Wine marinade or basting sauce for beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooking oil |
| ¾ | cup | Soy sauce |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Dry mustard |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Fresh ground pepper |
| 1 | cup | Dry red wine, (Cianti, Bordeaux) |
| 3 | teaspoons | Dried parsley, flakes |
| ⅓ | cup | Fresh lemon juice |
| ½ | teaspoon | Garlic seasoning |
Directions
Combine all ingredients in a covered container. Marinate steaks for 3 hours (6 hours if refrigerated). Marinade can also be used as a basting sauce when grilling.
If you are rotissing a beef roast, marinade can be used as a basting sauce.
Place a shallow baking pan beneath the meat. Baste the roast every 20 minutes.
Typed by Carolyn Cloe
Posted to MC-Recipe Digest V1 #507 by Carolyn <c4@...> on Mar 9, 1997.