Rapid Marination

with Minipack MX

Automated & Time-Saving

Maximize Flavors and Tenderness in a matter of minutes
Access 8 marination categories or program your own
The deep MX chambers allow for batch operation in hotel pans, no vacuum bags are required
Unlike vacuum tumbler processing, the MX protects the integrity of delicate proteins

“This technology is truly a game changer.”

— Chef Hari Cameron

Rapid Umami Marinated Tri-tip Beef

By Chef Hari Cameron

Ingredients:
3.3 lbs Tri-Tip beef
2 tbsp Worcestershire sauce
30g Marmite
30g Red Miso paste
30g Shio Koji
50ml soy sauce
50ml sake
50ml mirin
50ml Coke-Cola
2 garlic cloves, pasted
1 tbsp grated ginger
1 tsp black pepper

MX Programs used for this recipe

Infusion Hardy Ingredients for rapid infusion of the marinade
Brine/Marinade Max for rapid marination of the meat
Sous Vide Meat Packaging for vacuum packaging with labeling

Steps:

Bring beef to room temperature.
Whisk all marinade ingredients together.
Place in the MX2 and run a Hardy Infusion Cycle.
Add marinade to beef and rub it into the beef.
Run Max Brine/Marinade cycle with beef and marinade.
Place into a vacuum bag and top with any marinade.
Push the sous vide cow icon to seal the beef.
Refrigerate until use or cook immediately.

Recipe Notes:

This marinade works well with many different cuts of beef and pork. All the marinade ingredients can be purchased at an Asian Grocer or on Amazon. I love to finish this recipe with these cooking methods, sous vide and grilled or seared, reverse seared, or place directly on the grill.