Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavor.
1/3 cup (75 ml)
Ingredients
3 tbsp (45 ml) red wine or red wine vinegar
3 tbsp (45 ml) vegetable oil
4 garlic cloves, smashed
1 tbsp (15 ml) Dijon mustard
2 bay leaves,crumbled
1/2 tsp (2 ml) salt
1/2 tsp (2 mL) pepper
Preparation
In large bowl or shallow dish, whisk red wine, vegetable oil, garlic, Dijon mustard, bay leaves, salt and pepper. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)