Mustard marinade for barbecue: 7 spicy recipes, useful tips

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Mustard marinades with wine, honey, soy sauce - from simple to sophisticated for different types of meat

Mustard marinades are a great opportunity not only to impart a subtle spicy aroma to meat, but also to make meat fibers softer. This secret is often used by experienced chefs to give the dish special tenderness.

Thanks to mustard, when marinating, a piece of meat is better saturated with a mixture of oil, spices and herbs, so the result is not just fried or baked meat, but a real culinary masterpiece. Marinating saves time because processed meat cooks faster. The marinade itself is made very quickly and simply.

Mustard marinades - general principles of preparation

A marinade is a flavorful and tangy mixture of oil, seasonings, salt and an acidic base. To prepare mustard marinade, honey, wine, soy sauce, onion, fresh or dried herbs, pepper, garlic, and ginger are used. Vegetables and fresh herbs must be chopped and all components of the mixture mixed.

The mixture must be prepared in containers made of glass, plastic, and ceramics. As a last resort, it is permissible to marinate meat in an enamel pan. But you cannot use aluminum cookware, as the acid corrodes the metal and gives the food an unpleasant taste.

With soy sauce

Ingredients:

• table hot mustard – 0.25 l;
• soy sauce – 50 ml;
• hops-suneli – 30 g;
• garlic – 4 cloves.

This marinade is not suitable for beef; it is better to use it with pork.

Slice the meat, add seasoning and stir. Pass the garlic through a crusher and mix the ingredients. Pour the resulting mixture into the container with the pork and stir. Let it sit for 4-5 hours, after which you can fry the kebab.

Mustard marinade for pork

A successful version of mustard marinade with the addition of sour cream gives pork meat a very unusual taste. You can use store-bought or homemade sour cream. In the first case, the meat will turn out a little spicier, in the second a distinct creamy tint will appear. Herbs can be replaced with others at your discretion.

Ingredients:

• a tablespoon of hot mustard;

• a glass of sour cream;

• five cloves of garlic;

• two medium onions;

• teaspoon of salt;

• a tablespoon of rosemary and parsley, fresh or dried;

• a teaspoon of ground black pepper or a mixture of peppers.

Cooking method:

1. Peel the onions and cut into rings.
2. Chop the peeled garlic cloves as finely as possible with a sharp knife.
3. Wash fresh herbs, dry with a paper towel and chop finely.
4. Mix sour cream, mustard, salt, herbs, onion, garlic in a bowl, mix everything well.
5. Coat pork pieces or a whole piece with sour cream and mustard mixture and place in the refrigerator for 2-4 hours.

With sour cream

Grocery list:

• fat sour cream – 500 ml;
• spicy mustard – 2 tbsp. l.;
• onion – 1 kg;
• garlic – 2 cloves;
• soy sauce – 50 ml.

Prepare beef, veal or chicken, cut into pieces of the desired size. Add soy sauce and pepper, leave for 15-20 minutes. Mix the ingredients, cut the onion into rings, add it all to the bowl with the chopped kebab. Stir and marinate in the cold for at least 5 hours.

Mustard marinade with zest and honey

Orange zest is an excellent ingredient for making mustard marinades. It gives the taste of the meat dish a festive touch and goes well with mustard and honey notes.

Ingredients:

• half a glass of ready-made mustard (mustard powder can be diluted);

• one large orange;

• half a teaspoon of salt;

• a tablespoon of liquid buckwheat or flower honey;

• a teaspoon of cumin;

• a teaspoon of black or allspice ground pepper.

Cooking method:

1. Wash the orange, scald with boiling water, and remove the zest from it using a grater.
2. Mix mustard and honey in a bowl.
3. Add zest, cumin, salt, pepper, mix well.
4. If the mixture is very thick, add 1-2 tablespoons of mineral water.
5. Marinate the meat and place in the refrigerator for an hour.

With vegetable oil

To prepare you will need:

• sunflower oil (refined) – 80 ml;
• mustard (favorite type) – 120 ml;
• 9% vinegar – 80 ml;
• garlic – 4 cloves;
• salt, ground pepper - to taste.

Pour salt and spices into the container with the meat and mix. Pass the garlic through a press and add to the bowl. Mix the liquid ingredients, pour the mixture over the meat, stir. Cover and leave for half an hour to three hours. For example, beef will need 3 hours to marinate, while pork will need 1-1.5 hours.

Mustard marinade with wine

Dry white wine can be an excellent component for a variety of mustard marinades. Playing the role of vinegar, it adds a slight spicy tint to the mixture and makes the meat even more tender. The onion in this recipe gives the dish not only a pungent aroma and taste, but also a wonderful juiciness.

Ingredients:

• 3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);

• five bulbs;

• an incomplete glass of weak wine (white variety);

• a teaspoon of salt.

Cooking method:

1. Sprinkle the meat (washed and chopped) prepared for frying on coals or in a frying pan with dry mustard powder. The meat should be completely covered with mustard slurry.
2. The meat should stand at room temperature for about an hour.
3. Peel the onions and pass through a meat grinder.
4. Pour wine into the onion and stir.
5. Pour the onion mixture over the meat and leave it alone again for two hours.
6. Salt the meat to taste, leave for another half hour, then cook according to the recipe.

Culinary secrets

If you are an experienced griller, you can immediately choose the mustard marinade recipe and start grilling the shish kebab. For those who are just learning the basics of cooking, we provide advice from experienced chefs. They will help marinate the meat in mustard sauce correctly so that the kebab ends up soft and juicy, even if it is made from beef or lamb.

• The marinade is prepared with the addition of mustard powder, mustard seeds, as well as ready-made sauces based on it. The most popular types of such sauces are Dijon (or French mustard), which has a mild sweetish taste and a bright spicy aroma, and the so-called “Russian” mustard, which is more spicy than wasabi, but has a pungent odor. Take this into account when choosing a recipe so that the result does not become an unpleasant surprise for you.
• It is best to marinate shish kebab in a glass container. Enameled containers, stainless steel, and food-grade plastic containers are also suitable. It is not recommended to use aluminum bowls and pans for this purpose, since this material reacts with the acids contained in the marinade to form harmful substances.
• The meat is chopped before marinating. For frying on skewers, pieces 4-5 cm in size are best suited. If you want to cook kebab at home on wooden skewers, make the pieces 1.5 times smaller. You can also fry large pieces (lamb ribs, chicken legs) on the grill, but they will have to be marinated 2 times longer than standard ones.
• It is better to mix the kebab with your hands, especially if the sauce in which they are marinated is thick. This will ensure that each piece is evenly coated with the marinade.
• The time for marinating meat depends on its type and the composition of the marinade. Marinades that contain onion or lemon juice, kiwi, vinegar, and wine are considered fast. Carbonated drinks (beer, mineral water) also speed up the process of softening meat products. In such compositions, chicken is kept for about an hour, pork for 2-3 hours, lamb for 3-4 hours, beef for 6-8 hours. If the sauce does not contain the listed products, then usually chicken kebabs are marinated in it for 3-4 hours, pork and lamb - 6-8 hours, beef - 10-12 hours. More precise information is provided in the recipes themselves.

A marinade with mustard allows you to prepare any type of meat for grilling; you just need to choose the right spices. There are so many recipes for shish kebab in mustard sauce that almost every gourmet will be able to choose an option in accordance with their gastronomic preferences.

Usually, a marinade made from 100 g of mustard is enough for 1 kg of meat, but sometimes a different amount is required. The recipes below indicate the amount of ingredients per 2 kg of kebab.

Mustard and beer marinade for any meat

A simple recipe for meat marinated in mustard and beer involves using only two main ingredients. The result is meat with an original, delicious taste. The marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.

Ingredients:

• a glass of dark beer;

• a glass of prepared mustard;

• pepper to taste;

• teaspoon of salt.

Cooking method:

1. Carefully cut the prepared meat into portions.
2. Spread each piece generously with prepared mustard.
3. Sprinkle the meat with pepper and leave to marinate for an hour.
4. Pour dark beer into the meat and put it in the refrigerator for three hours.
5. Dry on a towel.
6. Dissolve salt in ½ cup cold water.
7. Dip the pieces in flour and fry, sprinkled with salt solution.

Tender kebab in mustard marinade with mayonnaise

What do you need:

• table mustard and mayonnaise - 0.2 l each;
• onion – 0.5 kg;
• salt, spices - to your taste.

How to cook:

1. Place the onion cut into rings in a bowl, add spices and salt to it, remember it.
2. When the onion releases its juice, add the prepared meat to it and stir.
3. Separately combine mustard with mayonnaise and pour this mixture over the meat.
4. Mix with your hands and put in the refrigerator.

The pork is kept in the marinade prepared according to this recipe for 5-6 hours, but you can leave it in it overnight. It is advisable to marinate lamb in this composition for 1-2 hours longer. The beef will be ready only after 10-12 hours. This takes quite a long time, but the kebab in the mustard-mayonnaise marinade turns out extraordinary: soft, tender, with a piquant taste, without a vinegary aftertaste or pungent odor.

Beef entrecote

You can cook beef meat in mustard very tasty. The recipe is quite interesting and does not require any special skills from the housewife. To work you will need the following products:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, table mustard, spices (pepper and salt), and breadcrumbs.

The cooking process consists of several stages:

1. First, you need to beat the meat well.
2. After this, each piece needs to be greased with mustard and rolled in flour.
3. Prepare a homogeneous mixture from milk and eggs and dip the prepared semi-finished product into it.
4. At the final stage, the meat should be thoroughly coated in breadcrumbs.
5. The pieces processed in this way can only be fried in a frying pan on both sides until a characteristic golden brown crust appears on the surface.

After this treatment, the beef turns out very tender and aromatic. And the thin crispy crust only pleasantly complements the overall picture.

Meat up your sleeve

There is another original way to cook aromatic meat in mustard. The oven-in-the-sleeve recipe is truly a win-win. In this case, beef, pork or any poultry can be used as the starting product. It all depends on personal preference. For example, consider cooking pork chops. You will need a small set of basic components:

450 grams of meat, 70 grams of French mustard, as well as a little salt, turmeric and black pepper.

This dish is very simple to make:

1. First, each piece of pork should be thoroughly rubbed with a mixture of pepper, turmeric and salt.
2. After this, it should be coated with mustard.
3. Fold the prepared pieces into a sleeve and secure it on both sides. There should be a lot of free space inside so that the bag does not burst during heat treatment.
4. Place the sleeve on a baking sheet and place it in a hot oven. Gradually the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then you can get the aromatic pork. The sleeve must be cut and the meat allowed to stand for a while so that it can cool.

Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and imparts a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.

Spicy ribs

Pork ribs with honey and mustard is another very tasty dish. In addition, it cooks very quickly - just in case guests are on the doorstep. We offer two options for preparing this culinary masterpiece.

To prepare pork with honey and mustard in the oven, you will need ribs (0.4 kg) and honey with mustard (1 teaspoon of each ingredient).

Mix honey and mustard in a bowl. The mass will be thick, so add a little water to it until the consistency is satisfactory. Next, coat the ribs and put them in the oven for 2 hours. Don’t forget to turn the ribs over to the other side after one hour so that they cook evenly. The finished pork in mustard, baked in the oven, is placed on a plate and served with a side dish or as a dish on its own.

It is advisable to use liquid honey. But if you have candied one, you can use it too, you just need to preheat it.

To prepare “soy” meat in mustard, baked in the oven, you will need 1.5 kg of pork ribs. For this amount you need to take soy sauce and honey (5 and 4 tablespoons, respectively), as well as spices and olive oil.

The ribs are thoroughly washed, dried with a paper towel and cut into portions. Next, they are lowered into a pan of water, put on fire, allowed to boil and cooked for a quarter of an hour. Meanwhile, mix soy sauce and honey, add a little red pepper and cook in a water bath until thickened.

Next, the ribs are dipped in the marinade and placed in a baking dish, pre-greased with olive oil. The container filled with meat is sent to bake in an oven preheated to 190 degrees. Frying time 10 minutes. As soon as the crust forms, the meat can be pulled out and served.