A simple all-purpose marinade for beef and lamb.
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
In a small bowl, whisk all ingredients together.
For best results, put marinade and meat in a container that is just large enough to hold both so you get maximum coverage, or use a zip style plastic bag. Remove as much air as possible, and turn the bag every hour or so.
YIELD: Enough for 4 servings
SOURCE: Chef Andrew Cohen