In this article, we will look at how to pickle meat for a picnic. There are a great many recipes.
Departure out of town, the opportunity to spend time with family or friends is one of your favorite types of recreation. And, of course, not a single picnic can do without a traditional barbecue, the recipe for which everyone has their own.
The debate about how to pickle meat lasts for decades among admirers of this product. A definite answer to this question will probably never be found, which means that the number of unusual and interesting recipes will grow. Already today, you can find dozens, if not hundreds of ways to prepare meat for the upcoming roasting.
Since in our family cooking barbecue is an indispensable attribute of summer trips to the country house and winter friendly meetings in nature, I decided to tell how we usually cook it. I do not think that the story will be a revelation for anyone. Rather, I will only repeat the well-known traditional recipes.
Meat preparation methods
Before pickling meat, you need to buy it. Everyone has their own taste preferences. We often take the pulp of a pork neck, small entrecotes or portioned pieces of a neck on a bone. Lamb is less commonly used because finding the “right” piece of meat is not so easy. However, if luck smiles, then we take the flesh of the hind leg or entrecote and some fat tail fat. The ideal option is two types of meat. It is very important that it is chilled, fortunately, in our time it’s not a problem to buy one.
So, the meat is bought. Cut the pitted flesh into portioned pieces a little larger than the matchbox. We cut the entrecotes and the neck on the bone into halves, but this is not at all necessary. Now you can start the main task. The main thing at this stage is to come to a consensus with all households and friends on the question of how to pickle meat for barbecue. When the choice is made, you can proceed. Important: we pickle different types of meat separately.
Method one
The most common and, apparently, therefore beloved by all. We cut onions in half rings or rings. We do not regret the “tearful” vegetable. I did not count the proportions, I just do it: lay a layer of meat, lay the onion behind it so that it completely covers the pulp. Salt, pepper, as conscience will allow, but one should not be zealous with salt, otherwise we risk depriving meat of juiciness. Recently, I have completely excluded her from the process.
After the layers are laid, we begin to mix them, like a dough, with only less effort. When the meat and onions give a little juice - send them to the pan under the marinate press. After a couple of hours, you can start cooking, but you can cook in the evening, just remember to put it in the refrigerator. Those who like vinegar “sourness” are not forbidden to add vinegar (or the juice of half a lemon), but then the time of its pickling is significantly reduced.
Second way
This option is slightly different from the previous one. We add chopped tomatoes, favorite greens, a couple of fresh leaves and buds of blackcurrant and any mineral water that does not have a pronounced aftertaste into the marinade. There should be enough fluid, but the meat should not float in it. The currant touch here is currant, it gives a very interesting flavor, but for the first time it is better to do a little “for trial”.
Third way
The twin brother of the second, we only exclude currants, and replace the mineral water with tan or ayran. Many say that you can pickle in kefir, but I have never ventured.
For lamb, only the first method is ideal. The main thing is not to forget to alternate pieces of pulp with fat tail fat. Very harmful, but very tasty.
Before frying, the meat is strung on skewers, we cook entrecotes on the grill. Simultaneously with the meat on the grill, you can bake mixed vegetables. Eggplant, zucchini, dense tomatoes and onions (you can take the one that was in the marinade), cut into circles no more than half a centimeter thick and hold over the coals until a golden brown crust appears. On the table we put a lot of different greens, vegetables, meat, thin pita bread (children love to wrap meat in it), traditional tomato sauces and hot Tabasco or Abaneiro.
How to marinate meat for barbecue, with what to serve it? The most correct answer will give only your own culinary flair and taste. To spoil the kebab from good meat is quite difficult.