Red Wine Marinade

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
A robust, herb-infused marinade that tenderizes and adds deep flavor to meats.
Red Wine Marinade recipe image

This versatile red wine marinade is a kitchen staple for elevating simple cuts of meat. The combination of dry red wine, olive oil, and aromatic herbs like tarragon and parsley creates a rich, savory profile that penetrates deeply into chicken, beef, or pork. The acidity of the wine helps to break down tough fibers, resulting in incredibly tender and juicy results after cooking. It’s perfect for weeknight dinners or weekend grilling sessions. Simply whisk together the ingredients and let your protein soak in the flavors before roasting, grilling, or pan-searing. This classic preparation brings restaurant-quality depth to home-cooked meals with minimal effort.

Red Wine Marinade recipe image
Print Recipe

Red Wine Marinade

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 49.2

Description

This versatile red wine marinade is a kitchen staple for elevating simple cuts of meat. The combination of dry red wine, olive oil, and aromatic herbs like tarragon and parsley creates a rich, savory profile that penetrates deeply into chicken, beef, or pork. The acidity of the wine helps to break down tough fibers, resulting in incredibly tender and juicy results after cooking. It&# 226;ÂÂs perfect for weeknight dinners or weekend grilling sessions. Simply whisk together the ingredients and let your protein soak in the flavors before roasting, grilling, or pan-searing. This classic preparation brings restaurant-quality depth to home-cooked meals with minimal effort.

Ingredients

Directions

  1. In a medium bowl, whisk together the dry red wine (or red grape juice), olive oil, chopped onion, fresh parsley, fresh tarragon, ground pepper, chopped garlic, and grated lemon peel until well combined.
  2. Place your meat (chicken, pork, or beef) in a large resealable plastic bag or a non-reactive shallow dish.
  3. Pour the marinade over the meat, ensuring all pieces are evenly coated. Seal the bag or cover the dish tightly.
  4. Refrigerate for at least 2 hours, or up to 24 hours, turning occasionally to ensure even flavor distribution.
  5. Remove meat from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  6. Discard the used marinade or bring to a full boil for 2 minutes if you wish to use it as a sauce.
  7. Cook the meat according to your preferred method (grilling, roasting, or pan-searing) until it reaches a safe internal temperature.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 49.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red wine, marinade, tarragon, garlic, parsley, onion, olive oil, beef marinade, chicken marinade, pork marinade, herb marinade, grilling, tenderizer, savory, classic, easy, homemade, versatile, flavorful
Recipe Card powered by WP Delicious