Marinade - Recipes

                                              Chuck | Rib | Short Loin | Tenderloin | Top Sirloin
                                                  Round | Brisket | Flank | Plate | Marinades

Chuck. Brisket. Flank. Plate. Ribs. Round. Short Loin. Tenderloin Top Sirloin.
Marinades for Beef
Mojo Sauce

Marinades for Beef

Simple Marinade: 1/4 cup of soy sauce; 1/2 cup of water; 1 tbs. brown sugar; 1/2 garlic clove; 1/2 tsp. of ginger.

Mix ingredients. Add meat and turn occasionally for best results. Marinade 6 hours in refrigerator. Broil or grill.

From Chicago: 1/3 cup virgin olive oil; 1/3 cup balsamic vinegar; 2 cloves garlic, chopped; onion; real salt; fresh pepper; tsp. fresh basil; tsp. fresh oregano. Mix ingredients. Add meat. Soak 8 to 10 hours or overnight, turning beef once in a blood bag.

From our very own Dr. Susan Detweiler: 1/4 cup soy sauce, 1 tbls. sugar (go lightly or w/o), dash of black pepper, 2 cloves of garlic sliced thin, 1 tbls. honey, 1 tbls. ground ginger, 1 tsp. cooking oil. Marinates 1lb. of beef. Marinate at least one hour or overnight.

Fruity Marinade from Chicago: Equal parts: kiwi, papaya, & pineapple. Has very strong enzyme properties, which requires vigilance to avoid over-tenderizing the finished product.


Mojo Sauce (for beef braising)




Ingredients: 1/2 to 1 cup water; 1/4 cup or to taste ranch salad dressing (you can use different salad dressing );1/2 tbls olive oil or cooking oil. Add these to taste: seasoning powder; onion powder; garlic powder or fresh crushed cloves of garlic; meat tenderizer; parsley; oregano; basil; Italian seasoning; a touch of tarragon; a touch of allspice; you could add a touch of honey.

Taste and see what you think. If not to taste, adjust to your taste.