Marinade for tenderizing red meat

4 servings

30 minutes

Marinade for tenderizing red meat is an ancient culinary technique rooted in Russian cuisine. It is designed to transform tough meat into a tender and juicy treat. Apple cider vinegar and citric acid gently break down the fibers, softening the texture, while brown sugar adds a subtle caramel sweetness. Bay leaves, cloves, and freshly ground black pepper fill the dish with warm and rich aromas, creating a harmony of flavors. The onion note adds depth, and salt completes the picture by highlighting all the nuances. This marinade is perfect for long marinating of meat before frying, allowing it to absorb the richness of flavors and aromas. As a result, you get a dish with a rich taste that pairs excellently with potatoes, fresh vegetables, and traditional Russian side dishes.

Energy value per serving

• Calories: 142.2
• Proteins: 2.2g
• Fats: 0.7g
• Carbohydrates: 32.9g

Ingredients

• Water: 3 glass
• Apple cider vinegar: 3 glass
• Brown sugar: 0.3 glass
• Lemon: 1 pc
• Onion: 4 head
• Bay leaf: 2 pc
• Freshly ground black pepper: 0.3 tsp
• Carnation: 12 pc
• Salt: 1.5 tsp

Cooking steps

1. In a bowl, mix water, vinegar, sugar, thinly sliced lemon, thinly sliced onion, cloves, bay leaf, black pepper, and salt. Mix well and let it sit at room temperature for 2 hours.

   Required ingredients:

   • Water: 3 glasss
   • Apple cider vinegar: 3 glasss
   • Brown sugar: 0.3 glass
   • Lemon: 1 piece
   • Onion: 4 heads
   • Bay leaf: 2 pieces
   • Freshly ground black pepper: 0.3 teaspoon
   • Carnation: 12 pieces
   • Salt: 1.5 teaspoon

2. Add meat to the bowl, mix, cover with film, and refrigerate for 2-3 days, stirring every day. Before frying, leave at room temperature for 4 hours.