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Western.Chefs's picture
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Onion 1 Large, thinly sliced
  Carrots 2 Large, sliced
  Cloves 2
  Bay leaf 1
  Garlic 1 Clove (5 gm), chopped
  Peppercorns 10
  Parsley sprigs 4 Small
  Dried thyme 1⁄4 Teaspoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)

Combine all ingredients. Cubed beef (for stews, casseroles) and pot roasts may be soaked in this mixture in an earthenware, glass or other non-metal vessel for a day or two.
Let the meat marinate under refrigeration.
To Lard Meat: To lard meat with a larding needle, thread the needle by placing a long thin strip of salt pork in the open end.
Insert the pointed end of the needle into the roast at right angles to the grain.
Push, then pull the needle through the roast.
Trim off the salt pork flush with the meat.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1724 Calories from Fat 963

% Daily Value*

Total Fat 109 g167.7%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2098.4 mg87.4%

Total Carbohydrates 91 g30.4%

Dietary Fiber 11.2 g44.8%

Sugars 24.1 g

Protein 7 g13.1%

Vitamin A 491.5% Vitamin C 69.7%

Calcium 21.4% Iron 33.2%

*Based on a 2000 Calorie diet

Marinade Recipe