3 Ways To Marinate Meat

There are many ways to marinate meat. We will share some of them with you so you can enjoy it with your whole family.
3 ways to marinate meat

Humans have long developed culinary art, and have developed ways to prepare endless types of food. Below you will find 3 ways to marinate meat, to improve your cooking skills and create more flavors.

Marinade was formerly used as a technique for preserving food. Any type of meat, be it  beef, chicken or fish, was dipped in marinade for a while. Today it is used not only to preserve the meat, but also to give more flavor.

This is a well-known gastronomic technique, because it improves the taste, color, juiciness and consistency of the meat and retains the liquid. Therefore, it is an excellent technique for preserving food and keeping it juicy. There are many ways to marinate, such as with vinegar, wine and fruit juices.

3 ways to marinate meat

1. Vinegar marinade

Marinate meat

The most commonly used type of marinade is vinegar, because it adds a little acidity to the food. The time it takes to marinate meat depends on the type of meat you are going to eat. For example, it is recommended to marinate red meat for 3 to 4 hours, poultry from 2 hours to overnight, and fish for 30 to 60 minutes.


  • Beef (2 kg)
  • 4 cloves garlic (5 g)
  • 1/2 cup honey (100 ml)
  • 1 cup water (225 ml)
  • 2 cups vinegar (450 ml)
  • 3 tablespoons oregano (45 g)
  • 2 tablespoons parsley (30 g)
  • 2 tablespoons cumin (30 g)
  • 1 tbsp pepper (15 g)
  • 1 ziplock bag (large)


  • First, cut the meat into medium-sized pieces.
  • Then put vinegar, water, honey, oregano, parsley, cumin, pepper and garlic in the bag.
  • Then put the meat in the bag and cool it for 3 to 4 hours. Some people prefer to leave it in the fridge overnight.
  • When it has finished marinating, place  it on the grill and cook it for 10 minutes on each side.
  • Finally, let it rest for 10 minutes and then it can be served. It is no problem to cut the meat into finer slices.

2. Red wine marinade

Marinate meat with red wine

The majority of professional chefs love to marinate meat, especially white meat, with wine. This technique absorbs the aroma and taste of wine with other ingredients, without being too overwhelming in meats like poultry.


  • 2 onions (200 g)
  • 1 whole chicken (2 kg)
  • 4 bay leaves (3 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon sugar (5 g)
  • 2 cups red wine (450 ml)
  • 1 teaspoon pepper (5 g)
  • 1/2 cup olive oil (100 ml)
  • 2 teaspoons mustard (10 ml)
  • 1 tablespoon vinegar (15 ml)


  • First, cut the onions into slices and divide them into rings.
  • Put the onion rings, wine, mustard, vinegar, salt, pepper, sugar, olive oil and bay leaves in a bowl or large container, and mix well.
  • Then put the chicken in the bowl and turn it over while covering it with the marinade. Cover the bowl with plastic wrap and put it in the fridge.
  • Let the chicken marinate for 2 hours or leave it overnight.
  • Finally, let the chicken drain well before frying it.

3. Lemon juice marinade

Marinate meat with lemon juice

This is the best technique for marinating fish. It only takes 1 hour for the fish to absorb the citrus flavor from the lemon juice and other ingredients. Afterwards, you can fry or grill it with a little onion and red pepper.


  • 1 lysing (1.5 kg)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon oregano (3 g)
  • 3 chopped garlic cloves (4 g)
  • 1/2 onion, cut into cubes (50 g)
  • 1 teaspoon pepper (5 g)
  • 1/2 cup lemon juice (100 ml)
  • 5 tablespoons olive oil (75 ml)
  • 1/2 red pepper, diced (100 g)


  • First you start by cleaning the fish; ie to gut and remove the bones from the fish.
  • Then mix lemon juice, garlic, salt, pepper and oregano in a large bowl.
  • Put the fish in the bowl and turn it over to marinate it and to ensure that it absorbs the marinade well.
  • Cover the bowl with plastic wrap and leave it in the fridge for 1 hour.
  • When the hour is up – when you are about to fry or grill the fish – make sure you let it drain, and put it in the pan with onions and peppers on low heat.
  • Fry it until golden brown, for approx. 10 minutes on each side.
  • Finally, serve it with the side dish you prefer.

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