A good marinade will help out virtually any cut of beef. Beef marinades need some power (Acid) to make them effective at tenderizing the dense and strong fibers of this meat. When marinating beef take into account the thickness of the cut. Thin cuts need to be marinate for a hour or two while thicker cuts, like roasts can be marinated for up to 12 hours.
This marinade can be used on practically any meat or Mexican-style dish. You'll get a great lime and cilantro flavor without overpowering the flavor of the meat.
Whether you are smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat.
This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into strips and served up in lettuce leaves or on rice. This is also a great marinade for most cuts of beef.
This is a classic marinade, full of flavor and contains really good beer! You don't have to use Guinness if you don't want to, but you will want a really rich dark beer and Guinness Brand Stout is the perfect beer to provide flavor for this marinade.
Marinating a brisket is really a great way to make sure your smoked brisket remains tender and juicy. This marinade will start the tenderization process and work a lot of flavor into the brisket. The best method here is to get a resealable bag large enough to hold the brisket and to make sure you get all the air out of the bag before you seal it.
This marinade adds a lot of flavor to your beef ribs. The acid from the lemon juice and vinegar will increase tenderness once they are smoked.