Fried Beef Marinade

This robust marinade combines toasted whole spices with the earthy sweetness of beetroot and brown sugar to create a complex, aromatic brine. The mixture of black peppercorns, fennel, coriander, and mustard seeds provides a warm, savory backbone, while the beetroot adds a natural reddish hue and subtle sweetness. Ideal for curing tougher cuts like beef brisket or pastrami, this liquid base infuses meat with tenderizing salts and rich flavor. It can also be adapted for venison or salmon. The result is a deeply seasoned, flavorful meat that is perfect for slow cooking or smoking.

Cooking Method: Frying, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 129.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust marinade combines toasted whole spices with the earthy sweetness of beetroot and brown sugar to create a complex, aromatic brine. The mixture of black peppercorns, fennel, coriander, and mustard seeds provides a warm, savory backbone, while the beetroot adds a natural reddish hue and subtle sweetness. Ideal for curing tougher cuts like beef brisket or pastrami, this liquid base infuses meat with tenderizing salts and rich flavor. It can also be adapted for venison or salmon. The result is a deeply seasoned, flavorful meat that is perfect for slow cooking or smoking.

Ingredients

g flaky sea salt ~ 40g dark brown sugar ~ 1 cooked beetroot ~ 1 teaspoon black peppercorns ~ 1 tbsp fennel
L water ~ 300g table salt ~ 200g light brown sugar ~ 1 tbsp black peppercorns ~ 1 tbsp coriander seeds ~
1 Teaspoon fennel seeds ~ 2 bay leaves ~ 1 teaspoon yellow mustard seeds ~ 1 teaspoon garlic powder

Directions

1
Toast the black peppercorns, fennel seeds, coriander seeds, and mustard seeds in a hot, dry frying pan for a few minutes until fragrant.
2
Place the toasted spices and cooked beetroot in a blender and blitz until smooth.
3
Transfer the blended mixture to a saucepan with the salt, sugar, bay leaves, garlic powder, and 500ml of water.
4
Bring the mixture to a simmer to dissolve the salt and sugar completely.
5
Add the remaining water to cool the brine down.
6
Allow the brine to cool fully before using.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 129.6kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 11.9mg1%
Total Carbohydrate 32.9g11%
Dietary Fiber 12.8g52%
Sugars 1.5g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This cure is particularly well-suited to being altered with an array of different spices.

This brine gives meat a beautiful purple hue from the beetroot.

Ideal for beef brisket (the cut used to make pastrami) if you're willing to wait 5 days.

This brine also works very well with venison and salmon.

As with all brines, the spices can be completely tailored to your own tastes.

Keywords: beef, marinade, brine, cure, beetroot, toasted spices, pastrami, brisket, fennel, coriander, mustard seeds, garlic, aromatic, savory, flavorful, cooking, meat, spices, simmering, blending

Read it online: https://www.chefs-mate.com/recipe/fried-beef-marinade/