Red Wine Vinegar Marinade Recipes
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
MARINATED TRI-TIP IN RED WINE AND HERBS
Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
- Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
- Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
- To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.
RED WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories condiment
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
RED WINE VINEGAR SALAD DRESSING/MARINADE (LOW SODIUM)
From a Pillsbury pamphlet. A great salad dressing. Or use as a marinade by pouring over shrimp and letting them stand for 10 minutes. Cook shrimp on grill for 6-8 minutes while turning and basting with more marinade.
Provided by Kats Mom
Categories Salad Dressings
Time 5m
Yield 6 tbl, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Refrigerate any leftovers.
Nutrition Facts : Calories 80.7, Fat 9, SaturatedFat 1.2, Sodium 26.1, Carbohydrate 0.2, Fiber 0.1, 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
RED WINE VINAIGRETTE
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
RED WINE VINEGAR REDUCTION
This is a fantastic marinade to add to any meat while cooking.
Provided by Melissa Vincent
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 9.4 g, Fiber 0.7 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 6.3 g
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