Marinade for Beef, Pork, Lamb or Chicken

Makes enough for 3 pounds

These marinades will add a little moisture and lots of flavor to beef, pork, lamb or chicken. Marinate chicken 3 - 8 hours and beef, pork or lamb 18 – 24 hours. Choose specific geographical flavor profiles so you can match the marinade to your menu. Enjoy!

Ingredients

American

1 1/2Cup Extra virgin olive oil

1/4 Cup Beer

1/4 Cup Worcestershire

2 Tablespoons Sugar, granulated

2 Tablespoons Garlic, rough chop

2 Tablespoons Scallion, rough chop

1/2 Cup Parsley, rough chop

1 Tablespoon Smoked sea salt

2 Teaspoons Cracked black pepper

French

1 1/2 Cup Extra virgin olive oil

1/2 Cup Red wine vinegar

2 Tablespoons Shallot, rough chop

2 Tablespoons Garlic, rough chop

1/4 Cup Tarragon, rough chop

1 Tablespoon Sea salt

1 Teaspoons White pepper, ground

Mediterranean

1 1/2 Cup Extra virgin olive oil

1/4 Cup Tomato juice

1/4 Cup Lemon juice

2 Tablespoons Garlic, rough chop

2 Tablespoond Shallot, rough chop

1/2 Cup Italian parsley, rough chop

4 Each Anchovy filets

2 Teaspoons Sea salt

Japanese

1 1/2 Cup Canola oil

1/2 Cup Sake

2 Tablespoons Sesame oil

2 Tablespoons Garlic, rough chop

3 Tablespoons Scallion, peeled and rough chop

3 Tablespoons Ginger, peeled and rough chop

2 Tablespoons Brown sugar

2 Tablespoons Soy sauce

Chinese

1 1/2 Cup Canola oil

1/2 Cup Chinese black vinegar

1 Tablespoon Garlic, rough chop

3 Tablespoons Ginger, peeled and rough chop

3 Tablespoons Scallion, peeled and rough chop

2 Tablespoons Hoisin sauce

2 Each Star anise pods

2 Tablespoons Mushroom soy sauce

Spicy Thai

1 1/2 Cup Canola oil

1/4 Cup Lime juice

4 Tablespoons Basil, rough chop

4 Tablespoons Cilantro, rough chop

4 Tablespoons Mint, rough chop

2 Tablespoons Sriracha or Sambal

1 Each Lemongrass stalk

3 Tablespoons Fish sauce

Middle Eastern

1 1/2 Cup Extra virgin olive oil

1/2 Cup Yogurt, plain

2 Tablespoons Honey

3 Tablespoons Cilantro, rough chop

3 Tablespoons Mint, rough chop

3 Tablespoons Italian parsley, rough chop

1 Tablespoon, cinnamon, ground

1 Tablespoon cumin, ground

8 Each Kalamata olives

Southwestern

1 1/2 Cup Corn oil

1/4 Cup Lime juice

2 Each Roma tomatoes, cored, rough chop

3 Tablespoons, White onion, grated

2 Tablespoons Garlic, rough chop

2 Tablespoons Cumin seeds, toasted, ground

4 Tablespoons Cilantro, rough chop

3 Each Serrano chiles, rough chop

1 Tablespoons Mexican smoked salt

Argentinean

1 1/2 Cup Extra virgin olive oil

1/2 Cup Sherry vinegar

1/4 Cup Italian parsley, rough chop

4 Tablespoons Garlic, rough chop

2 Tablespoons Oregano, dried

2 Tablespoons Paprika, sweet

3 Tablespoons, Yellow onion, grated

1 Tablespoons, Sea salt

Method

Place all ingredients in a blender for about 20 seconds or until the mixture is liquefied.
Pour the marinade into a zip lock bag big enough to hold meat and marinade. Add the meat and mix until coated on all sides.
Place the bag in the refrigerator. Shake up the ingredients several times over the course of the marinating time.
Remove the meat from the refrigerator one hour before cooking time. Drain in a colander.
Cook the meat as needed.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company