There are many recipes for marinade for meat, but each has its own base - for example, red or white wine. Meat marinated in wine stays fresh longer and cooks faster.
It is necessary
-
- For red wine marinade with roots:
- - 1 glass of dry red wine;
- - 0.5 cups of lemon juice;
- - 2-3 carrots;
- - 2 bay leaves;
- - 2 medium parsley roots;
- - 10-15 peas of black feather;
- - 2 tbsp. l. Sahara;
- - 1-2 tsp salt.
- For the red wine garlic marinade:
- - 500 ml of dry red wine;
- - 2 cloves of garlic;
- - 1 onion;
- - 6 peas of black pepper;
- - 2 sprigs of fresh thyme and parsley;
- - salt to taste.
- For red wine marinade with cognac:
- - 1 glass of red tart wine;
- - 0.5 liters of water;
- - 20 ml of brandy;
- - 1 tsp ground red pepper.
- For the white wine marinade:
- - 0.5 glasses of white wine;
- - 1 tsp Sahara;
- - 1 tsp sage;
- - 1 onion;
- - 2 tbsp. l. vegetable oil;
- - 1 tsp ground black pepper.
- For the white wine marinade with capers:
- - 1 glass of dry white wine;
- - 3 tbsp. l. white wine vinegar;
- - 0.5 cups of boiled water;
- - 3 tbsp. l. olive oil;
- - 1 tbsp. l. finely chopped capers (or pickled cucumbers);
- - 1 pod of pepper;
- - 1/4 tsp. ground thyme;
- - salt and sugar to taste.
- For the white wine vinegar marinade:
- - 1 glass of dry white wine;
- - 1 glass of a weak vinegar solution;
- - 1 root of celery and parsley;
- - 1 tbsp. l. Sahara;
- - 1 tsp ground black pepper.
Instructions
Step 1
Prepare the meat - wash it and cut into slices. Use the recipes below to make a marinade with a red or white wine base. Pour the marinade over the meat cuts so that they are completely covered in the liquid. Leave the meat in a cool place for 3-12 hours.
Step 2
Root Red Wine Marinade Mix dry red wine and lemon juice. Chop the bay leaf, cut the carrots and parsley root into slices. Add carrots, parsley root, spices - bay leaves, black peppercorns, salt and sugar to the wine. Put the mixture on fire and, with constant stirring, heat until the salt and sugar dissolve.
Step 3
Marinade with red wine and garlic Cut the onion into thin half rings. Chop the garlic finely. Chop parsley and thyme. Pour red wine into a saucepan, add garlic, onions, herbs and peppercorns. Bring the mixture to a boil over low heat and cook for no more than 2 minutes. Salt to taste, refrigerate. The finished marinade can be stored in the refrigerator for about a week.
Step 4
Marinade on red wine with cognac Mix warm water with red tart wine, pour in cognac and add ground red pepper. The meat is marinated in this mixture for 2 hours.
Step 5
Marinade on white wine Stir spices (sage, black pepper) in vegetable oil. Grate the onion on a fine grater. Add onion, sugar and wine to the spices.
Step 6
White Wine Marinade with Capers Mix white wine vinegar with dry white wine. Add to the mixture half a glass of boiled water, olive oil, sugar and salt to taste. Heat the liquid, but do not bring it to a boil. Combine the marinade with capers, pepper and thyme. Cool it down and let it brew for 10-12 hours.
Step 7
Marinade with white wine and vinegar Finely chop the celery and parsley roots. Mix vinegar and white wine, add sugar, roots and ground black pepper. Boil the marinade for about 10-15 minutes, then refrigerate.
