To make soft and fragrant meat, it is enough to mature previously of it in marinade. Perhaps, the most known type of marinade - on the basis of vinegar. Following several simple recommendations, will be able to pickle meat everyone.
It is required to you
- On 1 kg of meat:
- 1 cups of vinegar;
- 1 cups of water;
- 3 pieces of onions;
- 1 tsps of salt;
- bay leaf;
- 5 tsps of sugar;
- sprinkling pepper and pepper a pot - to taste.
Instruction
1. Before beginning to pickle meat, cut it on a portion of the size necessary to you.
2. Make marinade. For this purpose mix all necessary ingredients: vinegar, water, largely chopped onions, salt, bay leaf, sugar, a sprinkling pepper and pepper a pot - to taste.
3. Presence at marinade of three key ingredients, such as any acid (wine, vinegar or lemon juice), salt and alcohol, reduce necessary time for pickling of meat.
4. Place meat in a tight container and fill in it with the made marinade. As a container the ware from aluminum and cast iron won't approach, avoid at all whenever possible use of metal ware. It is more preferable to pickle meat in a plastic container.
5. Put a container with marinade and meat in the fridge. Never pickle meat at the room temperature. Periodically get a container and mix meat to achieve uniform distribution of marinade in it.
6. It is necessary pickle meat in marinade which contains acid, salt or alcohol no more than 4 hours.
7. After meat it was pickled, you can start its preparation: make meat on a grill, or bake it in an oven. And, of course, if departure on the nature is necessary to you, you can in the above way pickle meat for a shish kebab. Pour out marinade after use.