Preparation info
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Home Canning and Preserving

By Janet Cooper

Published 2014

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This is a preserving as well as a tenderizing process for tougher cuts of beef. Today, we do not need this method for preserving, but it certainly adds to the taste and texture of any tougher cut of meat. Pork can also be tenderized this way as well as wild game.


Marinade Ingredients

  • cups dry red wine
  • cups red wine vinegar


  1. Make a marinade from the ingredients above. Heat the marinade to a boil and simmer, covered, for 10 minutes. Let stand at room temperature overnight.
  2. Immerse meat in the marinade. Refrigerate for 3 to 4 days, turning twice a day.
  3. Dry the meat, salt and pepper, and brown on all sides in olive or vegetable oil. Place in a large covered roaster pan.