Beef Marinating Tips
1. Always marinate in the refrigerator, never at room temperature.
2. Less tender cuts should be marinated at least 6 hours in a tenderizing marinade such as italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.
3. If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.
Category: BeefBack to Cooking Directions