How to Make a Quick, Simple and Delicious Marinade

This marinade works very well with chicken, beef or pork.

Instructions

Difficulty: Easy

Things You’ll Need:

• ½ cup of oil (vegetable, olive or canola)
• ¼ cup of dry red wine (a dry wine is one which lacks sweetness)
• ¼ cup of red wine vinegar
• 2-4 tablespoons soy sauce
• ¼- ½ teaspoon regular table salt OR sea salt OR course ground Kosher salt. Adjust the salt according to the amount of soy sauce you use. More soy sauce means you need less salt.
• ½ teaspoon crushed peppercorns OR course ground pepper
• 2-4 cloves garlic crushed or finely chopped
• 1 teaspoon chopped parsley (optional)
• ½ cup chopped scallions (green onions) tops included (optional)

1. Combine all ingredients in a one-gallon food storage bag. Seal bag and shake or knead well to combine ingredients.
2. Place up to 2 lbs. meat into bag and seal- removing as much air as possible. Turn and shake bag to coat meat evenly. Refrigerate at least 20 minutes or up to 12 hours.
3. Before cooking, bring meat to room temperature, remove meat from and discard marinade (or use to baste meat as you cook.) Bake, broil, pan fry or barbeque meat, as you like. Discard any leftover marinade.

Tips & Warnings

• Works well with chicken, beef or pork and some fish.
• Add a 1-inch piece of fresh ginger, finely chopped and ¼ to ½ cup brown sugar to marinade for a more oriental taste.
• Make extra marinade and cook on stove top over low heat until thickened for use as potent dipping sauce for meats!
• Cook chicken or pork until internal temperature reaches 170-175 degrees F for chicken or 160 F for pork.