The Best Red Wine Marinade Recipe for Red Meat

Wine is a wonderful addition to any home-cooked meal and a perfect accompaniment to end the meal on a high not. But when you have a rich piece of meat, marinated in red wine, it makes it the star of the show.

Here is our best spicy red marinade recipe for a tender, delicious cut of beef that will leave you wanting for more.

Ingredients:

Red wine – 2 cups

Diced onion – 1 small

Fresh coarsely chopped rosemary – 2 sprigs

Lemon zest – 2 inch strip

Red currant jelly – 2 tablespoons

Kosher salt – 1 teaspoon

Freshly ground black pepper – 1 teaspoon

Instructions

·         Marinate beef by combining all the ingredients.

·         Pour the marinade over the meat and store it in a refrigerator in a sealable plastic bag or airtight container.

·         Pat dry with a paper towel before grilling.

The Best Tips for Cooking Marinated Meat

1.      We suggest storing your marinated meat in a refrigerator, and not at room temperature, to avoid any food-borne diseases.

2.      Always use an airtight container, a sealable plastic freezer bag or a large bowl covered tightly with a plastic wrap to ensure the flavours and juices are sealed in as much as possible.

3.      Keep the marinated meat away from other foods in the refrigerator to avoid any contamination.

4.      For a spicy red wine marinade recipe, use a delicious combination of spices, oil and acid.

5.      It is best to marinate beef in red wine overnight for getting the most flavour out of the meat and the marinade.

6.      Discard the marinade after taking out the meat and NEVER use it as the sauce, unless you have cooked it before.

7.      Pat dry the piece of red meat after taking it out of the marinade to encourage caramelization and browning and to prevent any steaming.

How Long Should You Marinate Your Meat?

It all depends on the cut of meat that you prefer. Marinating time differs for each cut of steak due to the fat content, marbling of the meat, as well as the difference between the tender and the tougher cuts of meats.

For example, tender cuts of red meat, such as the filet mignon and the New York strip takes less time to marinate and can be cooked after just 15 minutes to 2 hours of marination. However, if you are working with a tougher cut, such as the flank steak or a skirt steak, it is better to soak your meat in the marinade for longer than 5 hours and less than 24 hours for maximum flavour.

What Kind Of Red Wine Is Best For Marination?

If you are thinking of serving red wine with your steak dinner, it is best to use that in the marination process to bring out the flavour and complement the meal with the flavours in your cooking. It also depends on how intense you like your red wine flavour to be.

For an intense punch, choose a full-bodies wine such as zinfandel, merlot, Shiraz or a cabernet sauvignon. For a subtle hint of red wine, you can opt for burgundy, pinot noir or Syrah.