Prep 5 mins
Cook 0 mins
This recipe is great with lamb chops, racks and leg roasts, premium oven beef roasts and grilling steaks.
- 1⁄4 cup red wine (a dry wine)
- 2 tablespoons wine vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt and pepper (to taste)
- 1 bay leaf
- Mix all the ingredients. In a glass bowl or shallow dish, add 4 servings of meat (1 lb boneless or 2 lb bone-in) Mix together cover and refrigerate for 4 hours (only 30 minutes for fish or shrimp).
Nice basic marinade. The only change I made was to leave out the salt. I used this on steaks, which I marinated for about four and a half hours, and I added some sea salt right before grilling. Yum! Thanks Chili Spice!