Yield 1 Number Of Ingredients 4 Steps:
In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.
Time 10m Yield 6 Number Of Ingredients 6 Steps:
Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
Time 15m Yield 1 cup, 1 serving(s) Number Of Ingredients 6 Steps:
Place all ingredients into a small saucepan. Bring to a boil and simmer for 5 minutes. Cool completely and marinate at least 8 hours or overnight. ***Season meat with salt before cooking.
Time 4h5m Yield 3 Number Of Ingredients 9 Steps:
Gather the ingredients. Combine the red wine, olive oil, garlic cloves, onion, rosemary, lemon juice, salt, and pepper in a bowl and then pour the mix into a large plastic zip-top bag. Add the steaks and seal the bag. Refrigerate for 4 to 6 hours, turning the bag several times to mix the marinade. Prepare the steaks according to your preference and discard the rest of the marinade.
Time 3h10m Yield 1 cup Number Of Ingredients 6 Steps:
Using a mortar and pestle, mash the garlic and add the dry ingredients one at a time, blending well. Drizzle in 1 tbs. of olive oil. Rub meat with spice mixture and place in glass dish. Pour the wine over meat to partially or entirely cover it. Marinate, turning occasionally, for a few hours or overnight in refrigerator.
Time 2h5m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Time 5m Yield 1 serving(s) Number Of Ingredients 10 Steps:
In a heavy-duty plastic food bag, mix all ingredients well. Place steak in marinade and seal bag tightly. Place in refrigerator for at least 4 hours, inverting bag every hour. Marinade can be used to baste steak while grilling.
Time 6h50m Yield 8 Number Of Ingredients 17 Steps:
Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time. Remove beef from the wine and pat dry with paper towels. Reserve the wine. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean. Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time. Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Time 5m Yield 1 cup, 6 serving(s) Number Of Ingredients 9 Steps:
Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag. Add the meat or poultry. Turn to coat all sides. Cover or seal tightly. Marinate for at least 6 hours or overnight, turning occasionally. Cooked in preferred method.
Time 5m Yield 4 Number Of Ingredients 12 Steps:
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth. To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
