How to marinate the meat in wine

There are many recipes for marinating meat, but each has its own basis — for example, red or white wine. Marinated in wine , the meat stays fresh longer and faster is being prepared.

You will need

• • Marinade in red wine with root vegetables:
  • — 1 Cup dry red wine;
  • — 0.5 Cup of lemon juice;
  • — 2-3 carrots;
  • — 2 Bay leaves;
  • — 2 medium parsley root;
  • — 10-15 peas black pen;
  • — 2 tbsp of sugar;
  • — 1-2 tsp of salt.
  • For marinade red wine garlic:
  • — 500 ml of red dry wine;
  • — 2 cloves of garlic;
  • — 1 onion;
  • — 6 peas of black pepper;
  • — 2 sprigs of fresh thyme and parsley;
  • — salt to taste.
  • Marinade with red wine cognac:
  • 1 Cup tart red wine;
  • — 0,5 l of water;
  • 20 ml of cognac;
  • — 1 tsp of ground red pepper.
  • For the marinade white wine:
  • — 0.5 Cup of white wine;
  • — 1 tsp of sugar;
  • — 1 tsp of sage;
  • — 1 onion;
  • — 2 tbsp vegetable oil;
  • — 1 tsp of ground black pepper.
  • For the marinade in white wine with capers:
  • — 1 glass of dry white wine;
  • — 3 tbsp white wine vinegar;
  • — 0,5 Cup of boiled water;
  • — 3 tbsp olive oil;
  • — 1 tbsp finely chopped capers (or pickled cucumbers);
  • — 1 pod of pepper;
  • — 1/4 tsp. ground thyme;
  • — salt and sugar to taste.
  • For the marinade white wine vinegar:
  • — 1 glass of dry white wine;
  • 1 Cup weak vinegar solution;
  • — 1 celery and parsley;
  • — 1 tbsp of sugar;
  • — 1 tsp of ground black pepper.

Instruction

1. Prepare the meat — wash it and cut into slices. Make a marinade with a base of red or white wine according to the following recipes. Pour the meat pieces with the marinade so that they were completely covered with liquid. Leave the meat to rest in a cool place for 3-12 hours.
2. Marinade in red wine with Korenyatsite dry red wine and lemon juice. Bay leaf mash, carrots and parsley root cut into slices. Add the wine, carrot, parsley, spices — Bay leaf, black peppercorns, salt and sugar. Put the mixture on fire and with constant stirring heat to dissolve the salt and sugar.
3. Marinade in red wine with chesnokodavilke onion thin half-rings. Garlic finely chop. Parsley and thyme shred. In a saucepan, pour red wine, add the garlic, onion, herbs and pepper. Bring the mixture to a boil and cook for no more than 2 minutes. Salt to taste, refrigerate. Prepared marinade can be stored in the refrigerator for about a week.
4. Marinade in red wine with concommittee with warm water and a tart red wine, pour in the brandy and stir in ground red pepper. Zamarinuetsya meat in this mixture for 2 hours.
5. The marinade on white generatestate spices (sage, black pepper) in vegetable oil. Onion RUB on a small grater. Add the spices, onion, sugar and wine.
6. Marinade in white wine with capercaillie white wine vinegar with a dry white wine. Add to the mix half Cup of boiled water, olive oil, sugar and salt to taste. Heat the liquid but do not boil. Connect the marinade with capers, pepper and thyme. Cool it and leave to infuse for 10-12 hours.
7. Marinade in white wine with finely expansionwith the roots of celery and parsley. Mix the vinegar and white wine, add the sugar, herbs and black pepper. Boil the marinade for about 10-15 minutes, then cool.