To get your meat nice and tender, cook it slowly for a long time. Marinades contain an acidic ingredient (in this case vinegar) that breaks down the protein fibers, softening the meat. The quick way to marinade is to place meat in a zip-sealed bag and turn it around to coat the food, before placing it in the fridge. Marinades also make a great sauce for the meat - boil the marinade for 5 minutes to destroy bacteria, or simply save some of the sauce for later.
Makes about 1, 1/3 cups (325 mL)
- 1/2 cup (125 mL) soy sauce
- 1/3 cup (75 mL) olive oil
- 1/4 cup (60 mL) balsamic vinegar
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) Worcestershire sauce
- 1 large clove garlic, grated
Stir all ingredients together. Pour into an airtight container, refrigerate, and use within 2 weeks.
Photography Courtesy Kathleen Finlay of Cookbook: At Home with Lynn Crawford: 200 of My Favourite Easy Recipes