RED WINE MARINADE FOR BEEF
Make and share this Red Wine Marinade for Beef recipe from Food.com.
Provided by Susie in Texas
Categories Meat
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.
Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1
RED WINE MARINADE
This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.
Provided by Althea
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
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.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g
ADEL'S RED WINE STEAK MARINADE
Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.
Provided by Adel Blake
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
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.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g
RED WINE-MARINATED BEEF STEW
A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!
Provided by PittsburghersLuv2eat
Categories Soups, Stews and Chili Recipes Stews Beef
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.
Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g
BEEF IN RED WINE MARINADE
Another recipe from my new cookbook "the Gluten-free Kitchen" from Sue Shepherd. Posting this as a tasty beef recipe that is gluten-free without the need to buy expensive bottled ready prepared marinade and tasty for everyone to enjoy . Gluten/wheat eaters- of course you can use your favourite stock powder. Cooking time incudes 2 hours marinade time and ten minutes cooking time for the steaks.
Provided by Jubes
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the steaks in a single layer in a naking dish or dish large enough to fit the steaks in a single layer.
- In a bowl, combine all of the marinade ingredients and mix well.
- Pour the marinade over the steaks and ensure each steak is evenly coated.
- Cover the steaks and refrigerate for at least two hours or overnight.
- Heat a bbq or chargrill pan to high.
- Drain the steaks and discard the excess marinade.
- Grill the steaks until done to your liking.
Nutrition Facts : Calories 58, Fat 4.5, SaturatedFat 0.6, Sodium 7.7, Carbohydrate 0.8, Sugar 0.1, Protein 0.1
RED WINE BEEF MARINADE
This is an absolutely delishious marinade i accidentally made up in a hurry. I only marinated my beef for 2 hours - but if I had given it overnight it would have been stupendous. The herbs are at your discretion - a little goes a long way.
Provided by SEvans
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- combine All ingredients
- put steak in a baggie or glass dish - turn meat occasionally to ensure even marinating.
- pour marinade over - seal and refrigerate from 2 hours to overnight.
- the longer you marinade the more absorbtion you get and the better the steak will taste.
BEEF BROCHETTES WITH RED-WINE MARINADE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
- Peel and cut the onions into 24 1-inch cubes.
- Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
- In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
- Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
- If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
- Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams
RED WINE VINEGAR MARINADE
Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.
Provided by Catnip46
Categories Weeknight
Time 30m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Mix marinade ingredients.
- Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat.
- Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
- Grill or cook food.
Nutrition Facts : Calories 1022, Fat 110.8, SaturatedFat 14.2, Sodium 674.5, Carbohydrate 9.3, Fiber 2.5, Sugar 1.8, Protein 3.2
BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE
Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In zip-top plastic bag, combine first 6 ingredients; mix well.
- Add steak; toss to coat.
- Allow to marinate 30 minutes in refrigerator, turning occasionally.
- Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
- Place kabobs on grill over medium-high heat.
- Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
RED WINE FLAVORED BEEF
Easy to do beef entree in a slow cooker.
Provided by THUNDERSTRUCK625
Categories Everyday Cooking
Time 5h20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
- Cover, and cook 5 hours on Low.
Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g
FLAT IRON STEAKS MARINATED IN RED WINE
Red wine and mustard do wonderful things for this tender cut of steak.
Provided by desihannagan
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
- Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g
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