Some recipes say that marinating beef before stewing it improves flavor. Is this true? We put it to the test.
) for a full eight hours , then sliced through them. What do you see? An imperceptibly thin surface layer that has clearly absorbed marinade, and then normal-looking beef below that.the impact of a marinade on the interior of the beef doesn't mean thatpenetrates below the surface. Salt and acid, for instance, if left long enough, can get deeper into the muscle, but most aromatic molecules don't make it so far—mere millimeters at most.
"in each case, once the stew was fully cooked, I couldn't tell any difference between the meat that had been marinated and the meat that hadn't." For an additional test, I marinated beef in red wine overnight, then cooked it in chicken stock alongside unmarinated beef, which I also cooked in chicken stock. In that case, even after the long stewing time, the flavor of the marinade came through.
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