You will need
- 1 kg of meat:
- 1 tbsp. of vinegar;
- 1 Cup water;
- 3 PCs of onions;
- 1 tsp salt;
- Bay leaf;
- 0,5 tsp sugar;
- pepper and pepper pot to taste.
Instruction
1
Before you begin to marinate the meat, cut it into pieces of the desired size.
2
Make a marinade. To do this, mix all the ingredients: vinegar, water, coarsely chopped onions, salt, Bay leaf, sugar, ground pepper and pepper pot to taste.
3
The presence in a marinade of three key ingredients, like any acid (wine, vinegar or lemon juice), salt and alcohol, reduce the time needed for marinating meat.
4
Place meat in airtight container and fill it with cooked marinade. As the container is not suitable utensils made of aluminium and cast iron, avoid at all possible using metal utensils. It is preferable to marinate the meat in a plastic container.
5
Put the container with the marinade and meat in the fridge. Never marinate meat at room temperature. Periodically remove the container and stir the meat to achieve an equal distribution of marinade.
6
Marinate meat in marinade that contains acid, salt or alcohol, should be no more than 4 hours.
7
After meat is marinated, you can start its preparation: cook the meat on the grill or bake it in the oven. And, of course, if you have outdoors, you can as described above to marinate the meat for barbecue. The marinade after use pour.
Useful advice
Do not use the marinade again.
For the marinade use for 6% vinegar.
The time of exposure of the meat in marinades that contain citrus juices, especially lemon juice or lime should not exceed two hours; and in marinades that contain no salt, acid or alcohol, the meat can stand in for the entire night and, in some cases, even longer.
Optionally, in the marinade, you can add lemon juice and a kiwi (quite a bit), which contains a special enzyme that breaks down the meat and thus making it softer.
For the marinade use for 6% vinegar.
The time of exposure of the meat in marinades that contain citrus juices, especially lemon juice or lime should not exceed two hours; and in marinades that contain no salt, acid or alcohol, the meat can stand in for the entire night and, in some cases, even longer.
Optionally, in the marinade, you can add lemon juice and a kiwi (quite a bit), which contains a special enzyme that breaks down the meat and thus making it softer.
