After Christmas I picked up a bargain joint of beef from Lidl and it has been sitting in the freezer until now. It’s Sean’s birthday on Monday and I thought they may just visit on Sunday so I have put the beef to marinate ready to cook a roast.
A marinade is a mixture of acid, oil, herb and spice. It’s designed to impart flavor and tenderise meat. There is an endless list of combinations that can be the difference between dry meat and a succulent meat.
The acid – Vinegar, acidic fruit juices like lemon or wine are the acidic components in the marinade that tenderise meats. They also play an important part in imparting flavor. An example of a high acid wine is Champagne or a zesty white wine. Use low acid marinades when marinating overnight. Go with a low acid wine. Too much time on acid can turn the meat from tender to mushy.
The fat – Apart from extra virgin olive oil and butter, there many other kinds of oils to consider such as sesame oil, peanut oil, grapeseed oil, etc. Each type of oil has a different flavor and smoke point which is something you’ll want to consider.
Herbs – The herbs and aromatic vegetables will impart the floral, vegetal, earthy and even fruity characteristics into your meat. Zest is the shaved skin of an orange, lemon or lime and an excellent way to add flavours.
The spice – Spices add heat and aromas and enhance flavours. Salt and pepper will always be your base but there are many other choices to throw into the mix. Many components in spices such as capsaicin in pepper and vanilla are more soluble in fat or alcohol than in water. Since meat is up to 75% water using oil and alcohol in your marinades helps to better dissolve the spices and integrate them into the meat.
- Acid – 1 cup wine
- Fat – ½ cup oil
- Herbs – 1 tablespoon
- Spice – 2 tablespoons of salt
Your acid plus your oil should be enough to immerse the meat easily in a sealed container. It depends on how big the meat is but you want the final result to equal about 1 cup with half as much oil as acid. If you are planning on adding vinegar, lemon juice or Worcestershire sauce as well, you will only need ¼ of a cup. With something more pungent like Dijon mustard or overly-sweet like honey, then only 2 tablespoons are required. Whisk the acid, oil, dry herbs and spices in a glass bowl until well integrated and the salt is fully dissolved. Gently add the fresh herbs last. If you need to increase volume to completely submerge your meat add it in the wine. Leave to marinate from 2 hours to overnight depending on the size of the meat.
When ready to roast allow the meat to approach room temperature. Whatever your method of preparation, the meat should now be thoroughly tenderised and well-flavored. I melt a little beef dripping in my meat dish and then add a chopped onion, celery, parsnips and carrot into the tin placing the beef on top. Spread mustard over the meat, I use the cheap Sainsbury’s basic for this job, then cover the whole tin with foil sealing the edges. Cook for and hour per kilogram. Today my joint is 2.5kg so I am cooking at 180 for 90 minutes before getting it out and basting before replacing in the oven to brown.
I shall serve with green vegetables, roast potatoes, boiled potatoes and mash. The gravy is amazing made with the juices from the meat dish.