Meen's Ten Minutes Marinated Meat
Meen's Ten Minutes Marinated Meat

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, meen's ten minutes marinated meat. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

In just three easy steps you can infuse popular cuts of meat with big. You might even let your chicken, pork or beef marinate in the fridge overnight before you plan to cook. Whether you are whipping up something last minute, or just trying to plan daily meals for your family, factoring in multiple days for soaking fillets can be a little tough to manage. Imagine achieving perfectly-marinated meats on the grill in less than five minutes.

Meen's Ten Minutes Marinated Meat is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Meen's Ten Minutes Marinated Meat is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have meen's ten minutes marinated meat using 5 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Meen's Ten Minutes Marinated Meat:
  1. Make ready Meat
  2. Make ready Spices of choice
  3. Make ready Seasoning of choice
  4. Make ready Onions
  5. Make ready As desired Scotch bonnet

Simply remove the food from the marinade and let excess drip off. The truth is that the marinade only needs to be on the meat long enough to cover the all the surfaces of the meat. In a few quick seconds, the marinade will coat the outside of the meat, including all the nooks and crannies, and be sucked up through the capillaries in the meat. We try our best to use organic, non-GMO ingredients as much as possible.

Steps to make Meen's Ten Minutes Marinated Meat:
  1. Wash your meat properly. Remove from water and transfer directly to a pot.
  2. Add spices, seasoning, onions and minced scotch bonnet into the pot. Stir. No water is required.
  3. Cover pot and put on heat source. The heat should be at the lowest setting.
  4. This will enable the juices to be extracted from the meat and not burn. It is also a vital tenderising process.
  5. Stir after every thirty seconds.
  6. Increase heat slightly after five minutes.
  7. Stir after every minute and cover pot immediately after every stir.
  8. After ten minutes is exhausted, turn off heat source.
  9. If you follow these steps correctly, the meat will be tender and juicy at this point and there will not be any broth left.
  10. Your tenderised and marinated meat is ready.
  11. EXTRA TIPS.
  12. If you want to fry it, you can just add oil and onions in the pot.
  13. If you intend to grill or roast it, you can easily transfer to appropriate tray or rack.

In a few quick seconds, the marinade will coat the outside of the meat, including all the nooks and crannies, and be sucked up through the capillaries in the meat. We try our best to use organic, non-GMO ingredients as much as possible. In a shallow dish, combine the first five ingredients; add chicken and turn to coat. In general, you can marinate meat overnight or up to two days if using dry rubs and marinades that don't contain acids, salt, or alcohol. The thinner the cut, the faster it toughens.

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