{"id":147,"date":"2018-04-13T16:51:57","date_gmt":"2018-04-13T16:51:57","guid":{"rendered":"https:\/\/www.rackzbbqindy.com\/blog\/?p=147"},"modified":"2018-04-13T16:51:57","modified_gmt":"2018-04-13T16:51:57","slug":"recommended-tips-for-marinating-cuts-of-beef","status":"publish","type":"post","link":"https:\/\/www.rackzbbqindy.com\/blog\/recommended-tips-for-marinating-cuts-of-beef\/","title":{"rendered":"Recommended Tips for Marinating Cuts of Beef"},"content":{"rendered":"

Can\u2019t decide what to make for dinner tonight? You can never go wrong with beef!<\/font><\/h1>\n

Beef is a delicious and highly versatile meat that is easy to prepare, even for the typical novice cook. However, it is a stronger, tougher meat, which means it could use some tenderizing. A great way to tenderize a cut of beef, and enhance its flavor at the same time, is to use a marinade. <\/p>\n

As an added bonus to using beef marinades, there are endless combinations of spices, sauces, and other ingredients to use, so you can get as create as you like! Continue reading to learn some helpful information about beef marinades, including popular recipes and recommended marinating times.
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\"BBQ

Beef Brisket Dinner 317-688-7290<\/p><\/div><\/p>\n

A Strong Marinade and the Right Timing <\/font><\/h1>\n

The two most influential factors to tenderizing a tough cut of beef is a strong marinade and time. With these two factors in perfect balance, you can amaze your friends and family with a juicy and flavorful beef roast, brisket, steak, and more! If you are already working with a tender cut of beef, you can still benefit from using a marinade in terms of taste and nutrition.<\/p>\n

The General Rules for Marinating Beef<\/font><\/h1>\n

The general rule of thumb is to use a quarter cup of marinade per each pound of beef. So if you are working with a 7 pound brisket, you would need to use 1 \u00be cup of marinade for the entire cut. You can use any container with an airtight seal to marinade your meats, however a 1 gallon zipped-locked plastic bag works wonders, and it is disposal so you have less clean up. Larger cuts of beef that cannot fit into a 1 gallon bag can be placed in a sealed container instead. <\/p>\n

Do not use a metal container if your marinade contains an acid-based ingredient like vinegar, citrus juice, and tomatoes. This will make the meat taste very unpleasant since metal reacts with the acid. When storing and marinating your beef, be sure to turn the meat periodically so that the mixture contacts all sides, equally. Keep your marinating meal in the refrigerator between 32 and 37 degrees Fahrenheit. <\/p>\n

Beef Marinade Recipes<\/font><\/h1>\n

The most effective marinades are those made from a universal base of liquid and acid. From there, you can add any herbs, spices, sauces, and other ingredients to build a flavor profile. You can combine them all together naturally, or you can blend them together in a food processor (or blender) to create a puree. Here are some tasty beef marinade combinations you can try:<\/p>\n

Brisket<\/strong><\/font> – Worcestershire sauce, garlic salt, onion salt, pepper, liquid smoke, ketchup, brown sugar, lemon juice, mustard, and hot pepper sauce.<\/em><\/p>\n

Rump Roast<\/strong><\/font> – Soy sauce, vegetable oil, lemon juice, Worcestershire sauce, mustard, garlic, and pepper.<\/p>\n

Chuck Roast<\/strong><\/font> – Soy sauce, orange juice, Worcestershire sauce, and brown sugar.<\/p>\n

Pot Roast<\/strong><\/font> – Soy sauce, red wine vinegar, olive oil, Worcestershire sauce, ketchup, mustard, fresh rosemary, and garlic.<\/p>\n

Steak<\/strong><\/font> – Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, pepper, hot pepper sauce, and garlic. <\/p>\n

Standard Marinating Times<\/font><\/h1>\n

The amount of time you marinate your cut of beef is important, but it is also dependent on the type of meat you are preparing. Use the guide below for some average marinating times for the most popular cuts of beef.<\/h3>\n

↣<\/strong> Brisket (Trimmed)<\/strong> 10 – 12 hours
\n↣<\/strong> Brisket (Untrimmed)<\/strong> 16 – 18 hours
\n↣<\/strong> Chuck Steak<\/strong> 4 – 6 hours
\n↣<\/strong> Chuck Roasts<\/strong> 8 – 10 hours
\n↣<\/strong> Flank Steak<\/strong> 4 – 6 hours
\n↣<\/strong> Rib Steak<\/strong> 30 minutes – 1 hour
\n↣<\/strong> Rib Roast<\/strong> 1 – 2 hours
\n↣<\/strong> Round Steak<\/strong> 4 – 6 hours
\n↣<\/strong> Sirloin Steak<\/strong> 2 – 4 hours
\n↣<\/strong> Tenderloin Roast<\/strong> 1 – 2 hours
\n↣<\/strong> Tri-Tip Roast<\/strong> 4 – 6 hours<\/p>\n

Visit Rackz BBQ for Mouthwatering Beef Brisket and More!<\/h2>\n

\"BBQ

Rackz BBQ Brisket Dinner
317-688-7290<\/p><\/div>Rackz BBQ is eager to impress you with our delicious beef brisket meals and barbecue cuisines. As a Carmel BBQ restaurant<\/a> dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.<\/p>\n","protected":false},"excerpt":{"rendered":"

Can\u2019t decide what to make for dinner tonight? You can never go wrong with beef! Beef is a delicious and highly versatile meat that is easy to prepare, even for the typical novice cook. However, it is a stronger, tougher … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[86,87,89,49,88],"class_list":["post-147","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-beef-brisket-dinner-carmel","tag-beef-brisket-marinades","tag-beef-marinades","tag-carmel-bbq-restaurant","tag-marinating-beef"],"_links":{"self":[{"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/posts\/147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/comments?post=147"}],"version-history":[{"count":9,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/posts\/147\/revisions"}],"predecessor-version":[{"id":157,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/posts\/147\/revisions\/157"}],"wp:attachment":[{"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/media?parent=147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/categories?post=147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rackzbbqindy.com\/blog\/wp-json\/wp\/v2\/tags?post=147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}