How to marinate the beef for barbeque

Most often used for the marinade mayonnaise, vinegar, lemon juice, wine and soda. According to professional chefs, the best marinade for meat is lemon juice, which is easily promarinuet tough meat.

Beef requires special attention, because if you make a mistake in its preparation for roasting, barbecue can turn out tough and tasteless. To avoid this, the meat should be chosen with special care. It is best suited for this purpose chilled fillet or rump. It is not necessary to use so-called fresh meat, as well as a product, which has undergone deep freeze. In addition, semi-finished products should get round. It is not known what meat was used for their preparation. It can threaten not only tasteless kebab, but also the risk to catch an intestinal infection.

The easiest option for barbecue marinade beef is considered next. In utensils of glass or ceramics is laid meat, pre-rubbed with a mixture of peppers. Stacked on top of sliced ​​onion rings and squeezed one large lemon. All this is covered with the cap, placed on top of the press, and for 3-4 hours beef goes to the refrigerator.

Marinade with a slow shutter speed, but also more "soft", is considered on the basis of the composition of dry red wine. To make it, you need to take a glass of wine and add the salt and red pepper, mix with finely chopped onion and garlic. This should pour the marinade the meat and leave under pressure for 4-5 hours. Also these embodiments of the marinade, beef Barbecue can marinate in yogurt or mineral water. The downside of such methods barbecue cooking beef is the duration pickling process. In addition, this barbecue can turn out quite bland and dry.

is now also increasingly began to use marinades based on kiwis and pineapple. The secret is that these fruits are well soften harsh beef, making it more tender and juicy. For the preparation of the marinade is needed fresh fruit juice, salt and spices. The meat is sliced ​​by conventional means, rubbed with salt and spices, and allowed juice is poured under pressure up to 2 hr.

In addition, to get a tasty barbecue, you should keep a few secrets. Beef should be cut into pieces of medium size (3-5 cm), which will reduce the time of marinating and cooking kebabs. It is also possible to pre-chop the meat with a fork or knead by hand.