Red Wine Marinade
|Carrot||1 , sliced|
|Onions||2 Large, sliced|
|Celery stalk||1 , sliced|
|Oil||4 Fluid Ounce (120 Milliliter)|
|Dry red wine||750 Milliliter (1 Bottle)|
|Wine vinegar||4 Fluid Ounce (120 Milliliter)|
|Bouquet garni||1 Large|
1 In a large saucepan, pour half the oil.
2 Add in the carrot, onions and celery, and saute until soft but not browned.
3 Stir in the wine, vinegar, bouquet garni, juniper berries and peppercorns.
4 Bring to a boil.
5 Let the marinade simmer until vegetables are thoroughly cooked, for about 20 minutes.
6 Add in the remaining oil and let the marinade cool completely.
7 In a deep bowl, place the meat and pour the marinade over to completely cover the meat.
8 Allow to marinate for 1-3 days in the refrigerator, turning the meat occasionally.
9 Use the marinade vegetables around the meat when cooking and the liquid for braising the meat.