Marinade Recipe

By Carolyn Shearlock © 2011 • all rights reserved

Marinade

This is my favorite all-purpose marinade recipe.  It’s good for beef, chicken or pork that you’re going to grill, broil or stirfry. I’ve even used it to marinate veggies that I’m going to toss on the grill.

Theoretically, it will tenderize the meat slightly, but it’s really more for flavor (see Adding Flavor to Meats).

Beef, Chicken or Pork Marinade

Makes enough for 1 to 2 pounds of meat.  Best if meat is allowed to marinate at least 8 hours; may be left overnight.

3 tablespoons soy sauce

2 tablespoons vinegar (red wine, balsamic, and cider are best, others will work)

6 tablespoons canola oil, olive oil or vegetable oil

1-1/2 teaspoons garlic powder OR 1-1/2 tablespoons minced garlic (adjust to taste)

1/4 teaspoon ground pepper

1/4 teaspoon ground ginger OR 2 tablespoons fresh grated ginger (adjust to taste)

2 tablespoons honey

1 tablespoon Worcestershire sauce

Mix all ingredients in a small bowl.

Put meat in a freezer Ziploc bag, and set it in a plastic container large enough to hold it.  By using a Ziploc, you don’t need so much marinade to completely cover the meat, so there is less waste.  However, a Ziploc can have (or develop) a hole — so putting the bag in a plastic container will contain any spills.  Pour the marinade in the Ziploc over the meat.  Seal the bag, getting as much air out as possible.

Refrigerate 8 hours or more, until ready to cook (I wouldn’t leave more than 24 hours, as the flavor will intensify).  Turn the bag periodically.

If you are going to use this for small pieces of meat or vegetables, marinate for just one to 2 hours so the marinade flavor doesn’t totally overwhelm the flavor of the food.  For vegetables, you may want to cut down the ginger as well.

Do not re-use the marinade due to the risk of food poisoning, although you can use it for basting the meat as it cooks, or you can boil it and serve a little bit over the cooked meat.

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