Soaking is the process of soaking meat in a mixture of acid, oil and spices so that the meat becomes tender and can improve the taste. Not all types of beef are suitable for marinating; In fact, marinating is recommended only for tough cuts of meat, such as hips, hash, skirt, hanger or sirloin. Well-marbled cuts of meat are best treated by rubbing or sprinkling with spices.
Step
Part 1 of 3: Preparing the Meat
Step 1. Choose a tough cut of meat
These options are usually healthier options because they contain less fat. The soaking process can make a few centimeters of the layer of the hip meat, hash meat, skirt, hanger more tender.
Step 2. Tenderize the meat completely
The best way to do this is to place frozen meat in a closed container in the refrigerator overnight. Be sure to tenderize the meat about 12 to 24 hours before you eat it, so that you have sufficient time to marinate it.
Step 3. Pierce the thicker pieces of meat in several places
It is recommended for pieces that contain less fat. This will help the marinade seep deeper into the meat.
Step 4. Place the beef in a sealed non-reactive bowl or plastic wrap
You can use glass or plastic wrap.
Part 2 of 3: Marinating the Meat
Step 1. Mix the marinade
Add acid, oil, salt and/or sugar to taste. Here are the best ingredients to use for soaking:
- Good acids to use on meat are vinegar, lemon juice, lime juice, soy sauce and soy sauce. If you are using soy sauce, then don't add salt because salt is the main ingredient of soy sauce.
- The best acids to use are neutral oils like canola and olive oil.
- Sugar or honey can add to the sweetness and give it a brownish color and caramel taste.
- Use aromatic ingredients such as crushed garlic, rosemary, red chili flakes, ginger, bay leaf or beefsteak seasoning. Bell peppers, chili peppers and jalapenos or other fresh peppers are good for adding a spicy, smoky flavor.
Step 2. Stir the marinade
Use a spoon and taste the marinade. The marinade should taste good before soaking in the meat, as most of the marinade will soak into the surface of the meat a few inches.
Step 3. Consider replacing lime, lemon or vinegar with fresh pineapple or kiwi juice if the meat is very tough
The enzymes present in these ingredients will seep into the meat and help make the meat tender if used for up to two hours.
Step 4. Pour the marinade into plastic wrap or a bowl
Turn the meat over so that it can be completely smeared.
Step 5. Place the meat in the refrigerator for no less than two hours and no more than 24 hours
The longer the meat is marinated, the stronger the flavor will be.
Part 3 of 3: Cooking the Marinated Meat
Step 1. Remove the container or plastic wrap from the refrigerator
Remove the beef from the container or wrap. Shake a little so that the rest of the marinade is removed.
Do not let pieces of garlic remain on the surface, because it can burn the surface of the meat
Step 2. Place the meat on a plate
Allow the meat to come to room temperature. This usually takes at least 20 minutes to an hour.
Step 3. Cook the meat in a grill, skillet or oven
The time it takes to cook depends on the size of the meat itself.
