Best Apple Brine For Steak Recipes

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APPLE BRINE FOR TURKEY THE NIGHT BEFORE COOKING



Apple Brine for Turkey the Night Before Cooking image

I have used this recipe for many years. It makes a turkey fall-apart moist every time.

Provided by Godiva Goddess

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 5

2 quarts apple juice
1 gallon cold water
1 cup kosher salt
6 cloves garlic, peeled and crushed
5 pounds ice cubes

Steps:

  • Line a cooler with a large food safe bag. Combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
  • To use: Lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. Pour the ice over the turkey. Seal the bag and close the cooler; allow to sit overnight.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 19.7 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7611.2 mg, Sugar 17.9 g

APPLE-BRINE



Apple-Brine image

Categories     Marinate     Apple     Brine     Chill     Kosher     Boil

Yield makes enough for 4 to 6 pounds of pork

Number Of Ingredients 10

1 quart water
1 quart apple juice
1/2 cup kosher salt
1 cup maple syrup
1 1/2 teaspoons thyme
1 1/2 teaspoons black peppercorns
3 bay leaves
3 cloves garlic, crushed
1 jalapeño pepper, sliced in half and seeded
2 tablespoons apple cider vinegar

Steps:

  • Dump all the ingredients into a large saucepan and bring to a boil over high heat. Boil for 15 minutes. Strain the brine into a bowl, cool to room temperature, and then chill completely in the refrigerator before using.
  • Add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours. Pull them out and dry them off before using in a recipe.
  • Brining Pork Chop
  • The new leaner style pork is missing something-fat. That great old conveyor of flavor and succulence has been bred right out of the loin meat of my favorite critter. Lean meat may be healthier, but I found that eating a pork chop was just not worth tiring my jaws out. That changed when I got turned on to brining. During the process the protein strands in the meat unwind and then get tangled up with other unwound strands, allowing them to trap moisture inside these new little webs. This results in juicier meat with better texture after cooking. Things get even better if you add some sugar to the brine, which boosts the caramelized flavorof the grilled surface of the meat. Give it a try and see for yourself how adding a brining step to your pork prep will have you lickin' your chops again.

GRILLED APPLE BRINED PORK CHOPS



Grilled Apple Brined Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 7

2 cups apple juice
1 tablespoon coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 teaspoon red pepper flakes
5 rib end pork chops, about 1 1/2 pounds
1 tablespoon grill seasoning

Steps:

  • In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
  • Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
  • Remove pork from brine, rinse with cold water and pat dry with paper towels.
  • Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

MEAN CHEF'S APPLE BRINE



Mean Chef's Apple Brine image

Make and share this Mean Chef's Apple Brine recipe from Food.com.

Provided by Bekah

Categories     Apple

Time 50m

Yield 6 quarts

Number Of Ingredients 9

2 quarts apple juice
1 lb brown sugar
1 cup kosher salt
3 quarts water
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 garlic cloves, crushed

Steps:

  • bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.
  • Add remaining ingredients.
  • Brine turkey for 24 hours.
  • Quantity is sufficient for a 14 pound turkey.

BRINED PORK CHOPS WITH APPLES



Brined Pork Chops with Apples image

Categories     Fruit     Pork     Apple     Pork Chop     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Brine:
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 tablespoons coarsely ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon ground cinnamon
4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 tablespoon olive oil
1 onion, thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup canned low-salt chicken broth
1/2 cup apple cider
1/4 cup Calvados or apple brandy
2 tablespoons raisins
1/2 teaspoon ground ginger
1/3 cup whipping cream
1 tablespoon Dijon mustard

Steps:

  • For brine:
  • Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
  • For pork:
  • Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
  • Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
  • Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

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Understanding Apple Brine for Steak Recipes

Apple brine for steak recipes is a type of marinade that is prepared using a combination of apple juice, salt, sugar, and various spices. This brine is used to add flavor and tenderness to the steak, which makes it juicy and delicious when cooked.

But what exactly is the role of this brine in the preparation of a steak recipe? Why is it used, and what are its benefits? Let us explore the answers to these questions in greater detail.

The Role of Apple Brine for Steak Recipes

The primary role of this brine is to tenderize the steak by breaking down its fibers. The salt in the brine helps to draw out the moisture from the steak, resulting in a more tender cut of meat. In addition, the apple juice and other spices used in the brine infuse flavor into the meat, making it more delicious when cooked.

Another benefit of apple brine for steak recipes is that it helps to prevent the meat from becoming too dry during the cooking process. As the meat cooks, the moisture from the brine helps to keep it juicy and tender, resulting in a perfectly cooked steak.

Preparing Apple Brine for Steak Recipes

There are various ways to prepare apple brine for steak recipes, but the basic recipe is relatively simple. The ingredients typically include:

  • 4 cups of apple juice
  • 1/4 cup of salt
  • 1/4 cup of sugar
  • 1 tablespoon of black peppercorns
  • 2 bay leaves
  • 2 cloves of garlic, minced
  • 1/2 cup of water

To prepare the brine, mix all the ingredients in a large pot and bring to a boil. Reduce the heat and let the mixture simmer for 5-10 minutes. Allow the brine to cool completely before using it to marinate the steak.

Using Apple Brine for Steak Recipes

Once the brine has cooled, pour it into a large resealable bag and add the steak. Make sure the steak is fully submerged in the brine, then seal the bag and place it in the fridge. Let the steak marinate for at least 2-4 hours, or overnight for best results.

When you are ready to cook the steak, remove it from the brine and pat it dry with a paper towel. Discard the brine and let the steak come to room temperature before cooking.

Conclusion

Apple brine for steak recipes is a great way to add flavor and tenderness to your favorite cut of meat. By understanding the role of this brine in the cooking process, you can create a delicious and juicy steak that is sure to impress your family and friends!

Brining is a cooking method that involves soaking meat in a mixture of salt and water for a period. This method is primarily used to enhance the flavor and tenderness of the meat. Brined meat is juicier, more flavorful, and tender because the salt content breaks down the muscle fibers and allows water and other flavor-enhancing ingredients to be absorbed. In this article, you will learn the valuable tips on how to make apple brine for steak recipes.

Tip 1: Choosing the Right Cut of Meat

Apple brine is a fantastic option for a variety of steaks, but it is typically best suited for lean cuts of meats, such as sirloin, porterhouse, or ribeye steaks. These lean cuts of meat benefit from the added moisture and flavor that comes from brining. It is vital to choose high-quality steaks that have been properly aged and are free from blemishes or other defects.

Tip 2: Using the Right Ratio of Water to Salt

When making apple brine for steak recipes, it is essential to use the right ratio of water to salt. A typical ratio is 1 cup of table salt to 1 gallon of water. However, the amount of salt and water you use will depend on the size of the container you are using and the amount of meat you are brining. Remember that saltwater brine is very potent and can easily overdo it, so use the mixture sparingly.

Tip 3: Adding Sweetness to the Brine

While salt is the primary ingredient in brining, adding a touch of sweetness to the mixture can enhance the flavor of your brined steak. Adding apples, apple cider, honey, or brown sugar to the brine can add a touch of sweetness to balance the salty flavor. These additional ingredients help to tenderize meat, add flavor, and help the meat retain moisture while cooking.

Tip 4: Bringing the Brine to the Right Temperature

Once you have added the salt, water, and other flavorings to your apple brine, you need to heat it to the right temperature. Brine should be heated to simmering, which is just below boiling. This heating process helps dissolve the salt and sugar and infuse the flavors into the brine. Be sure to give the brine enough time to cool down to room temperature before immersing the meat.

Tip 5: Soaking the Meat Properly

Now that you’ve got the right brine for your steak, it's time to soak the meat in it. When soaking meat, it is important to ensure that the meat is fully submerged in the brine. It is recommended that you place your steak and the brine in a large plastic or glass container and store them in the refrigerator between 4 to 24 hours, depending on the size and cut of your steak. Remember that the longer you soak your steak, the saltier and more flavorful it will become.

Tip 6: Properly Removing the Steak from the Brine

After the meat has soaked in the apple brine for the required time, you must remove it correctly. It is best to use tongs to remove the steak from the brine, as this will ensure you don't transfer any excess salt or water to the steak. Before cooking, the brined steak should be rinsed thoroughly under cold running water to remove any excess salt or other flavorings stuck on the surface of the meat. After rinsing, it is best to pat the steak dry with paper towels to remove any excess moisture.

Tip 7: Seasoning the Brined Steak

Brining does not eliminate the need for seasoning. After the steak has been rinsed and dried, you can season it with your preferred blend of spices, rubs, or marinade before cooking. Remember that the brine adds salt and flavor to the meat, so it is crucial to be sparing with the seasoning to avoid making the steak too salty.

Tip 8: Properly Cooking the Brined Steak

Finally, it is essential to know how to cook the brined steak properly. Brined meat cooks faster than unbrined meat, so be patient when grilling, broiling, or pan-frying your steak. Ensure that your heat source is at the optimal temperature and that the steak is cooked to an internal temperature of 125°F to 130°F for rare, 135°F to 140°F for medium-rare, or 145°F to 150°F for medium. Avoid overcooking the steak as it can become dry and tough.

Conclusion

Brining is an excellent way to enhance the flavor and tenderness of steaks. Apple brine is a fantastic option that adds a sweet and tangy flavor to the steak. By following the above tips, you can ensure that your steak is infused with the perfect blend of salt and sweetness and that it is cooked to perfection.

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