Red Wine And Pepper Marinade
Description
This vibrant marinade combines the bold acidity of red wine with the earthy warmth of crushed allspice and black peppercorns. A hint of garlic and vegetable oil helps bind the flavors, creating a glossy coating that penetrates meat or tofu. Ideal for chicken, beef, or vegetables before grilling or roasting, it adds a sophisticated, international flair to simple weeknight dinners. The spice blend offers a gentle heat that complements rather than overwhelms. Store any leftovers in the fridge for up to a week to use as a quick flavor booster for stir-fries or roasted root vegetables.Ingredients
Directions
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Crush the garlic clove using the flat side of a knife or a garlic press.
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Place the crushed garlic, vegetable oil, red wine, crushed allspice berries, and crushed black peppercorns into a small bowl.
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Whisk or stir vigorously until the oil and wine are emulsified and the spices are evenly distributed.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 59.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 1.0g4%
- Sugars 0.4g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the marinade to sit for at least 15 minutes before using to let the flavors meld together.
For a stronger flavor, let the mixture steep for up to 24 hours in the refrigerator.
Use within 24 hours for best results, or store in an airtight container in the fridge for up to 5 days.
Can be used as a marinade for chicken, beef, pork, or tofu. Discard any marinade that has touched raw meat unless boiled for 2 minutes first.
For a non-alcoholic version, substitute the red wine with grape juice or pomegranate molasses diluted with water.
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