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5 marinades for beef

Italian meat: what is marinating?

Easy to say, harder to do. 100% Italian meat can be enjoyed in many versions, you just need to choose the right cut to buy from your trusted online butcher shop and then translate everything into a spectacular dish without any ifs or buts. However, you need to implement small and simple rules to make the recipe perfect and amaze your guests.

The beef marinade is the perfect example for transforming a simple piece of meat into a sublime dish with an intense and persistent flavour, full-bodied and tasty, rich and sometimes stunning. It is the ingredients added that represent the real must in terms of cooking and even more so during marinating, knowing how to combine to offer the best therefore becomes essential.

There's no doubt about the perfect marinade for beef... or maybe there is.

Some choose to stay classic by creating a mix of spices, aromatic herbs and extra virgin olive oil, while others dare. We choose to propose different ideas. First you need to know the basics. The marinade for meat - also valid for vegetables and fish - must be made up of three elements:

  • acid
  • liquid
  • aromatic - tasty

The perfect union turns out to be a classy marinade that manages to enhance the flavor of Italian meat without overpowering or weighing it down.

Meat marinades in practice

To prepare, you need to combine the ingredients and let them rest in the refrigerator for at least 2 hours for chicken or pork and from 4 to 6 for beef. Furthermore, the duration of the marinade is directly proportional to the size of the cut of meat and before proceeding with cooking, it is necessary to bring everything back to room temperature. You need to equip yourself with a large bowl or an airtight freezer bag, combine and chop all the marinade ingredients and finally add the cut of meat, taking care to cover or brush all parts with the previously prepared mixture.

Some prefer to prepare the marinade the day before so as to allow the ingredients to mix perfectly. Be careful with preparations that require the presence of bone or important parts of fat, in which case the resting times could change since the fat in the beef absorbs the marinade more quickly than pure "flat".

There are small shortcuts that we find thanks to RUB, powders with dosed mixes of spices, which if spread on the meat before putting it on the grill are perfect, but if added to the liquid and acidic part they transform into perfect and calibrated marinades. It takes practice and familiarity, after choosing the right marinade! Let's find out some of them.

Classic marinade for beef

The first proposal represents a great classic which chooses to prepare fresh Italian meat by adding an earthy scent thanks to the spices. The ingredients are: extra virgin olive oil, lemon, chilli pepper and rosemary. If the spices can be interchanged to suit one's taste, the other two elements must be combined to tie everything together perfectly and translate the meat into something truly exceptional. You can't imagine how perfect it is for marinating the bone with marrow on the barbecue .

Beer marinade for beef

The choice undoubtedly falls on the drink, preferably red, dark and full-bodied. Excellent for transforming 100% Italian meat into a dish with strong and tasty tones. To make it you need: 25 cl of red or amber beer, 2 chopped garlic cloves, 2 tablespoons of sesame oil, a pinch of coarse salt, black pepper and oregano. The master touch is the addition of cayenne pepper which gives it that something. The same marinade can be used to prepare beer-baked chicken .

Greek marinade for beef

The Greek marinade chooses to be light and appetizing, giving the beef a sublime and inviting Mediterranean flavour. To make it you need: 8 tablespoons of extra virgin olive oil, 3 tablespoons of white vinegar, a little garlic and oregano. The intense aroma cheers the sense of smell and provides a strong and unobtrusive taste, exactly like the Mediterranean coast which chooses to welcome the guest without exceeding its presence.

Marinade across the Channel for beef

The first of the particular marinades takes inspiration from the austere environment of the ocean where survival is necessary and you need to carve out your own space. This explains the reason for ingredients with character and protagonist. What you need: a red onion, 5 tablespoons of soy sauce, 2 tablespoons of lemon, 2 tablespoons of seed oil, 2 tablespoons of brown sugar, cinnamon, cloves, nutmeg and black pepper. Needless to say, it's perfect for some good Japanese-style BBQ meat or Asian stir-fried beef.

Teriyaki beef marinade

Japan and its neighbors, just mention the sauce to remember the area of ​​origin of this sparkling sauce. The acid element is prevalent and denotes the true characteristic feature of the dish, thus leaving the Italian meat as an appearance. To prepare you will need: 25 cl of pineapple juice, 12 cl of soy sauce, 1 onion, 1 teaspoon of ginger, 1 teaspoon of sesame oil, garlic, brown sugar and lemon juice. A perfect marinade if we want to prepare an oriental gourmet burger with Wagyu meat or wok-fried teriyaki meat.

Beyond the marinade

Marinades for beef are the starting point for creating particular dishes rich in flavor and colour, however it is the raw material that is the main starting point which, when it is first choice, makes the dish sublime. Choosing the right ingredients means getting the best without much effort since the start already proves to be of a certain level. Sometimes it is enough to start with a particular cut, little known like those present in some online butcher shops to immediately amaze from the look, only to then strengthen the idea by moving on to the flavor and type of preparation. It doesn't take much, just start with Carne Genuina.