How to Make a Sweet Marinade for Meats
Steak and other red meat products as a whole have taken a beating in the past few years, as many people have become more health conscious. But for those who still enjoy a good steak, there is nothing more important to its preparation and ultimate taste and enjoyment than the seasoning and flavoring of it. Aside from the salt and pepper standbys, many turn to marinades, of which there is no shortage. But it’s possible to make your own very quickly. A few key ingredients will make a great sauce, and really spice up a meat of your choice. Does this Spark an idea?
Instructions
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Gather your ingredients, which consist of Worcestershire sauce, soy sauce and brown sugar. Either or both of the sauces may be utilized, depending on taste. If you wish to alleviate the sodium of soy sauce, use the Worcestershire sauce only.
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After seasoning your meat to taste, place it in a baking dish. The size of your meat will depend on the size of your dish, of course, but it’s best to not use a dish that is too large. The smaller the dish, the more your meat will absorb the marinade.
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After placing your meat in the dish, determine how much liquid it will require in order to be partially submerged. Depending on the size of the meat, more or less may be required. But it only needs to cover one-half the width of the meat.
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Mix ½ cup of each of both sauces and ¼ cup of brown sugar in a sauce pan. Stir on low heat, until the sugar has liquefied. Depending on your desired sweetness, either use less or more sugar for less or more sauce.
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Allow the mixture to cool slightly. It should take approximately 5 minutes. Pour mixture over the meat. Again, depending on the size of the meat, you may need to make more. Be certain to save some of the mixture for a later time. Puncture holes in the meat, and flip occasionally, in order to allow absorption on both sides. Cover the dish with plastic wrap and allow it to sit for at least 3 hours; overnight for a truly tangy sauce.
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Tips & Warnings
When cooking the meat, pour some of the leftover sauce over the meat and save some of the sauce for after the meat is cooked. Remove the meat from cooking and pour the remaining mixture over the meat.
