Red Wine Marinade Recipes

Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.

Provided by Adel Blake

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 12

Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g

• Ingredients

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Provided by PittsburghersLuv2eat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h50m

Yield 8

Number Of Ingredients 17

Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

• Ingredients

Make and share this Red Wine Marinade for Beef recipe from Food.com.

Provided by Susie in Texas

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1

• Ingredients

Mouth pleasing red wine marinade flavored with soy sauce, garlic, ginger and molasses. Use for pork, vegetables, or chicken.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Nutrition Facts : Calories 48.9 calories, Carbohydrate 9.4 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1203.6 mg, Sugar 7.3 g

• Ingredients

Always marinate food in refrigerator; never at room temperature. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 lbs. of meat. For tenderization to take place, beef must be marinated at least 6 hour or longer. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a "mushy" texture. Remaining marinade may also be served as a sauce with the grilled meat or poultry. It should be heated to the boiling point before serving, if not using as a sauce it should be discarded.

Provided by Catnip46

Categories     Weeknight

Time 30m

Yield 1/4 cup

Number Of Ingredients 6

Nutrition Facts : Calories 1022, Fat 110.8, SaturatedFat 14.2, Sodium 674.5, Carbohydrate 9.3, Fiber 2.5, Sugar 1.8, Protein 3.2

• Ingredients