An Aromatic Marinade for Bland and Tough Meats Recipe
Ingredients
| Red wine | 2 Bottle (1l) | |
| Yellow onions | 10 Medium, peeled | |
| Cloves | 10 | |
| Shallot cloves - 10, peeled and chopped | ||
| Garlic | 4 Clove (5gm) | |
| Cognac | 1 Cup (16 tbs) | |
| Olive oil | 1 Cup (16 tbs) | |
| Thyme | 1/2 Cup (16 tbs) | |
| Bay leaves - 4 whole, crumbled | ||
Directions
MAKING
1) In a large bowl, mix all the ingredients together.
2) Allow to stand for 1 to 2 hours for the flavors to blend well.
SERVING
3) Use the marinade to marinate chuck or flank steak and also in the pressure-cooking of the meat.
TIPS
The marination should be done for about 12 hours or overnight in the refrigerator. It may be done for three days, or more for very tough meats, turning the meat thrice a day.
1) In a large bowl, mix all the ingredients together.
2) Allow to stand for 1 to 2 hours for the flavors to blend well.
SERVING
3) Use the marinade to marinate chuck or flank steak and also in the pressure-cooking of the meat.
TIPS
The marination should be done for about 12 hours or overnight in the refrigerator. It may be done for three days, or more for very tough meats, turning the meat thrice a day.
Chef
