Seems like I've talked to several people about this marinade recipe lately. So I've been meaning to share it. Surprisingly, most everyone I talked with didn't know what great tenderizers Sprite and Coke can be! We've experimented a lot with one of these being the base of our marinade--for steaks especially. I've told all of you what a difficulty it is to get good beef. I've also used this marinade on the really long, thin, purplish colored pork loins (see this post about choosing pork!). We grilled them, but you could also broil or bake them. As for steaks, you can do those in pans on the stove top or broil them if you don't have a grill. I have NOT tried this marinade with chicken, but I would think it might work!
Sprite and Soy Marinade
1 can Sprite
1 Tbs brown sugar
3 Tbs soy sauce
2 Tbs olive oil
1 Tbs Worchestershire sauce
2 garlic cloves, pressed
5-10 slices fresh ginger root or 3/4 tsp ground ginger
Mix together in a ziplock bag. Add meat and marinate up to 24 hours.
Often times if we suspect the meat to be really tough, we'll pound on it a bit to tenderize it before marinating it for 24 hours. All the spices and other sauces really add to the depth of flavor for this marinade, but you can always just use a can of coke or sprite and see what you think.
Sprite and Soy Marinade
1 can Sprite
1 Tbs brown sugar
3 Tbs soy sauce
2 Tbs olive oil
1 Tbs Worchestershire sauce
2 garlic cloves, pressed
5-10 slices fresh ginger root or 3/4 tsp ground ginger
Mix together in a ziplock bag. Add meat and marinate up to 24 hours.
Often times if we suspect the meat to be really tough, we'll pound on it a bit to tenderize it before marinating it for 24 hours. All the spices and other sauces really add to the depth of flavor for this marinade, but you can always just use a can of coke or sprite and see what you think.
We had an out-of-town guest last week and slew the fatted calf (read that: thawed the frozen sirloins from Metro). They were OK (just OK), so next time, we'll try this marinade. Thanks for sharing your experience and ideas!
ReplyDeletewhat do you use for worcestershire sauce? we have a black vinegar here called 烏醋 that also says worcestershire sauce on the bottle. i've used it in a few dishes but honestly i don't know what it's really supposed to taste like so i'm not sure if it's close or not!
ReplyDeleteI can get Lee&Perrins Worcestershire sauce here! They have it in pifa markets and its being made in China because it has Chinese on it (versus an import label). The pinyin for it is lǐpàilín jiézhī. For just one Tbs in this I think you could try the black vinegar or maybe balsamic and see what you think?
ReplyDeleteOr leave it out!
ReplyDeleteBeth--I looked up what to substitute for Worcestershire sauce and one recommendation was soy sauce. The site www.gourmetsleuth.com also had a recommendation for making your own--but you'd need tamarind paste. Probably equally hard to get! Ha!
ReplyDelete