Wine marinade for red meat
4 servings
30 minutes
Wine marinade for red meat is a classic of European cuisine that adds depth and sophistication to the dish. Red dry wine serves as the base, penetrating the meat fibers, tenderizing it and infusing it with rich aroma. Butter adds creaminess while onion, parsley, and celery bring fresh notes. Herbs like marjoram, thyme, and bay leaf create a harmonious bouquet that highlights the natural flavor of the meat. Red pepper adds spiciness and a hint of heat. This marinade is perfect for aging beef, lamb or even game, transforming them into juicy and aromatic dishes. Its use enriches the meat and makes it ideal for roasting or grilling. Historically, such marinades were popular in regions known for their winemaking traditions where wine played a key role in cuisine.
1
Prepare all the ingredients.
2
In a saucepan, mix wine, butter, chopped onion, a handful of finely chopped parsley leaves, finely chopped celery, broth, crumbled bay leaf, thyme, marjoram, and red pepper.
- Dry red wine: 2 glasss
- Butter: 2 tablespoons
- Onion: 1 head
- Parsley: 1 bunch
- Celery stalk: 2 pieces
- Beef stock: 1 glass
- Bay leaf: 1 piece
- Dried marjoram: 0.5 teaspoon
- Dried thyme: 0.5 teaspoon
- Red pepper flakes: 0.5 teaspoon
3
Bring to a boil.
4
Reduce the heat and cook for 15-20 minutes.
5
Cool and marinate the meat.
