An Aromatic Marinade for Bland and Tough Meats
|Red wine||1 1⁄2 Liter (Strong Variety, Preferably Burgundy, 2 Bottles)|
|Yellow onions||10 Medium, peeled and sliced|
|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|
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.
3) Use the marinade to marinate chuck or flank steak and also in the pressure-cooking of the meat.
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.