Easy Marinera de Carne
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
12 Marinera de Carne
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Calories
1188 kcal
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Course
Main Course
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Cuisine
Paraguayan
Easy Marinera de Carne
Description
Easy Marinera de Carne uses thinly pounded beef tenderloin marinated in lime juice, garlic, parsley, and adobo seasoning to infuse bright, savory flavors. The marinade softens the meat and adds a fresh citrus character. The beef is then coated in a smooth batter made from flour, milk, club soda, eggs, and seasonings, which deep-fries to create a golden, crisp crust. This process highlights contrasts in texture between the tender interior and the crunchy exterior.
The marinade's acidity tenderizes the beef, while the batter provides a protective layer that crisps up in hot oil. Frying in canola oil achieves an even, golden finish. Preheating the oven and holding cooked pieces on a rack helps maintain crispness. Marinera de Carne can be served as a savory snack or appetizer, showcasing a balance of zesty, garlicky flavors alongside the richness of fried meat.
To store, refrigerate the cooled dish in an airtight container for up to four days. Reheating can be done in the oven, stovetop, or air fryer to refresh its crispiness. The batter's flour coating before dipping reduces oil splatter, and a splatter screen is advised during frying. Marinating the beef up to 24 hours in advance allows for convenient preparation without sacrificing flavor.
Ingredients
- 1 kg beef tenderloin trimmed
- 1 tablespoon adobo all-purpose seasoning or kosher salt, plus ½ teaspoon
- 2 teaspoon black pepper ground
- ½ cup parsley , finely chopped
- lime juice and zest from 4 large juicy
- 3 garlic grated or 1 teaspoon granulated garlic, fresh cloves
- 1- liter canola oil , as needed (to fry)
For the Batter:
- 500 g all-purpose flour
- 300 ml milk whole
- 300 ml club soda or water or milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 3 egg at room temperature, large
Additional:
- 250 g all-purpose flour 2 cups
Instructions
- In a large bowl, whisk together the lime juice, zest, garlic, Adobo Seasoning, chopped parsley, and ground black pepper; set aside. Using a rolling pin or a meat mallet, pound the beef tenderloins between 2 sheets of parchment paper until they are evenly ½ inch thick. Slice each beef in half crosswise, so you have two pieces approximately the same size; repeat with the rest of the beef. Place the pounded beef in the marinade, cover it with plastic wrap, and refrigerate it for at least 30 minutes.
- Meanwhile, whisk the eggs, salt, and pepper until very foamy in a large bowl, about 3 minutes. Add the milk and gradually whisk in the flour until no lumps remain (batter should be smooth). Next, stir in the club soda, ½ half at a time, whisking to work out any lumps. The batter should be the consistency of heavy cream.
- When ready to cook the beef, preheat the oven to 250 °F (121.11 °C). Place a sheet pan with a baking rack on it in the oven. Heat 3 inches of oil over medium-high heat using a large high-sided skillet. Add the plain flour to a large shallow bowl; set it aside. Once the oil is shimmering, working in batches, lift the beef from the marinade, allow the excess to drip off, dredge the meat on both sides in the flour, and shake off any excess flour.
- Next, dip it well in the batter mixture, allowing the excess to drip off. Fry 1 to 2 Marinera de Carne at a time, leaving room between them, occasionally turning until golden brown on both sides, about 3 minutes per side, and gently pressing down on the meat to help ensure even browning. (The internal temperature of the meat should register 165 degrees on an instant-read thermometer). Be careful; the oil will splatter!
- Do not overcrowd the skillet; the temperature of the oil will drop; adjust the heat as needed to keep the temperature at 350 degrees Fahrenheit. (I recommend using a Deep Frying Thermometer).
- Remove with a fork and transfer the Marinera de Carne on a baking sheet lined with paper towels to drain excess oil before serving or transfer the Marinera to the sheet pan in the oven to keep warm. Let the oil temperature return to 350 degrees F before frying the remaining meat. Repeat the procedure with the remaining beef. Serve with “Fideo a la Manteca” Buttered Pasta. Yum!😍😋🍻
Notes
- Marinate the beef for at least 30 minutes or up to 24 hours to enhance flavor and tenderness.
- Coat the marinated beef lightly with flour before dipping in batter to minimize oil splatter during frying.
- Use a splatter screen while frying to reduce mess and increase safety.
- Store cooked Marinera de Carne in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in an oven at 350°F (175°C) for 10-15 minutes, in a skillet over medium heat, or in an air fryer to maintain crispiness.
- For freezing, cool completely and freeze in airtight containers for up to 3 months; thaw overnight before reheating.
User Reviews
Overall Rating
5
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