Best 10 Red Wine Marinade Recipes

ADEL'S RED WINE STEAK MARINADE

Steps:

• To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
• To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

RED WINE MARINADE

Steps:

• In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

BEEF BROCHETTES WITH RED-WINE MARINADE

Steps:

• Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
• Peel and cut the onions into 24 1-inch cubes.
• Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
• In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
• Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
• If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
• Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

NEW YORK STEAKS WITH RED WINE MARINADE

Steps:

• Arrange the steaks in a shallow glass or ceramic dish.
• In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
• Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
• Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
• Pour off the marinade from the meat and discard.
• Pat the steaks dry with paper towles.
• Lightly brush the steaks on both sides with some olive oil.
• Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
• Turn them once and brush with additional olive oil.
• *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
• Season with salt and pepper and serve immediately on a warm platter.

THE BEST RED WINE N ROSEMARY STEAK MARINADE

Steps:

• 1. MIX RED WINE, SOY SAUCE, N HONEY STIR IN GRATED GARLIC, ROSEMARY, CHILI POWDER, N BLACK PEPPER.
• 2. PUT STEAK IN RESEALABLE BAG THEN POUR IN MARINADE.....SEAL BAG N LAY FLAT.
• 3. MARINATE FOR ATLEAST 6 HOURS TO OVERNIGHT. THEN READY FOR THE GRILL....DELICIOUS....ENJOY :)

BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE

Steps:

• In zip-top plastic bag, combine first 6 ingredients; mix well.
• Add steak; toss to coat.
• Allow to marinate 30 minutes in refrigerator, turning occasionally.
• Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
• Place kabobs on grill over medium-high heat.
• Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.

RED WINE BEEF MARINADE

Steps:

• combine All ingredients
• put steak in a baggie or glass dish - turn meat occasionally to ensure even marinating.
• pour marinade over - seal and refrigerate from 2 hours to overnight.
• the longer you marinade the more absorbtion you get and the better the steak will taste.

PORK CHOPS IN HONEY MUSTARD & RED WINE MARINADE

Steps:

• Put all the marinade ingredients in a bowl and whisk them. Pour it into the bag. One by one, punch holes into your pork chops with a fork. This will get tenderize the meat AND let the marinade penetrate INTO the pork chop. Put the pork chops into the bag and let sit for 10 minutes (or as long as 2 days in your fridge). Heat a 14 inch nonstick pan at high heat. When hot, add the olive oil and spread it around the pan. Add your pork chops. Cook your pork chops on high heat for 3 minutes per side. Pour 2/3 of the marinade over them. Sauté for 10 minutes on medium-high heat. Don't let the pan get dry. Add the remaining marinade as needed. You can't go wrong on cooking time. If you need to let it simmer for longer, you can ... just add water so that the sauce doesn't dry out. The end result should be a delicious thick brown sauce coating your chops.

RED WINE, JUNIPER, AND BAY LEAF MARINADE

Steps:

• Whisk together everything but salt and pepper in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade, rubbing gently into meat. Cover; refrigerate for length of time specified below, turning occasionally.
• Before cooking, remove meat from refrigerator; let it come to a cool room temperature. Discard marinade. Season meat with salt and pepper, and cook as desired.

ROSEMARY-RED WINE MARINADE

Steps:

• Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.