V
vp311
Guest
What do you all consider to be the best marinade for oven roasts?
Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Mama Mangia
Super Moderator
That's a hard question!!!!! Everyone's taste is different!
A Great Beer Based Brisket Marinade
1 cup Worcestershire sauce
2 to 3 cans of beer or non alcoholic malt beverage if preferred
1 to 2 teaspoons of vegetable oil
3 tablespoons of lemon juice
1 scant teaspoon of liquid smoke
1/2 to 1 cup of soy sauce
1 teaspoon or more to taste of garlic powder
1 teaspoon of Louisiana Hot Sauce
1 tablespoon A1 Steak Sauce
1 tablespoon apple cider vinegar
Mix all together & use as baste or marinade.
Tenderizing Marinade
1/2 cup steak sauce
1/2 cup French salad dressing
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon prepared mustard
1 tablespoon vinegar
1/4 teaspoon onion powder
Pour over pierced economy beef roast. Marinate, preferably overnight. Scrape off before cooking.
Steak Marinade
1/2 cup chicken broth
1/4 cup honey
1/4 cup soya sauce
2 tablespoon ketchup
1/4 teaspoons ginger
1 clove garlic minced
Mix hot chicken broth with honey and soya sauce in a 1 cup measure. Mix in ketchup, ginger and garlic.
Hawaiian Beef Marinade
2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic minced
Blend ingredients and marinate steak whole or cut into cubes for kabobs in refrigerator for 1 to 3 hours. Enough for 2 to 3 pounds of meat.
Carmelized Beef Marinade
This is more than just a marinade. It has all the makings of a great gravy. This is why it gives beef that fantastic pot roast flavor. The combination of the vegetables and the vinegar really makes this recipe work.
* 1 cup beef stock
* 1/2 cup balsamic vinegar
* 1/4 cup fresh ginger, finely chopped
* 1/4 cup shallots, finely chopped
* 1/4 cup carrots, finely chopped
* 1/4 cup celery, finely chopped
* salt and pepper to taste
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Carmelize (that means saute until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth.
A Great Beer Based Brisket Marinade
1 cup Worcestershire sauce
2 to 3 cans of beer or non alcoholic malt beverage if preferred
1 to 2 teaspoons of vegetable oil
3 tablespoons of lemon juice
1 scant teaspoon of liquid smoke
1/2 to 1 cup of soy sauce
1 teaspoon or more to taste of garlic powder
1 teaspoon of Louisiana Hot Sauce
1 tablespoon A1 Steak Sauce
1 tablespoon apple cider vinegar
Mix all together & use as baste or marinade.
Tenderizing Marinade
1/2 cup steak sauce
1/2 cup French salad dressing
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon prepared mustard
1 tablespoon vinegar
1/4 teaspoon onion powder
Pour over pierced economy beef roast. Marinate, preferably overnight. Scrape off before cooking.
Steak Marinade
1/2 cup chicken broth
1/4 cup honey
1/4 cup soya sauce
2 tablespoon ketchup
1/4 teaspoons ginger
1 clove garlic minced
Mix hot chicken broth with honey and soya sauce in a 1 cup measure. Mix in ketchup, ginger and garlic.
Hawaiian Beef Marinade
2 cups pineapple juice
1/2 cup honey
2 tablespoon soy sauce
1/4 cup chopped green onion
2 cloves garlic minced
Blend ingredients and marinate steak whole or cut into cubes for kabobs in refrigerator for 1 to 3 hours. Enough for 2 to 3 pounds of meat.
Carmelized Beef Marinade
This is more than just a marinade. It has all the makings of a great gravy. This is why it gives beef that fantastic pot roast flavor. The combination of the vegetables and the vinegar really makes this recipe work.
* 1 cup beef stock
* 1/2 cup balsamic vinegar
* 1/4 cup fresh ginger, finely chopped
* 1/4 cup shallots, finely chopped
* 1/4 cup carrots, finely chopped
* 1/4 cup celery, finely chopped
* salt and pepper to taste
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Carmelize (that means saute until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth.
V
vp311
Guest
Those all look great. I'll be giving the hawaiian beef marinade a try.
Mama Mangia
Super Moderator
Let me know how you like it!