1/3 cup red-wine vinegar
1 tbsp Dijon mustard
1 tbsp reduced-sodium Worcestershire sauce
1 clove garlic, crushed
1 tbsp chopped fresh parsley
1/4 tsp ground black pepper
1 bay leaf, broken in half
In a small bowl, whisk together the
vinegar, mustard, Worcestershire sauce, garlic, parsley, and pepper.
Add the bay leaf. Pour the marinade over 1 lb beef, pork, or lamb in
a heavy-duty resealable plastic bag or glass or ceramic baking dish.
Seal or cover and refrigerate, turning occasionally. For meat that
is cut into small pieces, refrigerate for 1 hour before cooking. For
meat in one large piece, refrigerate for up to 3 hours before
cooking. After marinating is complete, remove and discard the bay
Citrus Herb Marinade for Meat: Omit the mustard and
Worcestershire sauce. Replace the vinegar with 3 tablespoons orange
juice and 3 tablespoons lemon juice. Add 1 tablespoon chopped fresh
rosemary, cilantro, tarragon, or thyme.
Tropical Spice Marinade for Meat: Omit the mustard,
Worcestershire sauce, parsley, and bay leaf. Replace the vinegar
with pineapple juice, apple cider, or apricot nectar. Add 1 teaspoon
ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground
ginger, and a pinch of allspice.
Makes 1/2 cup
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