5 mistakes in the meat marination process that make it tough, hard and tasteless, here's how to overcome them

foto ilustrasi: YouTube/Machelwie

Learn from the mistakes and find the right solution, your meat can be delicious, tender, and the spices can be absorbed perfectly.

Brilio.net - Meat, both beef and goat, has become an inseparable part of Indonesian cuisine. From tongue-tingling satay to world-famous rendang, meat dishes always have a special place on the dining table. However, processing meat is not an easy matter. The biggest challenge is ensuring that the meat is tender and the spices are perfectly absorbed. The marinating process is the main key, but unfortunately many still make basic mistakes that actually make the meat tough and unpalatable.

Proper marinating is not just about mixing spices and meat and leaving it alone. There are special techniques that you need to pay attention to. Well, here are 5 mistakes when marinating meat that you should avoid as reviewed by BrilioFood , Monday (3/2).

First , marinating the meat for too long. You might think that the longer the meat is marinated, the better it tastes. In fact, excessive marinating can actually damage the texture of the meat. This is because the acid from the marinade can "cook" the meat protein, making it hard and dry. Well, the solution is, for beef, marinate for 4-8 hours, while for goat meat 6-12 hours.

Second , using too much salt in the marinade. Salt is needed to bring out the flavor of the meat, but excessive use will absorb the moisture of the meat and make it dry. It is better to use salt in moderation, about 1/2 teaspoon for every 500 grams of meat.

Third , not cutting the meat properly before marinating. Meat that is too thick will be difficult for the spices to absorb, which will make the taste bland. It is better to cut the meat against the grain with a thickness of about 2-3 cm for optimal results.

Fourth , storing marinated meat at room temperature. This is a dangerous mistake that can invite bacteria. Therefore, always make sure to marinate meat in a closed container in the refrigerator.

Fifth , do not dry the meat after marinating. Wet meat will not produce a perfectly browned surface when cooked. You must wipe the meat with kitchen paper before cooking.

Before marinating, choosing the right meat is very important. For beef, choose one that is bright red, not pale or brownish. Pay attention to the marbling (fat distributed in the meat) because this determines the level of tenderness. For lamb, choose one that is bright pink with white fat, not yellow. Avoid meat that smells too strong.

Different types of cuisine require different marinating techniques. For satay, use an oil-based marinade with peanut sauce and soy sauce. For steak, simply rub salt and coarse black pepper onto the surface of the meat. For rendang, use a coconut milk-based marinade with a complex spice mix.

1. Maranggi Satay.

Material:
- 500 grams of beef tenderloin
- 4 cloves of garlic
- 6 cloves of shallot
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 2 tablespoons sweet soy sauce
- 2 tablespoons cooking oil

How to make:
1. Puree all the spices except the soy sauce and oil.
2. Mix the ground spices with soy sauce and oil.
3. Cut the meat against the grain into 2x2 cm pieces.
4. Marinate for 4 hours in the refrigerator.
5. Skewer the meat with a satay skewer.
6. Grill while brushing with the remaining spices until cooked.

2. Spicy beef jerky .

Material:
- 500 grams of beef
- 3 bay leaves
- 2 teaspoons of salt
- 1 teaspoon coriander powder

Balado seasoning:
- 10 curly red chilies
- 5 cayenne peppers
- 5 cloves of shallots
- 3 cloves of garlic

How to make:
1. Slice the meat thinly against the grain.
2. Marinate with salt and coriander for 2 hours.
3. Boil with bay leaves until soft.
4. Dry or bake until dry.
5. Fry briefly.
6. Saute the balado spices until cooked, add the beef jerky.

3. Goat Curry.

Material:
- 500 grams of goat meat
- 2 stalks of lemongrass
- 3 bay leaves
- 500 ml thick coconut milk

Ground spices:
- 8 cloves of shallots
- 5 cloves of garlic
- 3 cm turmeric
- 2 cm ginger
- 1 teaspoon coriander
- 3 candlenuts

How to make:
1. Cut the meat into 3x3 cm pieces.
2. Marinate with ground spices for 6 hours in the refrigerator.
3. Saute the spices and herbs until fragrant.
4. Add the meat, stir well.
5. Pour in the coconut milk, cook until tender and the sauce thickens.

(brl/tin)