Mustard marinades are a great opportunity not only to tell the meat a delicate spicy aroma, but also to make the meat fibers softer. This secret is often used by experienced chefs to give the dish a special tenderness.
Thanks to the mustard, the meat piece is better saturated with a mixture of oil, spices and herbs during pickling, so that the result is not just fried or baked meat, but a real culinary masterpiece. Marinating saves time, as processed meat cooks faster. The marinade itself is done very quickly and simply.
Mustard Marinades - General Cooking Principles
Marinade is a fragrant and spicy mixture of oil, seasoning, salt and acidic base. To prepare mustard marinade, honey, wine, soy sauce, onions, fresh or dried herbs, pepper, garlic, ginger are used. Grind vegetables and fresh herbs, mix all the components of the mixture.
You need to prepare the mixture in dishes and from glass, plastic, and ceramics. In extreme cases, it is permissible to pickle meat in an enamel pan. But aluminum utensils cannot be used, since acid corrodes the metal and gives an unpleasant aftertaste to food.
Mustard Kebab Marinade
For the preparation of summer juicy barbecue created many different marinades. Mustard is especially good for frozen or not the first freshness of meat. Processed in this way meat pieces are fried quickly and taste completely indistinguishable from barbecue made from fresh fresh meat. The recipe uses a minimum of ingredients.
Ingredients:
• three medium-sized onions;
• three tablespoons of Russian or any spicy mustard;
• two tablespoons of vegetable oil;
• salt, a mixture of peppers;
• two tablespoons of 9% table vinegar.
Cooking method:
Peel and cut onions in half rings.
Put the onion in the chopped meat.
Pour vinegar and oil.
Introduce the mustard.
Season with salt and pepper.
Pickle one and a half to two hours.
Mustard Chicken Marinade
Despite the fact that chicken meat is soft, it is also very often pickled in mustard. The fact is that it is this product that gives chicken meat a special aroma that cannot be achieved with other marinating mixtures. It doesn’t matter which part of the chicken was marinated in mustard marinade. The meat, in any case, will turn out deliciously juicy and fragrant.
Ingredients:
• three tablespoons of mustard;
• two tablespoons of olive oil;
• a tablespoon of freshly squeezed lemon juice;
• five cloves of garlic;
• a pinch of rosemary;
• black pepper to taste;
• half a teaspoon of salt;
• favorite fresh or dried greens.
Cooking method:
Wash the lemon and squeeze a tablespoon of juice.
Pour lemon juice into the marinade container.
Add olive oil. Mix.
Finely chop the greens.
Free the garlic from the husks and chop with a knife.
Add mustard, salt, herbs, pepper and garlic to the mixture of oil and lemon juice.
To mix everything.
Pour marinade onto whole chicken or chopped portioned portions.
Spread the meat with a spicy mixture.
Put in the refrigerator for 10-12 hours.
Marinagorchitsa with honey
The combination of mustard and honey is considered a classic. The marinade gives the meat a sweet, pungent taste and amazing aroma. The number of spices can be varied as you wish. The only required component of this marinade is paprika. It gives the dish a pleasant color and wonderful aroma.
Ingredients:
• a tablespoon of medium-sharp or grain mustard;
• a teaspoon of liquid buckwheat honey;
• a tablespoon of ground paprika;
• a teaspoon of salt;
• half a spoonful of ground black pepper or a mixture of peppers;
• six cloves of garlic;
• Coriander tea boat.
Cooking method:
Mix salt and spices in a glass plate.
Mix honey with mustard, mix thoroughly to get a homogeneous mass.
Grated peeled garlic cloves or finely chop with a sharp knife.
Grate a piece of meat with a mixture of salt and spices.
Then grate with garlic gruel.
Pour the meat with honey-mustard mixture, distribute with your hands throughout the piece.
Wrap the meat in a transparent cling film and put in the refrigerator for at least an hour.
Ideally, the meat should be held under the film for at least 12 hours.
Chicken marinade with mustard, honey and soy sauce
Tender chicken meat also goes well with honey. Cooked with mustard-honey sauce, it turns out a little sweetish, with a pleasant mustard note. The addition of soy sauce gives the mustard marinade a distinctive oriental touch.
Ingredients:
• a tablespoon of floral liquid honey;
• a tablespoon of mustard seeds;
• a tablespoon of soy sauce;
• two cloves of garlic;
• a teaspoon of pink pepper (or another to taste);
• two tablespoons of vegetable oil;
• half a teaspoon of salt;
• ready seasoning for chicken or a mixture of spices to your taste.
Cooking method:
Combine oil with soy sauce in a glass bowl, mix well.
Put the mustard in the beans.
Add honey, mix everything again.
Rub the peeled garlic on a fine grater and put into the mixture.
Add chicken spice mixture, salt, mix.
Marinate whole or chopped chicken carcass in honey mustard spicy sauce and refrigerate for 10 hours.
Pork mustard marinade
A successful version of mustard marinade with the addition of sour cream gives pork meat a very unusual taste. You can use store or homemade sour cream. In the first case, the meat will turn out to be slightly sharper, in the second a distinct creamy shade will appear. Herbs can be replaced by others at your discretion.
Ingredients:
• tablespoon of acute mustard;
• a glass of sour cream;
• five cloves of garlic;
• two medium onions;
• a teaspoon of salt;
• a tablespoon of rosemary and parsley in fresh dried sludge;
• a teaspoon of ground black pepper or a mixture of peppers.
Cooking method:
Peel and chop onions.
Chopped peeled garlic cloves with a sharp knife as finely as possible.
Wash fresh herbs, pat dry with a paper towel and chop finely.
Mix sour cream, mustard, salt, herbs, onions, garlic in a bowl, mix well.
Coat pork slices or a whole piece with sour cream mustard mixture, place in the refrigerator for 2-4 hours.
Mustard marinade with zest and honey
Orange zest is an excellent ingredient for making mustard marinades. It gives the taste of meat dishes a festive color, goes well with mustard and honey notes.
Ingredients:
• half a glass of ready mustard (mustard powder can be diluted);
• one large orange;
• half a teaspoon of salt;
• a tablespoon of liquid buckwheat or flower honey;
• a teaspoon of caraway seeds;
• a teaspoon of black or allspice.
Cooking method:
Wash the orange, scald with boiling water, using a grater to remove the zest from it.
In a bowl, mix mustard and honey.
Add the zest, caraway seeds, salt, pepper, mix well.
If the mixture is very thick, pour 1-2 tablespoons of mineral water.
Marinate the meat, send in the refrigerator for an hour.
Mustard Marinade with Wine
Dry white wine can be an excellent ingredient for a variety of mustard marinades. Playing the role of vinegar, it gives a light spicy shade to the mixture and makes the meat even more tender. Onions in this recipe give the dish not only a pungent aroma and taste, but also a wonderful juiciness.
Ingredients:
• 3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);
• five onions;
• an incomplete glass of weak wine (white variety);
• a teaspoon of salt.
Cooking method:
Sprinkle meat prepared for frying on charcoal or a pan (washed and chopped) with dry mustard powder. The meat should be completely covered with mustard gruel.
The meat should stand at room temperature for about an hour.
Peel and pass the bulbs through a meat grinder.
Pour wine into the onion, mix.
Pour the meat with the onion mixture and leave it alone for two hours.
Salt the meat to taste, leave for another half hour, then cook according to the recipe.
Mustard Marinade with Soy Sauce
The recipe is suitable for cooking pork, although chicken and mustard-soy mixture can also be pickled. The marinade is very spicy and aromatic.
Ingredients:
• two hundred grams of finished mustard;
• two large onions;
• two tablespoons of soya thick sauce;
• a teaspoon of ground black pepper;
• a pinch of oregano at will or your favorite spices.
Cooking method:
Peel and chop onions in large rings.
Mix soy sauce and mustard in the marinade bowl, mix.
Add pepper, oregano or spices.
Put onion rings.
Marinate the pieces of meat in a mixture.
Put the meat in the refrigerator for three hours, then cook according to the main recipe.
Lamb mustard marinade
To give the characteristic smell of lamb more subtle notes, you can use any recipe for mustard marinades. A mixture of the main ingredient with lemon juice, cilantro and garlic is especially good. It turns out a very tasty, flavorful meat.
Ingredients:
• five tablespoons of dry mustard powder;
• lemon;
• three tablespoons of vegetable oil;
• two tablespoons of soy sauce;
• middle head of garlic;
• pepper and favorite seasonings to taste;
• a bunch of fresh cilantro or a tablespoon of dried grass.
Cooking method:
Dilute mustard powder with soy sauce.
Wash the lemon, cut into two parts and squeeze five tablespoons of juice.
Pour garlic into slices, peel and chop finely (you can grate, but the taste will not be the same).
Wash the fresh cilantro, pat it dry with a paper towel and chop finely.
Pour lemon juice into mustard, add cilantro, chopped garlic, pepper and seasonings as desired.
Pour oil into the meat, mix.
Pour the marinade, stir well with your hands.
Send lamb for 6-8 hours in the refrigerator.
From time to time (2-3 times for the entire time of pickling) mix the meat in the marinade.
Mustard and beer marinade for any meat
A simple recipe for meat marinated in mustard and beer involves only two main ingredients. The result is a meat with an original delicious taste. Marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.
Ingredients:
• a glass of dark beer;
• a glass of finished mustard;
• pepper to taste;
• a teaspoon of salt.
Cooking method:
Carefully chop the prepared meat into portions.
Generously coat each piece with finished mustard.
Sprinkle the meat with pepper and leave to marinate for an hour.
Pour dark beer into the meat and put in the refrigerator for three hours.
Dry on a towel.
Dissolve the salt in ½ cup cold water.
Roll pieces in flour and fry, sprinkled with saline.
Mustard Marinade - Tips and Tricks
Mustard will help prepare a wonderful kebab of frozen meat. Thaw it completely is not necessary. As soon as the knife easily enters the frozen meat, you must coat the pieces with mustard and place on the lower shelf of the refrigerator for 2-3 hours for final thawing. This method allows you to save meat juice and makes the kebab so tasty, as if it was made from fresh, not frozen meat.
Marinate meat in mustard sauce in the refrigerator (unless otherwise specified in the recipe).
To make the sauce better soak the meat, you can chop the pieces with a fork in 2-3 places.
Large pieces of meat marinate longer than small ones. If the dish needs to be cooked as quickly as possible, then the meat should be cut into smaller pieces.
