Wednesday, May 9, 2012

Meat (Beef) Marinade

Meat (Beef) Marinade
(just over 2 cups)


¾ cup Red Wine (your choice)
1 cup Chile Sauce
1 clove Garlic, pressed
1 tsp. Chili Powder
1 tsp. Yellow Mustard
2 tsp. Salt
1 tbsp. Dry Minced Onion
¼ cup Canola Oil


Whisk all the ingredients together in a medium size bowl.  Place the meat in a 1 or 2 gallon zip-lock baggie and pour marinade over meat and seal removing most of the air.  Place filled baggie and a 9x13 baking dish and refrigerate a minimum of 2 hours, although overnight works best.  Remove meat from baggie, pat dry and grill to your desired doneness.  See note.

Note:               This marinade works with steaks, roasts and brisket.  The meat should be between 1 and 1 ½ inches thick.  It doesn’t hurt to use a fork to poke the meat in the marinade.  If you do this make sure not to do it while meat is in the baggie.  You could develop holes in the baggie.

Note:               Your choice of wine will have an effect on the taste.  So use a wine that you like to drink.  Dry or sweet wine can be used.  It will just give you a different finished taste.  The little 4-packs of wine available in many stores work great.  One little bottle is about the ¾ cup you need for the marinade.

Note:               This recipe can easily be doubled or more depending on how much meat you need to marinade.  Remember to throw out any used marinade after you finish with it.

Ideas for Future Efforts

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