Red Wine Marinade

Name: Red Wine Marinade
Yield: Makes about 3 cups (750 ml)
Ingredients: 1 bottle (750 ml) dry red wine; 2 carrots, diced; 1 onion, sliced; 1 large shallot, sliced; 1 celery stalk, sliced; 1 garlic clove, crushed; 3 flat-leaf parsley stems; 1 large rosemary sprig; 1 thyme sprig; 1 bay leaf; 4 large juniper berries, crushed; ¼ teaspoon black peppercorns; ¼ cup (60 ml) red wine vinegar; 3 tablespoons olive oil

Preparation info

Makes about
3
cups

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

In this marinade, the alcohol is burned off to stop it from cooking the surface of the meat. The theory is that this then allows the flavor of the wine to penetrate the meat more easily.

Ingredients

1 bottle (750 ml) dry red wine
2 carrots, diced

Main course
Gluten-free
Vegan

Method

Pour the wine into a large saucepan and bring it to a boil, then reduce the heat so the wine bubbles gently. Tip the saucepan slightly away from you and, using a long match, carefully light the wine and let the wine burn. Once the flames die out, light the wine again. Continue lighting the wine until it no longer burns. Pour it into a glass measuring cup and leave