Many pickle meat in wine. This is understandable. In general, alcohol goes well with meat dishes. The substances in it break down the fibers of the meat, making it softer and more tender. Both red and white wine have these properties. For this reason, all varieties are actively used. However, it is worth remembering that some wines are better combined with certain products. It is also worth noting the delicate aroma of the finished dish. In general, a wine-based marinade is a great idea!
Why wine?
Why is it recommended to marinate meat in wine? There are a number of objective reasons for this. Wine gives any meat a delicate and delicate aroma. To do this, you need to choose the wine whose taste and smell you like. In the cooking process, if you use the remaining marinade, the meat is completely immersed in the smells of alcohol.
After cooking, the meat marinated in wine becomes softer, not only in structure but also in taste. This is especially true for beef, which is often harsh.
Also, wine is added to this type of meat so that it cooks faster. This is another plus of using alcohol when cooking.
Varieties of wine for pickling
In which wine to pickle meat? There is no definite answer, since each variety and species is distinguished by its qualities. For example, white wine is more suitable for cooking fish dishes. However, more acidic varieties go well with chicken, giving it a piquancy.
Semisweet wine is perfect for almost any kind of meat. However, it is worth noting that red wine is not recommended for use in the preparation of veal and chicken.
Is it possible to marinate meat in sweet wine? Yes you can. They usually have a strong astringent effect. This allows you to use it for beef. It also neutralizes excessively fatty meats, such as pork or lamb. For this reason, everyone can answer the question of how to pickle meat with wine.
What are the benefits of red wine?
It is no secret that it is red wine that is considered more useful. So it is in cooking. This type of alcohol has a delicate, but pleasant aroma that saturates the dish. However, it is recommended to pickle meat in it, later removing the sauce from the dish. However, there are some exceptions. This type of wine is not added to game.
It is also worth noting that an already open bottle of wine, which begins to turn sour, can be an excellent substitute for vinegar. This is used, for example, when pickling meat. Also, it is red wine that is taken for pork barbecue marinade.
Pork in tender marinade
This recipe produces tender meat. It can be served cold, as an appetizer, or as a main course, with a side dish. The final dish proves whether it is possible to pickle meat in semisweet wine. Of course you can!
To prepare such a dish you need to take:
- pork
- ground red and black peppers;
- salt;
- a piece of butter;
- some red semi-sweet wine.
All ingredients are best taken to taste. Combining seasonings, you can get a new taste and aroma.
How to cook tender pork?
To begin with, the meat is washed, thoroughly wiped with paper towels, cut into thin slices. Their thickness can be different, the preparation time of the dish directly depends on this. Then the pieces are beaten, but only slightly so that they remain juicy.
The meat is sprinkled with salt and two types of pepper, carefully, better with your hands, roll among themselves. Add a little wine to the bowl. Marinate the meat for about an hour. During this time, it completely absorbs the aroma of alcohol and spices.
Then they take out a baking dish, it must be greased with a piece of butter. The drier the meat, the more oil in the end you need. They put the meat, pour over the remaining marinade and send it to the oven preheated to 180 degrees. Cook about an hour. From time to time they take out forms, pour the meat with their own juice and again put it to cook.
The meat marinated in wine is cooked in a different amount of time in the oven. This is due to the thickness of the slices and the age of the pork. For this reason, it is necessary to monitor him so that it does not burn, and also, if necessary, leave it to bother.
A hot dish goes well with potatoes or pasta. And in the cold, it can be served with fresh or salted vegetables, as a snack.
Complex red wine marinade
This marinade consists of many ingredients, so not everyone decides on its preparation. However, the result is worth it. Is it possible to marinate meat in wine infused with spices? Yes, of course. This recipe confirms this fact.
To prepare the marinade you need to take:
- 500 ml of red wine;
- one onion;
- a couple of cloves of garlic;
- six peas of pepper;
- two branches of dill and parsley;
- salt to taste.
This marinade is suitable for pork, lamb and beef.
How to cook marinade?
Peel the onion and garlic. The latter is passed through a press. Onions are cut into thin half rings. The greens are washed and cut finely.
Pour all the wine into the pan, peppercorns, salt to taste. Add herbs, onions and garlic. Cook the mixture over medium heat, bring to a boil. Keep it for a couple of minutes, and then leave to cool at room temperature. The meat washed and sliced in portions is poured with marinade, insisted for at least an hour. Prepared in any convenient way, pouring the rest of the sauce.
Tender meat in marinade
To prepare such a dish you need to take:
- 500 grams of pork tenderloin;
- 300 ml of wine, plus this recipe is that both white and red are great;
- onion head;
- a tablespoon of vegetable oil, odorless;
- a teaspoon of paprika;
- two teaspoons of meat seasoning;
- salt and pepper.
Wash the meat, cut into pieces, put in a pan. Previously, you can beat them back slightly to become softer. Sprinkle all with spices and onions, sliced in half rings. Pour slices of meat with wine. All mix by hand, while the meat is crushed. Cover the pan with a lid and leave for four hours.
Then add oil to the pan and mix everything again. The oven is heated to 180 degrees, put the meat on a baking sheet and cover with foil. Hold for forty minutes, then remove the foil.
Pieces of pork are periodically turned over. Prepare another hour. Served with any side dishes. By the way, pork is great as a cold snack. It can be served with fresh herbs and hot sauces.
Tasty barbecue in wine marinade
Is it possible to marinate meat in kebab wine? Of course. It is noteworthy that when using this ingredient for marinade, the remaining spices are practically not added, unless black pepper and salt.
What wine is better to pickle meat? Red gives more flavor, astringency. However, dry white wine also helps to prepare a gentle kebab.
To prepare you need to take:
- 1.5 kilograms of pork, better neck;
- 300 ml of dry wine;
- six bow heads;
- ground black pepper and salt to taste.
The list of ingredients is small, but the meat is tender. Also, according to this principle, you can cook aromatic pork ribs.
Cooking kebab: pickle meat
First, the meat is washed. Frozen pre-thawed. Pork is cut into small pieces. Each sprinkled with salt and pepper. Half the onions are peeled and chopped finely, sprinkle them with meat. All is poured with wine.
The remaining onions are also peeled and cut into large pieces, it can then be cooked together with pork. Now put large pieces on the meat. Cover everything with a lid, keep at room temperature for about an hour, then put it in the refrigerator overnight.
When cooking, skewers plant meat and onions. If necessary, pour meat with marinade during the cooking process.
Pork with onions - a festive dish
It turns out that any meat can be cooked so that it becomes a truly festive dish. The disadvantage of this recipe is that many products are pickled in advance, they need time. However, the result is worth it.
To prepare you need to take:
- 600 grams of pork;
- two tablespoons of seasoning for meat;
- one lemon;
- ground black pepper;
- onion head;
- 200 grams of red dry wine.
The meat marinated in red wine is garnished with delicate but crispy onions. For this reason, the vegetable is also pickled in advance, or rather, a day before cooking.
Peel and cut the onion rings, sprinkled with black pepper. Stirred by hands and cleaned for three hours in the refrigerator. After this time, watered with a small amount of lemon juice and clean the onions for a day in the cold.
The meat is washed, cut into slices with a thickness of one centimeter. Lay the pieces in a container, trying to make each piece lie separately. Sprinkle the meat with seasoning. Lay the pork for thirty minutes.
Sprinkle the meat with lemon juice, sprinkle with black pepper and cover. Leave now for two hours. Then pour the wine pieces, close the container again and send it overnight to the refrigerator. Ideally, the meat is marinated for at least 15 hours.
The oven is heated to 220 degrees. The meat is finally cooked on a wire rack. So that it does not dry out, and then it was easier to wash the stove, a baking sheet with water is placed under it. The meat is cooked on a wire rack for twenty minutes, it is better to inspect pieces from time to time so as not to overcook them. Then put onion on the meat, and leave it in the oven for another seven minutes. Serve hot. Garnish can be any.
Wine marinated beef
Not everyone loves beef, because they believe that the meat is dry. But wine-based marinade is changing the idea of this meat. To prepare you need to take:
- 500 grams of beef;
- 150 grams of fat;
- incomplete glass of wine, better than semisweet red;
- two onion heads;
- three cloves of garlic;
- three sprigs of fresh rosemary;
- salt and pepper.
The meat is washed, cut into small plates. Cover them with foil and beat off, but only slightly. Rub each slice with salt and pepper. Salo is chopped finely. Take a baking dish and lay on the bottom pieces of bacon.
Peel the onion and garlic, cut the onions into thin half rings, garlic into cubes, but finely. Add both vegetables to the meat, mix, spread the mixture on lard. Pour all the ingredients with wine, put the rosemary on top and cover with a lid or cling film. Leave in the refrigerator for two hours.
Then, in the same bowl, the beef is sent to the oven preheated to 190 degrees for three hours. Periodically check the shape so that the juice does not leak.
What are the advantages of white wine?
It is no secret that this type of wine is more often used in cooking. This is due to the fact that his taste is more delicate, he does not dominate the dish. Also, white wine is often cooked with poultry.
This type of alcohol also perfectly breaks down the meat fibers, making it softer and softer. Fortified wines are practically not used in preparation, but dry and semi-sweet wines go well with many products.
French Chicken: Ingredient List
This dish is refined and original. And the preparation is so simple that any housewife can handle it. For chicken with wine you need to take the following products:
- one carcass of chicken, weighing about one and a half kilograms;
- liter of dry white wine;
- one head of red onion;
- 50 grams of ginger;
- fresh greens - half a bunch;
- salt and pepper.
As greens, you can take parsley, dill, cilantro.
Cooking chicken
To begin with, the carcass is washed, the entrails are removed, and excess fat is cut off. It is also worth removing the extreme phalanges of the wings. The carcass is cut into portioned slices, the smaller they are, the faster the dish will cook. Then everything is put in a bowl. Chop the onion finely, ginger rub on a fine grater, sprinkle the chicken with spices and mix thoroughly. All is poured with wine. Cover the bowl and let the meat marinate for three hours.
Then the pieces are transferred to the pan and simmer under the lid over low heat for about an hour and a half. The finished dish is sprinkled with finely chopped herbs. Serve with any side dish.
Lamb in white wine
Of course, the bird is very tasty. But meat marinated in white wine is a true culinary masterpiece. To prepare this dish you need to take:
- lamb;
- any vegetables, such as onions, carrots, celery;
- vegetable oil;
- salt and pepper;
- clove of garlic;
- dry white wine.
Wash the mutton, cut into portioned pieces. Fry for a couple of minutes in a pan to grab the meat, then remove from the pan.
Garlic, onions and carrots are finely chopped. In a small amount of vegetable oil, fry so that they brown. Reduce the fire and extinguish until transparent. After that, the lamb is returned to the pan. Pour the wine so that it covers the meat and vegetables. They stew, but without a lid, until the wine evaporates by about a third. Then cover the dish and cook until cooked.
Pork in wine: tasty and easy
This recipe for meat marinated in wine is popular with many. To prepare it take:
- 2 kilograms of pork;
- 200 ml of white wine;
- a pinch of salt;
- a pinch of sugar;
- spices to taste;
- one hundred grams of cheese;
- lemon juice;
- a pair of onion heads;
- sour cream.
First, the meat is washed. You do not need to cut it, it is baked in a single piece. All spices are mixed, they rub a piece of meat on all sides, put in a bowl in which it will be pickled.
Add lemon juice, wine. Peel and cut the onion rings, put on a meat piece. Leave it like this for ten minutes.
The oven is heated to 200 degrees. Then the meat is coated with sour cream, the marinade and onion are thoroughly mixed, left for thirty minutes. Then transferred to a baking dish. Add the marinade. Sent to the oven. After thirty minutes, reduce the stove to 180 degrees and bake for another hour. Before cooking, sprinkle with grated cheese. You can serve both hot and cold.
Often when cooking, wine is used. It is added directly during cooking, meat pieces are left in it for the night. The most popular is white wine. This is due to the fact that it is more delicate in taste and does not interrupt other products. But is it possible to marinate meat in red wine? It turns out yes. Moreover, red wine is characterized by a tart taste and aroma. So, barbecue based on marinade from this type of wine is more tender and aromatic. For this reason, all types of this alcoholic drink are used in cooking. Even sweet fortified wine can be combined with fatty meats. This allows you to facilitate the digestive process.