Morgan Sziraki
TVWBB Pro
I used this marinade for a brisket last weekend, let the meat sit in a ziplock with the marinade for 24 hours. It would probably make a nice salad dressing (vinaigrette). It was very tasty.
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Red Wine Marinade
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1) 200 ml (1 cup) red wine
2) 50 ml (1/4 cup) sherry vinegar
3) 15 ml (1 T) worcester sauce
4) 25 g (4 T) salt
5) 15 g (1 T) sugar
6) 2 cloves garlic pureed
7) 5 sprigs fresh thyme (de-stemmed)
8) 50 ml (1/4 cup) olive oil
9) 15 ml (1 T) dijon mustard
tabasco to taste
A) combine ingredients 1-7 in sauce pan
heat until salt and sugar dissolve
B) allow mixture to cool to room temperature
C) add tabasco and mustard (9)
D) transfer cooled liquid to blender, or use
an immersion blender, slowly add oil in
a thin stream.
**********************************************
morgan
**********************************************
Red Wine Marinade
**********************************************
1) 200 ml (1 cup) red wine
2) 50 ml (1/4 cup) sherry vinegar
3) 15 ml (1 T) worcester sauce
4) 25 g (4 T) salt
5) 15 g (1 T) sugar
6) 2 cloves garlic pureed
7) 5 sprigs fresh thyme (de-stemmed)
8) 50 ml (1/4 cup) olive oil
9) 15 ml (1 T) dijon mustard
tabasco to taste
A) combine ingredients 1-7 in sauce pan
heat until salt and sugar dissolve
B) allow mixture to cool to room temperature
C) add tabasco and mustard (9)
D) transfer cooled liquid to blender, or use
an immersion blender, slowly add oil in
a thin stream.
**********************************************
morgan
