A marinade is a pre-cooking soak of liquid ingredients along with herbs and spices that not only adds flavor to meats but acts as a tenderizing agent so you can use cheaper cuts and stretch your budget. Bareback Marinades flavour foods effectively with the 3 fundamental components: an acid, a fat and seasonings. Acids are the flavour foundation, fats keep the food moist and seasonings act as flavour boosters.
How Much to Use: Allow approximately ½ cup of marinade for each one to two pounds of meat.
How Long: If you already have a tender cut of meat, only 15 minutes to 2 hours of marinating time are required to add flavor. But, if tenderizing is the goal, meat should soak in the liquid for at least 6 hours but no more than 24 hours – any longer and the muscle fibers break down too much and the texture becomes mushy.
Contain It: Use a food-safe plastic bag, non-reactive glass or a stainless steel container to marinate your meat. Remember to turn or stir the meat occasionally to allow even exposure to the marinade. Do not marinate in aluminum.
Keep It Cold: Always marinate in the refrigerator.Leaving your meat to stand in marinade on the kitchen counter will encourage growth of bacteria that can make you sick.
Final Prep: After draining marinade from beef, pat all sides dry with paper towels to prevent steaming and encourage browning.
Safety: If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce.
Excerpt from Beef loving Texans