This robust and aromatic marinade is a classic way to bring out the best in hearty meats like beef and lamb. The depth of a sturdy red wine combines with garlic, shallot, and fresh herbs to create a savory infusion that tenderizes while layering in rich, earthy flavor. It’s an easy, reliable go-to whether you’re preparing chops, roasts, or steaks for the grill, oven, or pan.
INGREDIENTS:
1 cup sturdy red wine
1 shallot minced
2 cloves garlic, peeled, de-germed, finely minced
5 sprigs thyme, leaves stripped and minced
1 sprig rosemary, leaves stripped and roughly chopped
1 teaspoon black peppercorns, cracked
METHOD:
In a small bowl, whisk together the wine, shallot, garlic, herbs, and cracked peppercorns until well combined.
Place the beef or lamb in a shallow glass dish or resealable plastic bag. Pour the marinade over the meat, making sure it is evenly coated.
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If using a container, choose one just large enough to hold both the meat and marinade for maximum coverage.
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If using a zip-style bag, remove as much air as possible to ensure the marinade surrounds the meat fully.
Seal or cover and refrigerate for at least 2 hours, ideally 6–12 hours. Turn the meat or flip the bag every hour or so to help the flavors penetrate evenly.
Remove the meat from the marinade, pat dry with paper towels, and proceed with grilling, roasting, or pan-searing. Discard used marinade.
YIELD: Enough marinade for about 4 servings (2–3 pounds of beef or lamb).
SOURCE: Chef Andrew Cohen
