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An Aromatic Marinade for Bland and Tough Meats Recipe
|Red wine||1 1⁄2 Liter (Strong, Preferably Burgundy, 2 Bottles)|
|Yellow onions||10 Medium, peeled and sliced|
|Shallot cloves||10 , peeled and chopped|
|Garlic||4 Clove (20 gm), peeled and minced|
|Cognac||1 Cup (16 tbs) (2.5 Deciliter)|
|Olive oil||1 Cup (16 tbs) (2.5 Deciliter)|
|Fresh thyme leaves/8 teaspoon dried thyme||1⁄2 Cup (8 tbs), chopped, to fill (1.25 Deciliter)|
|Whole bay leaves||4 , crumbled|
Serving size: Complete recipe
Calories 4380 Calories from Fat 1918
% Daily Value*
Total Fat 217 g333.9%
Saturated Fat 30.1 g150.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 83.7 mg3.5%
Total Carbohydrates 185 g61.7%
Dietary Fiber 23.6 g94.4%
Sugars 1 g
Protein 15 g31%
Vitamin A 71.7% Vitamin C 97.6%
Calcium 23.6% Iron 52.4%
*Based on a 2000 Calorie diet
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.
3) Use the marinade to marinate chuck or flank steak and also in the pressure-cooking of the meat.
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.