Yield: 1 servings
1 ea wine, dry white, bottle
1 c vinegar
1/2 c oil, any type
1 ea onion, large, sliced
2 ea carrots, large, sliced thin
4 ea shallots, chopped
3 ea parsley, chopped, sprigs
1 ts salt
6 ea peppercorns, crushed
4 ea juniper berries
1/4 ts thyme
Place cutup and chopped vegetables around meat in a large bowl. Pour mixed
liquids over it. Oil rises to the top and retains flavor of marinade. Use
for 2 hours to 48 hours, dependent on how you assess the tenderness and
flavor of the meat. Retain marinade liquid for soup base, gravies or reuse
later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit
juniper berries. Add rosemary or tarragon with or in place of thyme.
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