Red Wine Beef Marinade Recipes

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ADEL'S RED WINE STEAK MARINADE



Adel's Red Wine Steak Marinade image

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

1 cup dry red wine
⅓ cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon onion powder
½ teaspoon ground black pepper
½ cup canola oil

Steps:

  • To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
  • To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

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

BRAISED BEEF IN RED WINE



Braised beef in red wine image

A hearty classic that tastes even better when made a day or two in advance

Provided by Raymond Blanc

Categories     Dinner, Main course

Time P1DT6h

Number Of Ingredients 14

2kg boned shin or feather blade of beef , cut into 6 x 2.5cm thick steaks (ask your butcher to do this)
3 tbsp plain flour
3 tbsp clarified butter
1 ½l (2 bottles) full-bodied red wine
3 medium carrots , cut into 2cm thick slices
1 celery stick, cut into 1cm thick slices
30 baby onions or shallots, peeled but left whole
9 garlic cloves , peeled but left whole
2 tsp black peppercorn , crushed
1 bouquet garni (made with a few parsley stalks, 4 bay leaves and 6 thyme sprigs, tied together with string)
50g unsalted butter
300g button mushroom , trimmed
150g Jambugo ham , finely sliced, or any smoked bacon such as pancetta or lardons, freshly fried
2 tbsp chopped flat-leaf parsley

Steps:

  • A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
  • The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
  • Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
  • Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
  • Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
  • To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
  • For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium

RED WINE MARINADE FOR BEEF



Red Wine Marinade for Beef image

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

1/2 cup vegetable oil
1/3 cup red wine
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

  • In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
  • Place beef in plastic bag or shallow glass dish.
  • Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

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

RED WINE MARINADE



Red Wine Marinade image

This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Provided by Althea

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Yield 1

Number Of Ingredients 4

¾ cup red wine
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano

Steps:

  • In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g

RED WINE BEEF MARINADE



Red Wine Beef Marinade image

This is an absolutely delishious marinade i accidentally made up in a hurry. I only marinated my beef for 2 hours - but if I had given it overnight it would have been stupendous. The herbs are at your discretion - a little goes a long way.

Provided by SEvans

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

3/4 cup red wine
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1/3 cup lemon juice
3 garlic cloves, minced
1/2 cup vegetable oil
1 tablespoon cayenne
1 pinch dry chile
pepper
rosemary (optional)
thyme, optoinal

Steps:

  • combine All ingredients
  • put steak in a baggie or glass dish - turn meat occasionally to ensure even marinating.
  • pour marinade over - seal and refrigerate from 2 hours to overnight.
  • the longer you marinade the more absorbtion you get and the better the steak will taste.

RED WINE STEAK MARINADE



Red Wine Steak Marinade image

This easy marinade recipe makes the best, most flavorful steaks with a sublte hint of red wine!

Provided by Julie Evink

Categories     Main Course

Time 2h22m

Number Of Ingredients 8

1 c. red wine
1 Tbsp soy sauce
¼ c. olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 tsp minced garlic
1 tsp onion powder
1 ½ lb steaks ((I love Sirloin, Ribeye or New York Cut Steaks!))

Steps:

  • In a small bowl whisk all the ingredients except the steak.
  • Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
  • Marinate for at least 2 hours or overnight.
  • To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
  • To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
  • Let steaks rest 3 minutes before serving.

Nutrition Facts : Calories 545 kcal, Carbohydrate 3 g, Protein 35 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 104 mg, Sodium 925 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEST HAMBURGER MARINADE



Best Hamburger Marinade image

A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.

Provided by Dianna--In Fine Taste

Categories     Entrees

Time 13m

Number Of Ingredients 10

¼ cup Worcestershire sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 cloves fresh garlic, minced
1 tablespoon vegetable oil
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon liquid smoke (mesquite flavor)
1 pound ground beef

Steps:

  • Combine all ingredients except ground beef in a medium bowl. Mix together.
  • Add ground beef and use your hands to gently blend marinade into meat.
  • Be careful not to handle too much or meat will become tough.
  • Form ground beef into four equal sized (1/4 pound) round patties. Flatten patties so they're bigger than the buns.
  • Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)
  • Cover patties and let marinade in refrigerator for at least one hour.
  • Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

Nutrition Facts : Calories 382 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 543 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

BEEF BROCHETTES WITH RED-WINE MARINADE



Beef Brochettes With Red-Wine Marinade image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds lean beef, like filet mignon or sirloin
2 red onions, about 1/2 pound
2 large green peppers
8 cherry tomatoes
1 tablespoon lime juice
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
1/4 teaspoon hot pepper flakes
1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons olive oil
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
  • Peel and cut the onions into 24 1-inch cubes.
  • Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
  • In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
  • Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
  • If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
  • Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams

STEAK SHISH KABOBS IN RED WINE MARINADE



Steak Shish Kabobs in Red Wine Marinade image

Tenderize your beef shish kabobs with this fragrant red wine marinade with a hint of rosemary. Add your favorite vegetables and you're in for an easy and memorable meal!

Provided by Marjory Pilley

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 cup Red wine (we used Merlot)
3/4 cup olive oil
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
3-5 garlic cloves (pressed or minced)
1 Tablespoon fresh rosemary (chopped; 1 teaspoon dried)
2 pounds sirloin steak fillets (cut into 1 1/2 inch cubes)
2 green peppers (cut into 8 pieces)
1 white onion (quartered)
24 cherry tomatoes
8-10 skewers (soak wooden skewers in water for 30 minutes before using)

Steps:

  • Mix marinade ingredients together and pour into a large bag that seals or a flat container.
  • Add beef to bag and marinate for at least 2 hours and up to 24 hours.
  • Remove beef from marinade, discarding excess marinade.
  • Assemble shish kabobs by alternating meat cubes and vegetables on a skewer. 3 pieces of meat fit nicely on a 12 inch skewer.
  • Grill over medium heat for about 3 minutes on each side. Use an oven mitt to turn the skewers.

Nutrition Facts : Calories 357 kcal, Carbohydrate 7 g, Protein 34 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 92 mg, Sodium 484 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEEF RIB MARINADE



Beef Rib Marinade image

This marinade adds a lot of flavor to beef ribs. The acid from the lemon juice and vinegar will keep the meat tender as they are grilled or smoked.

Provided by Derrick Riches

Categories     Dinner     Sauce     Ingredient

Time 12h5m

Number Of Ingredients 9

1/4 cup lemon juice
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons honey
4 cloves garlic (crushed)
1 tablespoon sea salt
1 teaspoon ground black pepper
Optional: 1 teaspoon cayenne pepper
1 rack of beef ribs

Steps:

  • Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .

Nutrition Facts : Calories 216 kcal, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 819 mg, Sugar 7 g, Fat 17 g, ServingSize Makes 1 cup (serves 8), UnsaturatedFat 0 g

EASY RED WINE MARINADE FOR STEAKS



Easy Red Wine Marinade for Steaks image

Enjoy your favorite steaks with an easy red wine marinade. The recipe takes just a few minutes and features garlic, onion, and fresh rosemary.

Provided by Stacy Slinkard

Categories     Dinner     Entree     Ingredient

Time 4h5m

Yield 3

Number Of Ingredients 9

1 cup red wine
3/4 cup olive oil
5 garlic cloves (minced)
2 tablespoons onion (diced)
2 to 3 sprigs fresh rosemary
1 tablespoon lemon juice
1 teaspoon of sea salt
1 teaspoon pepper
2 to 3 (6-ounce) steaks

Steps:

  • Gather the ingredients.
  • Combine the red wine, olive oil, garlic cloves, onion, rosemary, lemon juice, salt, and pepper in a bowl and then pour the mix into a large plastic zip-top bag.
  • Add the steaks and seal the bag. Refrigerate for 4 to 6 hours, turning the bag several times to mix the marinade.
  • Prepare the steaks according to your preference and discard the rest of the marinade.

Nutrition Facts : Calories 1032 kcal, Carbohydrate 6 g, Cholesterol 165 mg, Fiber 1 g, Protein 45 g, SaturatedFat 20 g, Sodium 800 mg, Sugar 1 g, Fat 85 g, ServingSize 2 to 3 steaks (serves 3), UnsaturatedFat 0 g

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