The Best Ways to Marinate Meat

Marinades pack a double punch. They add flavor to meats and tenderize the meat at the same time. A marinade is a combination of liquids and seasonings. Meat is placed in the marinade for varying lengths of time. How long you marinate the meat and the liquid and the seasonings you add all affect the success of the dish. Experiment to find the best way to marinate your meat.

Length of Time

• Tough cuts of meats require a longer time to marinate than more tender cuts of meat. In fact, marinating a tender cut too long turns it mushy. Marinate chuck, round and rump cuts of beef at least overnight and up to 48 hours. Shorten the time for tender cuts such as New York strip, T-bone, rib eye and tenderloin to an hour or two. Sirloin is in between. It requires a longer time than the more tender cuts but less time than the tough cuts. Pork cuts such as sirloin, picnic and butt or shoulder should be marinated at least overnight or longer. Pork chops require only a few hours as does pork tenderloin.

Liquid

• Acid-based liquids, such as fruit juices and apple cider vinegar, have the most tenderizing capacity. Increase the penetration of the acid into the meat of tough cuts by piercing the meat with a fork. Lower acid liquids such as wine and beer impart a flavor to the meat. Use them with tender cuts of meat such as lamb chops or tenderloins. Submerge the meat in the liquid. If that's not possible with a large roast, turn the meat every few hours so all of it comes in contact with the liquid.

Seasoning

• Here's where your creativity kicks in. Seasonings make the marinade. While a red wine vinegar will tenderize meat and impart some flavor, adding herbs and spices boosts the flavor. Add more seasonings to the marinade than you would to a gravy or sauce. The intensity of the seasonings is diluted by the liquid. Try a theme when you add the seasonings. For example, for an Asian flair, use star anise, garlic, ginger and cinnamon in a rice wine vinegar and soy sauce base. An Italian theme blends garlic, fennel seed, basil and oregano in red wine. If you favor Mexican food, use hot peppers, cumin, oregano and cilantro in a lemon and lime juice base.

Warning

• When marinating poultry, always discard the marinade. It has possibly been contaminated with the raw chicken or turkey. Even with pork or beef, it's safer to discard the marinade and make a fresh batch for basting, or reserve some of the marinade for basting or to incorporate into a glaze or sauce for the meat.