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Mum’s Secret Marinade

By Lee Price on November 4, 2011 in Food

Look out Sydney – barbecue season is upon us. Salads are being tossed, rolls are being buttered, and sausages are being burnt – it’s a great time of year.

If you feel like getting out of your barbecue routine and trying something new, a marinade is a sure fire way to spice things up a little. The main purpose of marinating is to enhance the flavour; it’s best not to rely on it to tenderise your meat. Instead, just buy the best cuts that you can afford and try not to overcook it.

So would you like to try out a foolproof marinade that a) works every time; b) can be used with any type of meat; and c) has ingredients that you always have on hand? Well look no further because Mum’s secret marinade has been revealed!

This recipe is suitable for any type of meat – try steak, chicken thighs, lamb cutlets, lean pork fillets, lamb chops, or even tuna steaks. This is one of those great recipes where you just pop everything into a dish to marinate and then slap it on the barbecue or slide it in the oven.

It’s nice if you do have the time to make your own sauces rather than buying them pre-made as you can control what goes into them, which is good for a couple of reasons: firstly, for the health benefits, as pre-made marinades tend to be high in sugar and salt; and secondly, for personal taste, because if you love a big hit of chilli or garlic, for example, you can just add more in.

This recipe is enough for around six chops or eight chicken thighs.


1/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon light soy sauce
1 clove of garlic (crushed)
1 tablespoon grainy mustard
2 tablespoons brown sugar
1 tablespoon honey


1. Preheat the barbecue to medium-high or heat the oven to 190°C.

2. Place all of the sauce ingredients in a large casserole dish. Add your meat of choice and ensure it is well coated in the sauce. You can use this straight away, or if you prefer you can marinade ahead of time, refrigerate, and cook later.

3. Place the meat on the barbecue, turning just once or twice until cooked through. In the oven you can get away with turning it just once.

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