Tangy Beef or Pork Marinade
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
6 ounces
ingredients
- 1⁄4 cup red wine vinegar
- 1⁄8 cup soy sauce
- 1⁄4 1/4 cup honey or 1/4 cup agave nectar
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground mustard
- 2 tablespoons sesame oil or 2 tablespoons olive oil
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 teaspoon red pepper flakes (optional)
directions
- Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
- Stir well.
- Taste for your own taste preferences.
- It should have a sweet tangy taste.
- Add garlic, sesame oil and optional red pepper flakes.
- Mix well.
- Pour into ziploc bag, add meat and press out all air.
- Marinate in fridge for several hours shaking the contents often as the oil will separate.
- I usually marinate overnight, but a couple hours is fine too.
- Marinating overnight makes the meat extremely tender and flavorful.
- The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
- You can adjust however you wish to your liking.
- I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.
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Reviews
-
Finally cooked this recipe today. It was delicious; a real KEEPER! Quick Tips: Froze the uncooked marinade, poured over spareribs, 6 weeks prior (with zip-bag spread-flat). Microwave on defrost, 3 minutes; toss contents into slow cooker (set on #2). Simmer 4-6 hours for tender, delicious results. Remove meat carefully, with tongs, cover with foil. Reduce drippings, over high, until thickened. Carefully return meat to coat in rich sauce. Serve over brown rice, with fresh fruits and veggies to round out the meal. Enjoyed BIG dividends, from small amount of investment of time. Filed printed recipe; it's a KEEPER!
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RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
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