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Red Meat Marinade
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This recipe comes from by Alleta Huston. Alleta wrote the Ethel's Guidelines For Making Herb Vinegar. Be sure and check it out! Red Meat Marinade
1/4 cup herb vinegar
1/4 cup soy sauce 1/8 cup Worcestershire Sauce 1/ 4 cup olive oil 2 tablespoons dry mustard 1/2 teaspoon salt 1/4 tablespoon pepper 1 teaspoon dried parsley or 1 tablespoon fresh parsley 1 to 2 peeled, crushed garlic cloves In a small non-reactive mixing bowl, combine vinegar, lemon juice, soy sauce, and Worcestershire sauce. Whisk in olive oil, mustard, salt, pepper, and parsley; add garlic. Pour over meat that has been placed in a glass dish or resealable plastic storage bag; marinate at least 2 hours to overnight in refrigerator. Remove meat, discard used marinade, and use and cook as desired. NOTE: Any unused marinade can be stored in an airtight container up to 7 days in the refrigerator.
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