Red Wine Marinade (for red meat) recipe
information
Use for loin of pork or leg of lamb, for roasting, cubed beef for a casserole, steak or venison.
ingredients
1 litre red wine
100 ml oil
150 g carrot roughly cut
150 g onion roughly cut
150 g celery roughly cut
1 crushed clove of garlic
1 bayleaf 1 sprig thyme
15 g parsley stalks
2 cloves
20 peppercorns
100 ml oil
150 g carrot roughly cut
150 g onion roughly cut
150 g celery roughly cut
1 crushed clove of garlic
1 bayleaf 1 sprig thyme
15 g parsley stalks
2 cloves
20 peppercorns
method
1. Place all the prepared ingredients into a basin.
2. Place in the prepared meat, cover with greaseproof paper and allow to marinate in a refrigerator for 12 hours.
Note
This marinade can be used for any type of red meat or game.
2. Place in the prepared meat, cover with greaseproof paper and allow to marinate in a refrigerator for 12 hours.
Note
This marinade can be used for any type of red meat or game.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
