Redwinebeefmarinade Recipes

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RED WINE-MARINATED BEEF STEW



Red Wine-Marinated Beef Stew image

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Provided by PittsburghersLuv2eat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h50m

Yield 8

Number Of Ingredients 17

2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed
4 tablespoons cold water, or as needed

Steps:

  • Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
  • Remove beef from the wine and pat dry with paper towels. Reserve the wine.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
  • Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
  • Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

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 MARINATED FLANK STEAK



Red Wine Marinated Flank Steak image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds flank steak, rinsed and patted dry
1 (1.06-ounce) packet zesty herb marinade (recommended: McCormick)
1 1/2 cups red wine, preferably Merlot
1 teaspoon dried rosemary, chopped

Steps:

  • In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
  • Preheat grill to medium-high heat. Oil grate when ready to start cooking.
  • Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
  • Remove from grill and let rest for 5 minutes.
  • To serve, slice across the grain.

MARINATED TRI-TIP IN RED WINE AND HERBS



Marinated Tri-Tip in Red Wine and Herbs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 6 to 8 servings

Number Of Ingredients 16

One 3-pound beef tri-tip steak
1 cup thinly sliced shallots (from about 2 large shallots)
1/2 cup extra-virgin olive oil
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup roughly chopped fresh cilantro, plus leaves for garnish
1/4 cup roughly chopped fresh parsley, plus leaves for garnish
12 stems fresh thyme
6 cloves garlic, smashed
4 stems fresh oregano
One 750-ml bottle red wine, such as Malbec or Pinot Noir (about 3 1/4 cups)
Kosher salt and freshly grated black pepper
2 oranges
Extra-virgin olive oil, for drizzling
1 clove garlic
Flaky sea salt, for sprinkling

Steps:

  • For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
  • Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
  • Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
  • To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.

20-MINUTE BEEF IN RED WINE



20-minute beef in red wine image

A rich and warming one-pot casserole for one

Provided by Good Food team

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
200g sirloin or rump steak
1small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomato

Steps:

  • Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
  • Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.

Nutrition Facts : Calories 619 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.74 milligram of sodium

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 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.

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

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Wine     Beef     Herb     Vegetable     Braise     Dinner     Red Wine     Fall     Winter     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 19

2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
2 medium onions, halved lengthwise, then thinly sliced lengthwise (2 cups)
1 teaspoon finely chopped fresh thyme
1 Turkish bay leaf or 1/2 California
4 sprigs fresh flat-leaf parsley plus 1/4 cup chopped fresh parsley leaves
1 carrot, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
2 large garlic cloves, finely chopped
2 tablespoons all-purpose flour
6 oz thick-sliced bacon (preferably from slab bacon, rind removed if necessary; not smoked)
1 (10-oz) package pearl onions (2 1/2 cups)
1/4 cup water
Accompaniment: buttered egg noodles
Special Equipment
parchment paper

Steps:

  • Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
  • Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
  • Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
  • Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
  • Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
  • While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
  • Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
  • After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
  • Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

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From therecipes.info


RED WINE MARINADE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Whisk together wine, soy sauce, and minced garlic in a bowl; add black pepper to taste. Whisk in olive oil. Advertisement.
From myrecipes.com


RED WINE MARINADE FOR PORK TENDERLOIN - THE DINNER-MOM
2019-02-26 Add pork tenderloin and marinate for at least 2 hours and up to 24 hours, flipping bag several times. Preheat oven to 400 °F. Or cook on the grill over hot coals. Remove pork tenderloin from the bag and place it in a baking dish (or on the grill.) Spoon a little marinade from the bag over the top and discard the rest.
From dinner-mom.com


RED WINE STEAK MARINADE - GIMME SOME GRILLING
2020-06-18 Instructions. 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.
From gimmesomegrilling.com


TOP 49 MARINATED BEEF KABOB RECIPES
Marinated Beef Kabobs | RecipeTin Eats . 1 week ago recipetineats.com Show details . Recipe Instructions Cut the beef into 3.25cm / 1.3" wide cubes.Mix Marinade in a bowl. Add beef.Marinate for 1 - 24 hours, minimum 20 minutes.Cut capsicum and onion into 3.25cm / 1.3" wide squares.Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 …
From mcswe.tibet.org


RED WINE MARINADE RECIPE | RICH IN FLAVOUR - THEFOODXP
Read this recipe to know the procedure. For a red wine marinade, pour some red wine into a large bowl. Now, add lime juice, vegetable oil, black pepper, garlic powder, soy sauce, onion powder, and minced garlic to the bowl. Stir the mixture well. Your red wine marinade is ready. Watch the video provided below before you make the red wine marinade.
From thefoodxp.com


RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB …
2018-08-30 Place trimmed beef tenderloin in a resealable bag. Add wine, 1 tablespoon lemon juice, 1 1/2 tablespoons olive oil, garlic, oregano, thyme, 2 teaspoons dill and 1/2 teaspoon each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4 to 6 hours. When ready to cook, adjust oven rack to lower-middle ...
From seriouseats.com


RED WINE-MARINATED BEEF STEW RECIPE | MYRECIPES
This recipe has potential but needs some changes to plus it up and give it substance. It needs more herbs, definitely use a bold flavored red (zin, perhaps) and a starch to give it substance. It's a nice start but comes up a little short. Definitely adapt and add your own ingredients to fill in the gaps, but it's worth making again because it's a solid beginning for something really good ...
From myrecipes.com


5 BBQ BEEF STEAK MARINADES | BEEF STEAK MARINADE RECIPES
All you need to do is marinade your steak, grill to your preference, then slice up and serve by itself or with salad, in tacos, or with grilled vegetables. Ingredients: 3 tbsp fresh finely chopped coriander. 2tbsp oil. 2 tsp salt. 1 orange, juiced, throw out …
From campbellsmeat.com


STEAK MARINADE WITH MONTREAL STEAK SEASONING
2022-03-09 Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.
From lovesteakclub.com


RED WINE ROSEMARY GARLIC MARINATED SIRLOIN TIP ROAST
2020-05-02 Place meat back into the refrigerator, covered with plastic wrap, for at least 2 hours. Remove beef from refrigerator about an hour before you plan to put it into the oven. Place roast in the oven and roast at 450 degrees F for 15 minutes. Turn the heat down to 325 degrees and continue cooking for about another hour.
From creativecynchronicity.com


RED WINE GARLIC MARINADE | CANADIAN LIVING
2005-07-14 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.)
From canadianliving.com


RED WINE MARINADE RECIPE | EATINGWELL
Directions. Step 1. Combine wine, onion, orange zest, rosemary, jelly, salt and pepper in a medium bowl. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein. Advertisement.
From eatingwell.com


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