Greetings, my dear cooks. What do you most often cook for a family celebration? I understand that every housewife has her signature dishes. But no one forbids expanding their list. Today I am going to tell you how to make a soft beef marinade. Then this meat can be baked or fried. It will turn out very tender, tasty and fragrant.

The most important thing is meat. It's best to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, a golden crust will appear on the piece, and the meat juice will not leak out.

Don't be afraid to add alcohol- the meat will not get drunk???? If the recipe calls for alcohol, great. If not, then just enrich the marinade with vodka. During the heat treatment, the alcohol will evaporate. But during the pickling time, it will have time to act. But cognac-vermouth will give beef specific notes, which is not always appropriate. You can also add wine, it always works well with meat.

Do not overcook beef in the oven. Be sure to keep time. Of course, the time depends on the size of the piece. On average, it takes about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If stewing beef, fry first. To make it soft and juicy, first the pieces of meat must be quickly fried. To do this, the pan must be well heated so that the meat is sealed. And then the meat juice will not flow out of it. Then stew the meat, pour boiling water with seasonings from 40 minutes to 1.5 hours.

For chops meat should be beaten well on both sides and marinated. I marinate in a mixture of apple cider vinegar + wine + spices. Next, roll the meat in a beaten egg. Small crackers, flour or chopped oatmeal will do for breading. After, quickly fry the meat over medium heat. We need a crust. Then you need to shift it into a mold and cover it with foil. This is to keep the moisture from evaporating. Bake for up to an hour. On this topic, I found a good video instruction.

Soft Beef Recipes

There are many varieties of marinade. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and for baking in the oven. By the way, here are 3 more recipes for frying beef in a pan. So you have a huge field for activity. Prepare and be sure to unsubscribe in the comments about the results.

Kiwi Marinade

  • a kilo of beef tenderloin;
  • 3 pcs. kiwi;
  • 3 pcs. onions;
  • 4 cloves of garlic;
  • salt + spices.

Rinse beef and pat dry with paper towels. And then cut into thin large pieces. The peeled onion is cut into thin half rings. Garlic cloves are cut into slices. The meat pieces are salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is rubbed on a fine grater or pureed in a blender. After the gruel is added to the meat, and everything is mixed well. The tougher the meat, the longer it needs to be marinated. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But do not overdo it, because the pieces will crumble. And instead of juicy tender beef, you get mashed meat. It will turn out very unaesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used for cooking barbecue. Only then the meat will have to be cut into oblong pieces - so that they can be strung on skewers. And here are other marinades for beef skewers. Experiment, my friends.

Meat for frying in a pan

This beef recipe just melts in your mouth. For her, you need to take:

  • kg tenderloin;
  • 50 g butter;
  • 2 large onions;
  • water;
  • salt + pepper.

Cut the onions into thin half rings. We cut the meat into plates up to a cm thick and beat off on both sides. Fry it in butter over high heat. During frying, add and pepper the beef.

We take a thick-walled pan and put a layer of meat in it. We cover it with an onion layer (a little salt on top). And then we lay out a few more tiers in this order - meat, onions, etc. The last layer is onion.

Pour some water into the pan where the beef was fried - this is to collect all the "aromas". Then pour it all into a saucepan with meat and onions. We add water to the bowl. Pour enough liquid, but it should not reach the very top layer.

Cover the pot with a lid and put it on a medium heat. When the liquid boils, reduce the heat to low. And stew the beef for about an hour and a half. Then we check - if the piece is easily separated, then it's time to set the table. And if the beef is harsh, you need to stew it a little more.

Making soy sauce marinade

For a kilo of tenderloin, take:

  • 2 pcs. onion;
  • 3 tbsp soy sauce;
  • 1 tsp sweet paprika;
  • 1 tbsp olive oil;
  • 1 tsp salt;
  • ¼ tsp crushed black pepper.

Puree the peeled onions in a blender. Then mix onion gruel with oil and sauce. We enrich the mixture with paprika and pepper, and also add it. We mix everything well.

Pour the marinade over the beef and keep it in this spicy mass for about half an hour at room temperature. After we shift the meat into the sleeve. We heat the oven to 180 degrees and send the tenderloin into it. Bake yummy at this temperature for about 2 hours.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

  • kg of pulp;
  • 3 tsp mustard;
  • 3 tbsp vegetable oils;
  • half a lemon;
  • 5 pieces. allspice;
  • 2 tsp herbs (basil + marjoram + oregano);
  • salt.

Grind the pepper in a mortar. In mustard, mix herbs, pepper, oil and salt. Squeeze the juice from half a citrus and enrich the marinade with it. We mix the components. And generously grease a piece of beef with a spicy mass.

We place the meat in a sleeve or wrap it in foil. And then we send it to the oven heated to 180 degrees. Bake for approximately 90 minutes.

Marinating in wine

For a kilo of beef you need to take:

  • 1 small + 1 medium sized onion;
  • 1 tsp crushed black pepper + dry rosemary + salt;
  • 0.5 l dry red wine;
  • 3 strips of orange peel;
  • 2 tbsp jam or preserves (pitted);
  • vegetable oil;
  • 4 celery stalks;
  • 3 garlic cloves.

Cut a small onion into thin half rings. In a glass bowl, mix the zest, jam, onion, salt, pepper, rosemary and wine. We send the beef to the marinade, put the bowl in the refrigerator and leave it overnight.

Remove beef from marinade and pat dry with paper towels. Fry it in vegetable oil until brown (you need to fry over high heat).

Strain the wine marinade - we still need a fragrant liquid. Peel a medium-sized onion and cut into small cubes. Mince the celery and cut the garlic into slices. Saute onion, garlic and celery in a pan until soft. Add the liquid from the marinade here and bring the composition to a boil.

Then, we send a piece of meat fried in a pan to the brazier. We cover the dishes with a lid and place it in an oven heated to 150 degrees. We simmer the meat for about 2 hours. After an hour, carefully turn the meat over. Take the beef out of the oven and cut into pieces. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

Prepare in advance:

  • 800 g tenderloin;
  • 2 tbsp olive oil;
  • 3 cloves of garlic;
  • 450 ml of kefir;
  • 1 tsp soy sauce;
  • 1 tsp sweet paprika;
  • salt + pepper + dried rosemary (to taste).

We wash the fillet under running water and let it dry. Mix kefir with sauce, paprika, rosemary, garlic passed through a press. Salt and pepper this mixture, and then mix well again.

We send the meat to a fragrant mass (it is desirable that it be completely covered with marinade). And put it in the fridge overnight. If possible, it is better to leave the meat in the marinade for a day. Just turn the tenderloin from time to time so that it is evenly saturated with spices.

Next, we take the marinated beef out of the refrigerator, take it out of the marinade. And leave for an hour at room temperature. We tear off a piece of foil (beef will be wrapped in it), pour oil here and lay out the tenderloin. Top it with a little marinade. Wrap the meat in foil and place it on a baking sheet. Next, we send it all into an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to get the delicacy. Leave it in the oven for another half an hour - let it simmer well. So the meat will become tastier and more tender.

If desired, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it right.

Vinegar marinade for juicy beef

The main ingredient in this marinade is balsamic vinegar. In no case do not replace it with a canteen. Otherwise, the fragrant solution will not soften the meat, but will make it tougher. If you don’t have balsamic vinegar, you can use natural apple cider vinegar as a last resort.

For this dish you will need the following ingredients:

  • 700 g marbled beef;
  • 4 tbsp red dry wine;
  • 2 garlic cloves;
  • 1 tsp ground ginger;
  • 1.5 tbsp balsamic vinegar;
  • 1 tbsp. vegetable oil + honey;
  • on a sprig of thyme + rosemary;
  • a bunch of purple basil;
  • salt + pepper.

Combine crushed garlic with wine, vinegar, ginger, oil and honey. We cut rosemary, thyme and basil into small pieces, and then we send these spicy herbs to the marinade. Pepper the mixture, and then mix all the ingredients well.

We cut the beef into portions, add it and pour it with a slightly cooled aromatic mixture. We leave the meat to marinate for 1.5-2 hours at room temperature. Then we shift it into a sleeve, send it to an oven preheated to 170 degrees for 70-80 minutes.

By the way, beef steaks can be marinated in this fragrant mixture. It turns out amazingly delicious. And in the article “marinade for beef steak » I shared other options for the original marinades.

How to marinate beef in vodka

This is a quick way to infuse the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

  • 600 g fillet;
  • 200 ml sour cream;
  • 60 ml of vodka;
  • ¼ part chopped nutmeg;
  • rosemary;
  • salt + pepper coarsely crushed;
  • vegetable oil.

We cut the tenderloin into pieces 4 cm wide. And beat it off on both sides so that the width decreases to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. We generously grease the beef with a fragrant mass, cover the bowl with cling film and send it to the refrigerator.

After 30-40 minutes, we take the meat out of the refrigerator. Heat the oil in a frying pan and send the pieces there. Fry them over high heat until nicely browned. Then pour the marinade over the beef, cover the pan with a lid and simmer the yummy over low heat until tender.

I think that today's article helped replenish your piggy bank of recipes. Don't be stingy - share them with your friends. And subscribe to updates to further improve your culinary skills. And that's all for today: see you again.