Learn to marinade

Learning how to marinate

Letting a good piece of meat sit in a marinade for a while before cooking is always a great idea. A good marinade not only adds more flavor to the meat, but also helps tenderize its structure. In the past, marinating was mainly used for preservation, but that is no longer the case.

In the video below, chef Ruben Meijboom briefly shows you how to make a great marinade—this time for marinating a Black Angus bavette. Below the video, you can also read the basic principles of marinating at your own pace.

What is marinating?

Marinating is the process of soaking meat in vinegar, herbs, and onions. At least, that’s what the Dutch dictionary says. But if you ask us, that’s a bit too simplistic. A good marinade does include a few key components. First of all, oil—because oil helps the marinade adhere nicely to the meat. Then there are acids, such as lemon, vinegar, or wine, which help break down the muscle fibers in the meat, making it more tender. Next, spices and herbs like shallots and basil, and we also use salt, which not only adds flavor but further breaks down the muscle tissue. And that’s exactly what you want, because it makes the meat even more tender. However, be careful with salt, as it can also draw moisture out of the meat, which is something you want to avoid. A great tip: ginger! Ginger contains enzymes that also break down muscle tissue. These enzymes are also found in kiwi and pineapple. But our chef Ruben Meijboom’s favorite ingredient is sushi vinegar. Why? Because sushi vinegar contains both acids and salt and has a slight coating effect, allowing the marinade to cling beautifully to the meat.

How long should you marinate?

Make sure the marinade has enough time to penetrate the meat. Three hours is really the absolute minimum for poultry and pork, but longer is always better if you have the time! Beef, game, and lamb need at least five hours. However, don’t marinate for too long either, as the proteins in the meat will break down too much—and that’s not what you want. Oh, and one more important tip: don’t forget to pat your meat dry before marinating! Otherwise, the marinade becomes too watery and won’t adhere as well.

A great cut of meat to try this with is bavette!