Here are two easy ways to marinate beef that will give it delicious flavor every single time.
The key to a delicious beef dish is a delicious marinade. This article includes two simple marinades that are quick and easy to make and full of flavor.
For meat that’s packed with flavor, try a dry rub. All it takes is two ingredients and five simple steps:
- Remove meat from the refrigerator
- Mix together Knorr® Beef Flavor Bouillon and your favorite dried herbs
- Rub the spice mixture evenly and generously on both sides of the meat
- Put the meat back in the refrigerator for a few minutes to let the dry rub settle
- Cook the meat at medium temperature in order to keep the dry rub from burning
Advantages of this marinade: A dry rub is quick, easy, and helps the meat absorb delicious flavors. This is the best marinade technique to create a delicious roast or a thick steak that’s full of flavor. .
The other, more traditional, marinade method is to make a liquid marinade. Here’s how you prepare:
- Mix together some olive oil, dried herbs, lemon juice (or any other acid such vinegar), and a little bit of Knorr® Beef Flavor Bouillon.
- TIP: The more acidic the marinade, the less time the meat needs to marinate.
- Add the marinade and meat to a sealable plastic bag. This allows you to marinate the meat evenly.
- TIP: If you don’t have a plastic bag, you can use a glass container, but avoid metal containers since metal can change the flavor of the meat.
- Let the marinating meat sit in the refrigerator from 1 to 3 hours.
- TIP: Don’t marinate for over 3 hours as the acid in the marinade can make the meat tougher or denaturized.
- Remove the meat from the refrigerator and throw out the used marinade.
- Optional: Reserve some of the marinade before you put the meat in it so you can spread over the meat while it cooks. This method will make the meat even more juicy and flavorful.
Advantages of this marinade: The liquid marinade helps to soften and tenderize the meat while giving it a great savory flavor. This is the best marinade technique to marinate beef ribs or leaner cuts of meat.