There are many different recipes for beef marinade, but they all have a few things in common. First, they all contain some sort of acid, such as vinegar or lemon juice, which helps to tenderize the meat. Second, they all contain some sort of oil, which helps to keep the meat moist. Finally, they all contain some sort of seasoning, such as salt, pepper, or herbs, which add flavor to the meat.
⅓ c WINE VINEGAR
2 ts WORCESTERSHIRE SAUCE
¼ c KETCHUP
1 ts PREPARED MUSTARD
2 tb SOY SAUCE
¼ ts GARLIC POWDER
1 ts SALT ( OPTIONAL )
¼ ts PEPPER
1
COMBINE MARINATE INGREDIENTS IN A GLASS MEASURING CUP.
2
WHISK UNTILBLENDED.
3
POUR OVER MEAT AND COVER FOR AND REFRIGERATE FOR ABOUT 6 HOURS.
4
GOOD FOR CHUCK ROAST, FLANK STEAK OR ETC.
Ingredients
⅓ c WINE VINEGAR
2 ts WORCESTERSHIRE SAUCE
¼ c KETCHUP
1 ts PREPARED MUSTARD
2 tb SOY SAUCE
¼ ts GARLIC POWDER
1 ts SALT ( OPTIONAL )
¼ ts PEPPER
Directions
1
COMBINE MARINATE INGREDIENTS IN A GLASS MEASURING CUP.
2
WHISK UNTILBLENDED.
3
POUR OVER MEAT AND COVER FOR AND REFRIGERATE FOR ABOUT 6 HOURS.
4
GOOD FOR CHUCK ROAST, FLANK STEAK OR ETC.
