I am a carnivore!

OH the joy of beef! I am a carnivore yes I am. This will be one of many posts dedicated to this protein that I just cannot live without. With rice or pasta, by itself, in soup, or the day after...BBQ, ground, or on a stick you name it and I will try it. You see, in South America beef and pork are very popular and I must say that the taste cannot be compared to the beef we eat here in North America. However with a few ingredients and a little creativity you can make a crowd pleasing dish that will for sure be a hit. Beef can be tender if you treat it well or if you are willing to pay the price.

There are several tricks to tenderize which I will share one by one, but please remember to have patience because beef can be difficult to handle. There are also a couple of things that you should keep in mind when handling meat:
>Always cut against the grain, otherwise it will get tough
>Once you put it on the grill, or the pan, let it be! Don't start flipping it like a pancake, it will lose flavor
>When it's done cooking set it aside and let it rest before cutting it. If you don't do this, all the juices and  yummy goodness will run out.
>Anything you use that is acidic to marinade will begin to break down the meat, and that is why those acidic components help tenderize
>If you are not marinating and simply using salt and pepper that is fine, BUT make sure you pat dry the meat with a paper towel before you cook it. It will help brown it better.

Now, there are millions of different ways that you can prepare meat. My most basic advice when it comes to flavors is "think international." As in, think of flavors that are commonly used in international cuisine like cilantro and ginger. Also, try different cuts and different animals so that you can get familiar with how each tastes. Below you will find 3 marinades, one for pork, one with a little Mexican flavor and one with beer!
Enjoy!

What you need: <for pork>
1 cup crushed pineapple
1/3 cup soy sauce
1/3 cup honey
1/4 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ginger powder
1/4 teaspoon powdered cloves<<do not go overboard with this one..its super strong!
 Mix all the ingredients and marinade meat for at least 1 hour. You can store this up to a week in the fridge.

What you need: <Mexican style>

1/3 c cider vinegar

1/3 c white vinegar

1/3 c olive oil

1/3 c fresh cilantro, chopped

6 cloves garlic, minced

Juice of 1 lime

2 T cumin

1 T black peppercorns

1 T dried oregano

1 t salt

Marinate beef, lamb or pork for about 6 hours, poultry for 4 hours, and fish for 1 hour. This marinade should be made in advance at least 1 day so that the flavors can blend nicely.

What you need: <Beer>

2 c red wine

1 c of beer <preferably a stout for heartier taste>

1 small red onion, sliced

Juice of 6-8 limes

1/4 c fresh cilantro, chopped

1/2 t salt

1/4 t black pepper

1/4 t red pepper flakes

1/4 t ground cumin

Mix all ingredients and marinade meat for at least 1 hour.