Red Wine Vinegar Marinade

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READY IN: 30mins
Recipe by Catnip46

Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.

Ingredients Nutrition


  1. Mix marinade ingredients.
  2. Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat.
  3. Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
  4. Grill or cook food.

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