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Thread: marinade to use with tough beef?

  1. #1
    Boolit Master

    Lloyd Smale's Avatar
    Join Date
    Mar 2005
    munising Michigan

    marinade to use with tough beef?

    anyone have a good marinade for a tougher piece of beef that will tenderize and flavor and how do you use it?
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

  2. #2
    Boolit Master
    Join Date
    Apr 2005
    Kansas US of A
    Lloyd I am not much on marinades. But if you want cheap, simple and no brainer coke, pepsi or cheap cola. Let it set in this for 24 hours. Take it out add spice or rub of your choice, put in the oven at 250-275 for 3-5 hours.
    Or, on the smoker for the same, then remove, wrap in foil and back on for anoth 2 hours.
    Low and slow is the key to tough cuts IMHO.
    Last edited by JSH; 05-08-2009 at 07:15 AM. Reason: info added

  3. #3
    Boolit Master

    Old Ironsights's Avatar
    Join Date
    Apr 2006
    Wherever they hire Philosophers & Misanthropes...
    Cola is an excellent tenderizer. I used to do a Kosher Brisket that used Cola, Kosher Onion Soup mix and Chili Sauce.

    I also make marianades using Vinegar, Lemon Juice, Red Wine, etc as the acidic tenderizing agent.
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  4. #4
    Boolit Master Thumbcocker's Avatar
    Join Date
    Oct 2007
    East Central Illinois
    For deer I use no salt meat tenderizer and let it set a while. I marinade in a mixture of extra vergin olive oil and low salt soy sauce. I add Mr.s Dash, minced garlic, a little sage and coarse ground black pepper. The portions are all to taste. The marinade is mixed with a hand mixer until it looks grey/brown. The tenderizing meat is put in the marinade for a couple of hours prior to grilling. Good stuff. Should work on low fat beef.
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  5. #5
    I'm A Honcho!

    SciFiJim's Avatar
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    Mar 2009
    San Antonio, Texas
    Add raw (not the stuff from a can) pineapple juice to your marinade. It contains an enzyme that will break down the meat fibers. It is so strong that the pineapple harvesters have to wear rubber gloves when harvesting to prevent it from eating the skin on their hands. I learned this while vacationing in Hawaii. Try this on a smaller piece of meat to start to judge the tenderizing ability before using on a large roast.

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  6. #6
    Boolit Master on Heavens Range
    felix's Avatar
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    Mar 2005
    fort smith ar
    Heat destroys most enzymes. The canned fruit has likely been Pasteurised to the hilt, killing all useful activity. ... felix
    Last edited by felix; 05-09-2009 at 04:28 AM.

  7. #7
    Moderator Emeritus

    Join Date
    Mar 2005
    SW Montana
    I had a tough Moose that benefited by a soak in Italian dressing.
    [The Montana Gianni] Front sight and squeeze

  8. #8
    Boolit Master
    pmeisel's Avatar
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    Jan 2009
    Teays Valley
    The easiest thing is Italian dressing.

    Lemon juice 1/3, Olive oil 2/3 with seasoning also works well.

    I have done the cola thing (also seven up) but its a little sweet for me. YMMV.

  9. #9
    Boolit Master leadeye's Avatar
    Join Date
    Jun 2008
    +1 on Italian Dressing, not the lowfat stuff though. It covers a lot of squares with a lot of different kinds of meat.
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  10. #10
    Boolit Master

    Join Date
    Apr 2008
    Phoenix, Arizona
    I use McCormicks Montreal Steak marinade. I use olive oil in place of the vegetable oil and let it marinade for at least 4 hours if I know the meat is tough, longer if real tough.

    Recipe is 1/4 cup water, 1/4 cup olive oil, 2 teaspoons white vinegar, and the McCormick spices. You could probably substitute your own spices. I have a marinade box that I put the meat in and flip about every hour.

  11. #11
    Made in U.S.A.
    SwedeNelson's Avatar
    Join Date
    Mar 2005
    Provo, Utah

    A long slow cooking in a dutch oven will work wonders.
    Cut in serving size pieces.
    dredge in flour, I like to use a little Spade-L for beef too.
    Brown in a little vegetable oil.
    Remove from pan and add remaining flour to oil.
    Brown a little and add 5 or 6 cups beef stock or water.
    Stir to make a gravy.
    Add meat back in and cook until it just about falls apart.
    2 to 3 hours at about 250 to 300 degrees. Add water as needed.

    Good eats.
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  12. #12
    Boolit Master

    EMC45's Avatar
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    Jun 2007
    East TN Mountains...Thanks be to God!
    +3 on the Italian Dressing! I like the Kroger brand. Cheap and it goes a long way. Reminds me of the dressing from the school cafeteria.
    You can miss fast & you can miss a lot, but only hits count.

  13. #13
    Boolit Master C A Plater's Avatar
    Join Date
    Mar 2005
    Eva, Alabama
    I use teriyaki sauce as a base and will add white wine, some honey and vinegar to taste along with the garlic, onions and other seasoning. No need for salt as there is plenty in the sauce.

  14. #14
    Honcho, Boolit Master and Dean of Balls

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    Apr 2005
    Rochester, NY
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  15. #15
    Boolit Master

    Join Date
    Aug 2007
    Lesage WV
    Italian is 2nd Catalina is first both work but Cat will make meat sweeter

  16. #16
    Boolit Master sheepdog's Avatar
    Join Date
    Mar 2009
    As said raw pineapple to greatly soften meat, cola to lightly soft/favor, Italian dressing for good favor and mild softening. Milk for removing game taste.

  17. #17
    Boolit Mold
    Join Date
    Jan 2008
    Anchorage, Alaska
    Quote Originally Posted by SciFiJim View Post
    Add raw (not the stuff from a can) pineapple juice to your marinade. It contains an enzyme that will break down the meat fibers. It is so strong that the pineapple harvesters have to wear rubber gloves when harvesting to prevent it from eating the skin on their hands. I learned this while vacationing in Hawaii. Try this on a smaller piece of meat to start to judge the tenderizing ability before using on a large roast.
    That enzyme is called papain and is often present in the over-the-counter meat tenderizer products (even if not named by name but just 'tenderizing enzymes'.) Body builders often take a papain pill along with large protein doses to help it digest. As far as I know, this is the only reasonably quick meat (protein) tenderizing enzyme.

    Also, wrapping and baking at 240 F for 1 to 3 hours tenderizes tough meats too, but note that you will not be able to cook it to medium or medium-rare and what not if you do this. Using the meat tenderizing products will tenderize the meat without cooking it so you can cook it any way you want.


  18. #18
    Boolit Man
    Join Date
    Dec 2008
    I can smell the Lake, Utah
    I have also used Red Wine Vinegar, and made my own Italian dressing with it. Worked great on some tough old roasts. Joe
    You always think you have enough Boolets, until the Zombies come.

  19. #19
    Boolit Master C1PNR's Avatar
    Join Date
    Mar 2005
    SW Idaho

    Smile Wine Marinade

    This is a recipe I've been using since the early 70's. The original was from a Charmglow Gas Grill cookbook, but I've added my own ideas since.

    1 1/2 c Peanut or cooking oil
    3/4 c Soy sauce
    2 T Dry Mustard (I use Coleman's)
    2 T Salt
    1 T Pepper (fresh grind is best)
    1 c Dry Red Wine
    2 T Dried Parsley flakes
    1/3 c Fresh Lemon juice

    Mix all ingredients together (makes about 1 quart) and pour over meat to cover. You may "spike" the meat with a large fork to help the marinade get into the meat if you don't have time to let it marinate for 4 hours to overnight.

    Turn often to insure all the meat is treated, unless you put everything in a zip lock bag and squeeze all the air out.


  20. #20
    Boolit Buddy Gary Carter's Avatar
    Join Date
    Dec 2005
    North English, Iowa
    Quote Originally Posted by Lloyd Smale View Post
    anyone have a good marinade for a tougher piece of beef that will tenderize and flavor and how do you use it?
    Here is my favorite marinade:
    •2-3 lbs. Meat (loin, steak, roast doesn’t have to be exact)
    •1 green onion chopped (since we don’t use green onion much I chop the whole bunch and put in)
    •¼ t. chopped fresh garlic (1 or 2 cloves, doesn’t have to be exact)
    •¼ t. accent
    •1 t. sesame oil
    •3 T. sugar
    •½ cup soy sauce
    •¼ cup water
    •1-4 Jalapeno peppers chopped, to taste (could probably be left out if you can’t eat them)
    •¼ t. black pepper

    Mix and pour over meat (I use an ice cream bucket w/lid to put meat in), refrigerate over night (24-48 hours better). It will not look like enough marinade at first, but will combine with meat juices to make an adequate amount.

    Turn meat 2 or 3 times to make sure of even distribution.

    Grill or broil to taste, make sure not to over-cook wild game to avoid drying it out.

    Works great on deer, and will help tenderize cheaper cuts of beef and pork.
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