Meat Marinade-When things get tough, the tough get marinaded.
This is a marinade I have used over the years on beef.
The reason to marinade tougher cuts of meat is to break down
the meat fiber, and of course add flavor. Try this . . .
In an elecric food chopper bowl add one carrot, one white onion,
0ne half of a red onion, and 3 – 4 cloves of garlic. Pulse to a fine
chop. Pour into a dish large enough to hold the cut of meat. Add
course chopped parsley, thyme, and 2 bay leaves.
Place beef in dish and add 2 cups of red wine, a shot (0r 2)
of Christian Brother’s brandy, and 2 teaspoons of sugar. Season
with 1 – 2 teaspoons of course grind black pepper.
Marinade up to 8 hours in the frig, turning meat about every
2 hours.
I grill the beef and brush the marinade on while cooking.
Hope you enjoy it. Have to go for now . . . more later.
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