by kirra » Sun Mar 22, 2009 9:20 pm
Red Wine Marinade for Beef & Lamb
Ingredients:
2 cups favorite red wine
1 cup water
1/4 cup (packed) dark brown sugar
1/2 cup extra-virgin olive oil
2 tablespoons coarse kosher salt (Morton) or sea salt
1 tablespoon chopped fresh or dried rosemary leaves
1 tablespoon dehydrated garlic
Preparation:
Combine all the ingredients in a non-reactive bowl (glass or stainless-steel) and whisk until the salt and sugar are dissolved. Alternatively, dissolve in warm water and then add the rest of the ingredients; make sure the marinade is cool before using. The marinade will keep, tightly covered, in the refrigerator for up to 1 week. Makes 3 1/2 cups
[b][size=150]Red Wine Marinade for Beef & Lamb[/size]
Ingredients:[/b]
2 cups favorite red wine
1 cup water
1/4 cup (packed) dark brown sugar
1/2 cup extra-virgin olive oil
2 tablespoons coarse kosher salt (Morton) or sea salt
1 tablespoon chopped fresh or dried rosemary leaves
1 tablespoon dehydrated garlic
[b]Preparation:[/b]
Combine all the ingredients in a non-reactive bowl (glass or stainless-steel) and whisk until the salt and sugar are dissolved. Alternatively, dissolve in warm water and then add the rest of the ingredients; make sure the marinade is cool before using. The marinade will keep, tightly covered, in the refrigerator for up to 1 week. Makes 3 1/2 cups