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An Aromatic Marinade For Bland And Tough Meats

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Ingredients
  Red wine 1 1⁄2 Liter (Strong Variety, Preferably Burgundy, 2 Bottles)
  Yellow onions 10 Medium, peeled and sliced
  Whole cloves 10
  Shallot cloves 10 , peeled and chopped
  Garlic 4 Clove (20 gm), peeled and minced
  Cognac 1 Cup (16 tbs) (2 1/2 Deciliter)
  Olive oil 1 Cup (16 tbs) (2 1/2 Deciliter)
  Fresh thyme leaves/8 teaspoon dried thyme 1⁄2 Cup (8 tbs), chopped, to fill (1 1/4 Deciliter)
  Whole bay leaves 4 , crumbled
Directions

MAKING
1) In a large bowl, mix all the ingredients together.
2) Allow to stand for 1 to 2 hours for the flavors to blend well.

SERVING
3) Use the marinade to marinate chuck or flank steak and also in the pressure-cooking of the meat.

TIPS
The marination should be done for about 12 hours or overnight in the refrigerator. It may be done for three days, or more for very tough meats, turning the meat thrice a day.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Blending
Restriction: 
Vegetarian
Drink: 
Wine
Preparation Time: 
10 Minutes

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