How to marinate beef skewers with kiwi. Marinade for meat with kiwi: getting ready for the May holidays

Whether you get a successful barbecue depends largely on the composition of the marinade used. If it does not contain products that soften meat and prevent protein from folding during heat treatment, you can be sure that your barbecue will come out tough and dry. Acids have the desired effect on meat, so vinegar or kefir is often included in the barbecue marinade. However, do not forget about fruit acids that have similar properties. Some of the fruits are even more effective than vinegar. Kiwi is one of them. For this reason, kiwi barbecue marinade has become more and more popular lately. On the one hand, it is universal, as it helps to soften any meat, on the other hand, it has many recipes that allow you to choose the composition that is most suitable for the type of meat that you use. In the piggy bank of culinary recipes, it does not hurt to have records of the preparation of marinade with kiwi for different types of meat. In this case, a spontaneous desire to fry kebabs will never take you by surprise.

Cooking features

Cooking kebabs is an art, but everyone can learn the basics of skill. After all, there are not so many secrets here, and the rules for choosing meat for barbecue and marinating it are simple enough to follow. Following the advice of professionals, you will never cook a hard and dry kebab - it will always be juicy and tender.

The first step is to choose the right meat for the barbecue. Whether it will be lamb, pork, beef or poultry, it does not matter. Only quality matters. You should not buy meat that has a stale appearance, an unpleasant odor, hoping that all microbes will be destroyed during the marinating process. It is impossible to cook a delicious barbecue from spoiled meat. In addition, the risk of poisoning them will continue even after keeping it in the marinade.
Even high-quality meat for barbecue should not be taken if it has been frozen. When defrosting, even under the most ideal conditions, its structure will inevitably change and it will become drier. If this does not play a significant role when extinguishing, then when frying on charcoal, it can be critical. So preference should be given to fresh or chilled meat.
Despite the fact that kiwi greatly softens meat fibers, it is better to take the meat of young animals for barbecue. In any case, it will be more tender and tastier, it will cook faster, while maintaining juiciness.
Usually, meat for barbecue is marinated for a long time, from 3 to 10-12 hours. However, when using kiwi marinade, it must be significantly reduced. It is enough to marinate meat with kiwi for 1-2 hours. If you hold the meat in this marinade for a longer time, it will be so soft that it will spread in your hands and turn into porridge.
Do not marinate meat for barbecue in aluminum dishes. This rule is relevant not only when using kiwi marinade. Any other composition containing acidic products will cause a reaction with aluminum, resulting in the release of harmful substances. Therefore, meat for barbecue is marinated in glass, ceramic, enameled containers, as well as in stainless steel dishes.
Soft meat is not necessarily juicy. The task of the cook when marinating meat for barbecue is not only to soften it, but also to preserve its juiciness. For this reason, you do not need to put salt in the marinade right away: it draws liquid from the products. You can salt the meat just before stringing the pieces on skewers.

When choosing a marinade for kiwi skewers, pay attention to what type of meat it is intended for. In this case, the finished dish will have the most harmonious taste.

Marinade for pork with kiwi

pork tenderloin - 2 kg;
onions - 0.5 kg;
kiwi - 3 pcs.;
red dry wine - 50 ml;
mineral water with gas - 0.25 l;
dried basil, thyme, rosemary - to taste;
seasoning for barbecue, salt - to taste.

Cooking method:

Prepare meat for marinating. To do this, wash the pork tenderloin, dry it with paper towels, cut into pieces weighing about 50 g.
Mix dried herbs with barbecue seasonings. Pour the aromatic mixture into the bowl with the meat. Mix it well so that the herbs and seasonings get on each piece.
Peel the onion. Cut it into rings about 3-4 mm thick. Crush with your hands and add to the meat. Stir.
Peel the kiwi and cut into small pieces. Put to the meat and mix gently, distributing the kiwi as evenly as possible.
Mix the mineral water with wine and pour the meat with the resulting liquid.

Marinate pork in the composition prepared according to this recipe at room temperature for 1.5–2 hours. Half an hour before the end of this period, salt the meat and mix. Remember that overexposing meat in a kiwi marinade is just as undesirable as underexposing it - in both cases, the consequences will not be the most pleasant.

Marinade with kiwi for beef

beef pulp - 1 kg;
onions - 0.25 kg;
kiwi - 2 pcs.;
tomato - 150 g;
salt, black ground pepper - to taste.

Cooking method:

Wash the beef pulp, blot with a towel, cut into pieces of 4–5 cm.
Remove the husks from the onions, cut them into thin half rings. Remember that the onion will give juice, and put it to the meat.
Pour pepper into a bowl with meat, mix, evenly distributing pepper and onion.
Pour boiling water over the tomato, peel it. Rub the tomato pulp through a sieve or chop with a blender.
Peel the kiwi and mash it too.
Mix chopped kiwi with tomato puree. Be sure to pour the extracted juice into this mass.
Add fruit and vegetable puree to the meat, mix it well so that this mixture covers each piece.

It is necessary to marinate beef in the resulting composition a little longer than any other meat, namely 2.5–3 hours. It is better to keep it in the refrigerator at this time. No other marinade will prepare beef for grilling as quickly as a kiwi marinade.

Marinade for lamb with kiwi

lamb - 1.5 kg;
kiwi - 2 pcs.;
lemon - 2 pcs.;
tomatoes - 0.3 kg;
garlic - 5 cloves;
onions - 0.3 kg;
fresh herbs - 100 g;
vegetable oil - 0.2 l;
mineral water - 0.5 l;
salt, spices - to taste.

Cooking method:

Wash the meat, cut into pieces suitable for barbecue. Place in a saucepan or bowl.
Peel the onion, cut each onion into several pieces, put in a blender bowl and mash.
Peel and chop the kiwi with a blender, mix with onions.
Make cross cuts on the tomatoes, dip in boiling water for a minute, cool and peel. Break the tomato pulp with a blender, combine with onions and kiwi.
Crush the garlic in a bowl of fruit and vegetable puree.
Add oil, mineral water, spices. Mix well.
Pour the resulting mass of meat. Stir so that the marinade covers each piece.

After an hour and a half, the meat can be salted, mixed and started to string on skewers. Chop the greens to sprinkle on the cooked kebab. If desired, it can also be added to the marinade, in which case the meat will be even more aromatic.

Marinade with kiwi for chicken skewers

chicken fillet - 0.8 kg;
onions - 0.5 kg;
bell pepper - 0.25 kg;
kiwi - 1 pc.;
ground pepper and coriander, salt - to taste.

Cooking method:

Wash the chicken fillet, dry it, cut into large pieces.
Peel the kiwi, cut into 4 parts, puree with a blender.
Peel the onions, cut each into 4 parts, chop with a blender, mix with kiwi puree.
Wash the pepper, remove the stalk and seeds. Grind the pulp with a blender, combine with onions and kiwi.
Add spices to the puree of kiwi and vegetables, mix.
Pour marinade over chicken pieces, leave for an hour. You need to salt the meat before stringing it on skewers, not earlier.

Keeping chicken in a kiwi marinade for more than an hour is not worth it. According to the same recipe, you can also pickle a turkey, but in this case, the marinating time should be increased to 1.5–2 hours.

Marinade for barbecue with kiwi allows you to prepare meat for frying on coals very quickly. This is a good option if you have a spontaneous desire to have a picnic in nature. It is only important to study the basic rules for marinating meat for barbecue and choose a recipe that is suitable for the meat that you are going to fry.

It’s still cold, it’s still far from picnics and barbecues in nature, but you can still work out and choose a delicious marinade for meat, marinate the meat, bake it in the oven and here it is ... a picnic on the couch! So I suggest you try to cook pork marinated in kiwi pulp. Kiwi marinade has such a beneficial effect on meat that it is ready for cooking in half an hour. The kiwi marinade is really wonderful, the pork comes out very juicy and soft. But it would be nice to serve sauce with baked meat. And here kiwi comes to the rescue again, from which we will prepare a delicious, moderately spicy sauce - salsa.

Cooking time: about 1.5 hours.
For 5 servings

Ingredients:
pork fillet - 0.5 kg
kiwi large - 1 piece
salt - to taste
black pepper - to taste
for salsa:
kiwi large - 1 piece
garlic - 2-3 cloves
red hot pepper - ½ piece
medium red onion - 1 piece
vegetable oil - 2 tablespoons
orange vinegar - 1 teaspoon
salt - to taste
black pepper - to taste

Cooking:
Cut the pork flesh into portions. Wash, dry and put in a deep cup.

Kiwi, preferably ripe, but not overripe, wash and peel.

Directly with your hands, mash the peeled kiwi into chopped pieces of pork. If you still get a hard kiwi, then just cut it into small pieces. Add salt to taste and season with black pepper. Mix everything well. Leave the meat to marinate for 30 minutes.

Put the pieces of pork marinated in kiwi on a wire rack with a tray. It is very convenient to bake meat on a grill with a tray, since the excess juice that stands out from the meat flows into the tray and the meat is well browned, it does not get wet in this juice. Bake the meat in an oven preheated to 180 degrees until golden brown, it will take about 30 minutes, but be guided by the performance of your oven.

While the meat is baking, you can prepare the kiwi salsa. Kiwi wash and peel. Overripe, very soft kiwi is not suitable for salsa. Peeled kiwi cut into small pieces and put in a cup. There also add peeled and finely chopped red onion and garlic, chopped red bitter pepper. Pour vegetable oil into another cup, add orange vinegar, salt and black pepper, beat it all well with a fork until the salt dissolves. Then add this dressing to the ingredients prepared for salsa, mix everything well. Kiwi salsa is ready.

While the kiwi salsa was cooking, the kiwi marinated pork was already baked and browned. Take the pork out of the oven.

Put on a dish a portioned piece of pork marinated in kiwi and baked in the oven, and also salsa from kiwi.
A few tips:
orange vinegar can be replaced with wine or apple cider vinegar;
you can serve boiled potatoes or boiled rice as a side dish.

Bon appetit!

Kiwi contains substances that quickly soften the protein fibers of the meat, making the kebab incredibly tender. And the presence of fruit acid enhances the softening effect. There are many recipes for kiwi marinade for barbecue, but the base is always fruit puree.

Pork - the meat is quite soft and juicy. Therefore, the barbecue should be marinated for 30-40 minutes, but definitely not more than an hour and a half. Otherwise, the meat will “spread” into individual fibers, becoming too soft.

To prepare a marinade with kiwi and mineral water, you will need the following set of products (per 1 kg of meat):

mineral water - 0.5 l;
kiwi - 2 pcs.;
onion - 1 pc.;
salt and spices - to taste.

The cooking process is very simple:

Grate kiwi fruit or chop in a blender.
Onion cut into rings.
Add mineral water, salt and spices.
Marinate the meat by cutting it into portions.

Do not forget to try the marinade, because mineral water has a salty flavor, and kiwi is sweet and sour. Already at the stage of harvesting, you can form the taste of the future barbecue, balancing the shades of the marinade. For a European sauce, add oregano, rosemary and basil. Garlic, pepper, zira, cumin and coriander are suitable for the Caucasian marinade with kiwi for pork barbecue.

Cooking method for beef

Beef skewers are usually the most difficult to prepare. The meat is lean, with a dense structure, weakly absorbs the flavors of the marinade. However, kiwi works wonders here too, the composition of this fruit is acceptable in the preparation of beef skewers.

Harvested meat should lie in a mixture of fruit puree and aromatic additives from 1 to 3 hours. During this time, the kebab will turn out to be tender in texture, and will absorb the aromas and tastes of the marinade. Since beef has a rather bright taste, it is recommended to use spices that do not compete, but set it off.

For the marinade you will need:

puree from 2 kiwi fruits;
2 heads of onions;
a glass of drinking water;
salt to taste;
spices: bay leaf, allspice, tarragon.

Cooking:

Cut one onion into rings.
Grind the second onion in a blender or grate.
Mix fruit and onion puree, add salt, spices and onion rings.
Cut the meat into medium-sized pieces, dip in the marinade and stir.

During frying, sprinkle the kebab with water or cover with foil on top. This will help keep the moisture in the meat for a juicy and tender dish.

The easiest way is to cook beef skewers in indoor barbecues.

Recipe for chicken skewers

Chicken meat, fried over an open fire, was loved by many. This is the most popular type of barbecue. The chicken is tender and juicy, it is easy to cook, it is almost impossible to spoil it. In addition, using different parts of the carcass and marinade, you can get an incredible variety of flavors.

The basic recipe for kiwi marinade for chicken skewers is as follows.

Products:

several ripe kiwi fruits;
a little lemon zest;
salt to taste;
spices (ready-made BBQ or curry sauces, spice mixes or an arbitrary set of them are suitable).

Cooking:

Peel and chop fruits.
Add citrus zest (lime or lemon), salt.
Add barbecue sauce, curry to the marinade. Or mix a set of curry spices with mayonnaise and add this sauce to the marinade.
For a more traditional barbecue flavor, add salt, pepper, 1-2 minced garlic cloves, and a tablespoon of yogurt (or mayonnaise sauce).
If the marinade is too thick and with a “dense” taste, dilute it with drinking water.
Marinate the chicken whole or in portions. It is important not to overcook the meat in the sauce. 15-30 minutes are enough (up to an hour for a whole carcass).

In order for the kebab to cook evenly, choose only wings or fillets of thighs and drumsticks (these are red meats with the same thickness and density).

Marinade with kiwi and kefir for lamb

Lamb is considered the ideal meat for barbecue. It has a pronounced slightly sweet taste, medium density and fat content.

The best for this type of barbecue is kiwi marinade in combination with kefir.

Lactic acid will slightly speed up the “ripening” of meat on the one hand, and compensate for the natural sweetness of lamb and kiwi on the other.

Marinade for lamb skewers is prepared according to the following recipe.

Composition:

2-3 kiwi fruits;
1-2 cups of kefir;
onion - 2 heads;
2 sweet peppers;
a bunch of herbs and spices to taste;
salt.

Cooking:

Wipe the fruits in a puree in a convenient way.
Pour in kefir.
Cut the onion and bell pepper into rings.
Add a mixture of aromatic peppers, salt, mix everything.
Cut the meat into barbecue, put it to marinate for 1.5-2 hours.

For frying, pieces of lamb can be alternated on a skewer with vegetables from the marinade, as well as rings of tomatoes, zucchini and eggplant.

For fish kebab with kiwi

Fish kebab is an excellent alternative to the traditional meat counterpart. Fish fried on coals can turn out dry, with a dull taste. Therefore, for this type of barbecue, marinade is simply a necessary addition.

Kiwi marinade "works" with fish in much the same way as with meat. Enzymes contained in fruits change the structure of animal protein, making the pulp softer. If this is a plus with red “fleshy” fish, then when cooking delicate white fish, it is important to know when to stop.

The composition of the marinade for red fish:

1 kiwi;
1 lemon;
some salt;
a mixture of allspice, thyme, a little nutmeg, rosemary, basil.

The composition of the marinade for white fish:

half a kiwi fruit;
1 lemon;
mustard, tarragon and a mixture of peppers;
a glass of drinking or mineral water.

Cooking method:

For red fish, mix kiwi puree, lemon juice, a little salt, a mixture of allspice, aromatic herbs. You can use ready-made spice mixtures intended for frying fish. Marinate the fish for no more than 15-20 minutes.
For white fish, make the marinade less “strong”: mix mashed potatoes from half a kiwi fruit with lemon juice, add a little mustard, tarragon and a mixture of peppers. The marinade can be diluted with mineral water. Cod steaks or other white fish are best marinated before frying, without aging.

Cut the fish into equal pieces: steaks or fillets, then it will cook at the same time, there will be no overdried or raw portions. If the fish is small, it is delicious to fry it whole. Inside the pre-cleaned and washed abdomen, lay the lemon slices and onion rings.

In food cooked on charcoal, there is no excess fat, all the natural value of the products is preserved. And the incredible aroma of barbecue can only be obtained in nature.

Greetings, my dear cooks. What do you most often cook for a family celebration? I understand that every housewife has her signature dishes. But no one forbids expanding their list. Today I am going to tell you how to make a soft beef marinade. Then this meat can be baked or fried. It will turn out very tender, tasty and fragrant.

The most important thing is meat. It's best to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, a golden crust will appear on the piece, and the meat juice will not leak out.

Don't be afraid to add alcohol- the meat will not get drunk 🙂 If the recipe provides for the addition of alcohol, fine. If not, then just enrich the marinade with vodka. During the heat treatment, the alcohol will evaporate. But during the pickling time, it will have time to act. But cognac-vermouth will give beef specific notes, which is not always appropriate. You can also add wine, it always works well with meat.

Do not overcook beef in the oven. Be sure to keep time. Of course, the time depends on the size of the piece. On average, it takes about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If stewing beef, fry first. To make it soft and juicy, first the pieces of meat must be quickly fried. To do this, the pan must be well heated so that the meat is sealed. And then the meat juice will not flow out of it. Then stew the meat, pour boiling water with seasonings from 40 minutes to 1.5 hours.

For chops meat should be beaten well on both sides and marinated. I marinate in a mixture of apple cider vinegar + wine + spices. Next, roll the meat in a beaten egg. Small crackers, flour or chopped oatmeal will do for breading. After, quickly fry the meat over medium heat. We need a crust. Then you need to shift it into a mold and cover it with foil. This is to keep the moisture from evaporating. Bake for up to an hour. On this topic, I found a good video instruction.

Soft Beef Recipes

There are many varieties of marinade. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and for baking in the oven. By the way, here's another one. So you have a huge field for activity. Prepare and be sure to unsubscribe in the comments about the results.

Kiwi Marinade

a kilo of beef tenderloin;
3 pcs. kiwi;
3 pcs. onions;
4 cloves of garlic;
salt + spices.

Rinse beef and pat dry with paper towels. And then cut into thin large pieces. The peeled onion is cut into thin half rings. Garlic cloves are cut into slices. The meat pieces are salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is rubbed on a fine grater or pureed in a blender. After the gruel is added to the meat, and everything is mixed well. The tougher the meat, the longer it needs to be marinated. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But do not overdo it, because the pieces will crumble. And instead of juicy tender beef, you get mashed meat. It will turn out very unaesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used for cooking barbecue. Only then the meat will have to be cut into oblong pieces - so that they can be strung on skewers. And here are others. Experiment, my friends.

Meat for frying in a pan

This beef recipe just melts in your mouth. For her, you need to take:

kg tenderloin;
50 g butter;
2 large onions;
water;
salt + pepper.

Cut the onions into thin half rings. We cut the meat into plates up to a cm thick and beat off on both sides. Fry it in butter over high heat. During frying, add and pepper the beef.

We take a thick-walled pan and put a layer of meat in it. We cover it with an onion layer (a little salt on top). And then we lay out a few more tiers in this order - meat, onions, etc. The last layer is onion.

Pour some water into the pan where the beef was fried - this is to collect all the "aromas". Then pour it all into a saucepan with meat and onions. We add water to the bowl. Pour enough liquid, but it should not reach the very top layer.

Cover the pot with a lid and put it on a medium heat. When the liquid boils, reduce the heat to low. And stew the beef for about an hour and a half. Then we check - if the piece is easily separated, then it's time to set the table. And if the beef is harsh, you need to stew it a little more.

Making soy sauce marinade

For a kilo of tenderloin, take:

2 pcs. onion;
3 tbsp soy sauce;
1 tsp sweet paprika;
1 tbsp olive oil;
1 tsp salt;
¼ tsp crushed black pepper.

Puree the peeled onions in a blender. Then mix onion gruel with oil and sauce. We enrich the mixture with paprika and pepper, and also add it. We mix everything well.

Pour the marinade over the beef and keep it in this spicy mass for about half an hour at room temperature. After we shift the meat into the sleeve. We heat the oven to 180 degrees and send the tenderloin into it. Bake yummy at this temperature for about 2 hours.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

kg of pulp;
3 tsp mustard;
3 tbsp vegetable oils;
half a lemon;
5 pieces. allspice;
2 tsp herbs (basil + marjoram + oregano);
salt.

Grind the pepper in a mortar. In mustard, mix herbs, pepper, oil and salt. Squeeze the juice from half a citrus and enrich the marinade with it. We mix the components. And generously grease a piece of beef with a spicy mass.

We place the meat in a sleeve or wrap it in foil. And then we send it to the oven heated to 180 degrees. Bake for approximately 90 minutes.

Marinating in wine

For a kilo of beef you need to take:

1 small + 1 medium sized onion;
1 tsp crushed black pepper + dry rosemary + salt;
0.5 l dry red wine;
3 strips of orange peel;
2 tbsp jam or preserves (pitted);
vegetable oil;
4 celery stalks;
3 garlic cloves.

Cut a small onion into thin half rings. In a glass bowl, mix the zest, jam, onion, salt, pepper, rosemary and wine. We send the beef to the marinade, put the bowl in the refrigerator and leave it overnight.

Remove beef from marinade and pat dry with paper towels. Fry it in vegetable oil until brown (you need to fry over high heat).

Strain the wine marinade - we still need a fragrant liquid. Peel a medium-sized onion and cut into small cubes. Mince the celery and cut the garlic into slices. Saute onion, garlic and celery in a pan until soft. Add the liquid from the marinade here and bring the composition to a boil.

Then, we send a piece of meat fried in a pan to the brazier. We cover the dishes with a lid and place it in an oven heated to 150 degrees. We simmer the meat for about 2 hours. After an hour, carefully turn the meat over. Take the beef out of the oven and cut into pieces. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

Prepare in advance:

800 g tenderloin;
2 tbsp olive oil;
3 cloves of garlic;
450 ml of kefir;
1 tsp soy sauce;
1 tsp sweet paprika;
salt + pepper + dried rosemary (to taste).

We wash the fillet under running water and let it dry. Mix kefir with sauce, paprika, rosemary, garlic passed through a press. Salt and pepper this mixture, and then mix well again.

We send the meat to a fragrant mass (it is desirable that it be completely covered with marinade). And put it in the fridge overnight. If possible, it is better to leave the meat in the marinade for a day. Just turn the tenderloin from time to time so that it is evenly saturated with spices.

Next, we take the marinated beef out of the refrigerator, take it out of the marinade. And leave for an hour at room temperature. We tear off a piece of foil (beef will be wrapped in it), pour oil here and lay out the tenderloin. Top it with a little marinade. Wrap the meat in foil and place it on a baking sheet. Next, we send it all into an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to get the delicacy. Leave it in the oven for another half an hour - let it simmer well. So the meat will become tastier and more tender.

If desired, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it right.

Vinegar marinade for juicy beef

The main ingredient in this marinade is balsamic vinegar. In no case do not replace it with a canteen. Otherwise, the fragrant solution will not soften the meat, but will make it tougher. If you don’t have balsamic vinegar, you can use natural apple cider vinegar as a last resort.

For this dish you will need the following ingredients:

700 g marbled beef;
4 tbsp red dry wine;
2 garlic cloves;
1 tsp ground ginger;
1.5 tbsp balsamic vinegar;
1 tbsp. vegetable oil + honey;
on a sprig of thyme + rosemary;
a bunch of purple basil;
salt + pepper.

Combine crushed garlic with wine, vinegar, ginger, oil and honey. We cut rosemary, thyme and basil into small pieces, and then we send these spicy herbs to the marinade. Pepper the mixture, and then mix all the ingredients well.

We cut the beef into portions, add it and pour it with a slightly cooled aromatic mixture. We leave the meat to marinate for 1.5-2 hours at room temperature. Then we shift it into a sleeve, send it to an oven preheated to 170 degrees for 70-80 minutes.

This is a quick way to infuse the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

600 g fillet;
200 ml sour cream;
60 ml of vodka;
¼ part chopped nutmeg;
rosemary;
salt + pepper coarsely crushed;
vegetable oil.

We cut the tenderloin into pieces 4 cm wide. And beat it off on both sides so that the width decreases to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. We generously grease the beef with a fragrant mass, cover the bowl with cling film and send it to the refrigerator.

After 30-40 minutes, we take the meat out of the refrigerator. Heat the oil in a frying pan and send the pieces there. Fry them over high heat until nicely browned. Then pour the marinade over the beef, cover the pan with a lid and simmer the yummy over low heat until tender.

I think that today's article helped replenish your piggy bank of recipes. Don't be stingy - share them with your friends. And on to further improve their culinary skills. And that's all for today: see you again.