TANGY BEEF OR PORK MARINADE

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Tangy Beef or Pork Marinade image

I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.

Provided by Cathy17

Categories     Deer

Time 10m

Yield 6 ounces

Number Of Ingredients 8

1/4 cup red wine vinegar
1/8 cup soy sauce
1/4 cup honey or 1/4 cup agave nectar
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 tablespoons sesame oil or 2 tablespoons olive oil
1 1/2 tablespoons minced garlic
1/2 teaspoon red pepper flakes (optional)

Steps:

  • Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
  • Stir well.
  • Taste for your own taste preferences.
  • It should have a sweet tangy taste.
  • Add garlic, sesame oil and optional red pepper flakes.
  • Mix well.
  • Pour into ziploc bag, add meat and press out all air.
  • Marinate in fridge for several hours shaking the contents often as the oil will separate.
  • I usually marinate overnight, but a couple hours is fine too.
  • Marinating overnight makes the meat extremely tender and flavorful.
  • The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
  • You can adjust however you wish to your liking.
  • I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.

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