History and Origin of Meat Marinade
Meat marinating is a culinary technique with deep roots in many cultures around the world, particularly in Latin America. Its primary purpose is to tenderize the meat and enhance its flavor through the action of acidic liquids and spices. In Latin American countries such as Mexico, Argentina, and Colombia, this method has been an essential part of preparing traditional dishes.
In different regions, the marinade goes by various names. For example, in Mexico it is commonly known as "adobo" or "marinada," while in Argentina it is usually referred to simply as "marinado" or "chimichurri" when it is a mixture with herbs. Over the years, each country has adapted the base recipe by incorporating local ingredients and typical beverages, such as ale beer, which adds a particular and deep flavor.
How to Prepare Steak and Ale Beer Marinade
This marinade combines acidic, sweet, and savory flavors that enhance any type of steak. The mixture of pineapple juice, soy sauce, dry white wine, red wine vinegar, sugar, and garlic creates a perfect balance that ensures tender meat with an intense flavor.
Ingredients:
- Pineapple Juice
- Soy Sauce
- Dry White Wine
- Red Wine Vinegar
- Sugar
- Garlic
Steps to prepare the marinade:
Simply mix all the ingredients together.
You can let the meat rest in it for up to 24 hours.
I highly recommend grilling, or even pan-frying the meat of your choice.
Add a little butter to the pan if you are going to cook it in a skillet.
