Marinating meat in mustard is a technique that can enhance flavor and tenderness. The mustard helps break down proteins and collagen in the meat, leading to a more tender end result. The mustard also imparts flavor, adding a tangy, spicy kick to dishes. There are a few key benefits and effects of marinating meat in mustard.
Tenderizes the Meat
One of the main benefits of marinating meat in mustard is that it helps tenderize and break down tough cuts of meat. Mustard contains acids like vinegar and lemon juice as well as enzymes from the mustard seeds. These components work to break down collagen and muscle fibers in the meat, resulting in a more tender texture.
The acids in the mustard denature and unravel the collagen and protein strands. Enzymes like myrosinase further break down the meat tissue. This marinating effect helps transform tough cuts like brisket, chuck roast, or pork shoulder into fork-tender meat.
Adds Flavor
In addition to physical tenderizing effects, mustard marinades and rubs also impart a lot of flavor. The spices, vinegar, and mustard seed blend can permeate deep into the meat. This gives an all-over flavor boost compared to just seasoning the surface.
Using whole grain mustard can provide a peppery, tangy flavor. Dijon mustard marinades add a sharper peppery taste. Yellow mustard marinades have a milder and more familiar flavor. The mustard flavor gets nicely balanced out when paired with other ingredients like garlic, herbs, oil, honey, and spices in the marinade.
Keeps Meat Moist
Marinating has the added effect of boosting juiciness and moisture in meat. The salt, acid, and oil in a mustard marinade can help the meat better retain moisture during cooking. This prevents the meat from drying out and becoming tough.
The marinade forms a moist barrier on the surface of the meat. As the meat cooks and juices are released, the liquid stays trapped against the meat instead of escaping. The result is very juicy and succulent meat even after grilling, roasting, or smoking at high heats.
Enhances Browning and Caramelization
Marinating meat in mustard can also enhance the sear and caramelization you get on the surface of meats. Mustard contains acids, sugars, and spices that support the Maillard reaction. This is the browning process that creates intense, complex flavors on the crust of steaks, chops, etc.
The sugars caramelize, amino acids and peptides react, and compounds transform into nutty, roasted, savory flavors. Marinating in mustard provides great flavor building blocks right on the meat surface before cooking. This amplifies the sear and takes the flavor to the next level.
How Long to Marinate Meat in Mustard
For tenderizing effects, it is ideal to marinate meat in mustard-based marinades for 6 to 24 hours. The longer time gives the mustard acids and enzymes more chance to work into the meat. Here are general marinating times for different cuts of meat:
- Steaks – 1 to 2 hours
- Chicken – 2 to 4 hours
- Pork chops – 4 hours
- Ribs or roasts – Overnight, 12 to 24 hours
For very tough cuts like brisket or shoulder, you can marinate for up to 2 days in the fridge for maximum tenderizing power. Flip the meat in the marinade periodically so all sides are coated.
Types of Mustard for Marinades
Different types of mustard provide distinct flavors for marinades. Here are some of the most popular choices:
Yellow Mustard
Classic yellow mustard has a mild flavor from yellow mustard seeds. It adds tang without too much heat or sharpness. This allows other ingredients like honey or brown sugar to shine more.
Dijon Mustard
Dijon contains white wine and more tart vinegar for a spike of acidity and heat. It has a strong, sharp mustard flavor from brown and black seeds. Dijon makes a great marinade base for beef or lamb.
Stone Ground Mustard
Stone ground mustard has a coarse texture and whole mustard seeds. It packs some heat and works nicely with bold spice rubs on pork or chicken.
Spicy Brown Mustard
Spicy brown mustard brings moderate heat from a blend of mustard seeds. It has a good mustard punch without excessive spiciness or vinegar taste.
Whole Grain Mustard
Whole grain mustard contains whole mustard seeds for texture. It has a peppery bite with a bit of sweetness to balance the acidity. Whole grain mustard is excellent in savory marinades and on hearty meats.
Mustard Marinade Recipes
Here are some versatile mustard marinade recipes you can use with different types of meat:
Basic Mustard Marinade
- 1⁄2 cup olive oil
- 1⁄4 cup Dijon mustard
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1⁄2 tsp black pepper
Maple Mustard Marinade
- 3⁄4 cup maple syrup
- 1⁄4 cup wholegrain mustard
- 2 cloves garlic, minced
- 3 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp pepper
Spicy Mustard Wet Rub
- 2 tbsp brown sugar
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp dry mustard
- 1 tsp salt
- 1⁄2 tsp pepper
- 1⁄3 cup yellow mustard
- 3 tbsp olive oil
Tips for Marinating in Mustard
Here are some helpful tips for getting the most out of mustard meat marinades:
- Make sure the meat is well coated and immersed in the marinade. Turn periodically.
- Marinate in the fridge, not on the counter. The cold environment helps flavor absorb.
- Use a resealable plastic bag or covered dish to marinate. This prevents drying out.
- Remove meat from the marinade before cooking. Discard used marinade.
- Pat meat dry before cooking so excess moisture doesn’t inhibit browning.
- Let marinated meat come to room temp before cooking for more even cooking.
Common Questions about Marinating in Mustard
Does mustard tenderize meat?
Yes, mustard contains acids and enzymes that help break down tough muscle fibers and collagen in meat. This leads to increased tenderness, especially when marinating meat for several hours or longer.
Should you rinse off mustard marinade?
It’s generally recommended to rinse off excess marinade before cooking meat. Any pieces of herbs or spices could burn while cooking. The sugars in the marinade could also burn. Rinsing avoids any off flavors and potential burning.
What meats work best with mustard marinade?
Mustard marinade works well with beef cuts like brisket, chuck roast, ribs, and steaks. It’s also great with pork roasts, chops, chicken pieces, and lamb. The bold mustard flavor pairs nicely with these hearty meats.
Can you over-marinate meat in mustard?
It is possible to over-marinate meat if left for too long. The acids in the mustard could start to chemically “cook” the meat, turning it mushy. Stick within recommended marinating times, and flip meat periodically. Overnight is usually sufficient time, up to 24 hours maximum.
Conclusion
Marinating meat in mustard is an easy way to ramp up moisture, tenderness, and flavor. The mustard helps break down collagen while providing a tangy, robust flavor. Common types of mustard to use include yellow, Dijon, whole grain, and spicy brown. Marinate meat anywhere from 2 hours up to overnight before cooking. Rinse off excess marinade and pat meat dry for best results. With its tenderizing effects and bold taste, mustard marinade is a winner for all kinds of meat recipes.