Learn how to marinate

Leaving a good piece of meat in a marinade for a nice long time before cooking is always a great idea. A good marinade not only adds more flavour to the meat, but also helps tenderise its texture. In the past, the main purpose of marinating was preservation, but that has long since changed.

In the video below, Chef Ruben Meijboom shows you in a nutshell how to make a great marinade, in this case for a Black Angus bavette. Underneath the video, you can also take your time reading through the basic principles of marinating!

Marinating means soaking meat in vinegar, herbs and onions. At least, that is what the Dutch Dikke Van Dale says. If you ask us, though, that is a little too simplistic. A good marinade contains several basic ingredients. First of all, oil, because oil helps the marinade cling nicely to the meat. A marinade should also contain acids, such as lemon, vinegar or wine, because acids help break down the muscle tissue in the meat, making it more tender. Then there are spices and herbs, such as shallot and basil, as well as salt. Salt not only adds plenty of flavour, but also helps break down the muscle tissue further. And that is exactly what you want, because it makes the meat even more tender. Just be careful with salt, because it also draws moisture out of the meat, which is something you do not want. Another great tip: ginger! Ginger contains enzymes that also help break down muscle tissue. Those same enzymes are also found in kiwi and pineapple. But our chef Ruben Meijboom’s favourite ingredient is sushi vinegar. Why? Because sushi vinegar contains both acids and salt, while also having a light coating effect that helps the marinade bind beautifully to the meat.

Make sure the marinade has enough time to penetrate the meat. Three hours really is the absolute minimum for poultry and pork, but if possible, leave it for longer! Beef, game and lamb need at least five hours. However, do not marinate for too long either, as the proteins in the meat can break down too much – and that is something you want to avoid. Oh, and one more important thing: do not forget to pat the meat thoroughly dry beforehand! Otherwise, the marinade will become too watery and will not cling to the meat as well. 

A great cut of meat to try all of this on is bavette!

BAVETTE >