General marinade for beef?

>>9205898
Do what you like, of course. I think of rosewater flavoring creams, drinks and pastries, however, not meats.

Maybe instead of focusing on marinades for tenderness and flavors, focus for a while upon techniques for tenderizing, braising and adding flavor with pan sauces?

So, you can flatten some rougher cuts with a quick pound or roll out, works great for cheap eye of round, or some tougher sirloin. No mallet? Use the bottom of a can or wine bottle. Put into a ziploc if you are adverse to messes.

Simple season of salt and pepper, brown both sides in some oil, and now you start adding all those marinade flavor ideas to the pan, from stock, herbs, worchestershire, chilies, mushrooms, shallots, garlic, onion...whatever. Saute a bit or cookalongside the edges of the pan at the same time. Hit with some liquid such as: stock, water, tsp of bouillion, fish sauce, tomato juice, cream, citrus juice, balsamic, brandy, vermouth, wine. Simmer at very low heat now, even covered for a thicker cut, and leave it until it's lusciously tender. You can basically braise in your skillet if it's very tough meat. Works great for pork chops on the bone, btw. Swiss steak, rouladen, steak diane, all kinds of ideas to make food taste great after the sear, and nothing to do with the marinade. I think you'll end up with a better final product, anon.

>>9205898
>A dash of paprika
Paprika burns, but diced bell peppers, or roasted peppers from the jar don't. Try stirring paprika into sour cream though, for a lovely paprikash kind of pan sauce.