afoona
Meat

Vinegar and Wine Marinade

A whole cut of meat cured in the fridge for a day or two in vinegar and wine with garlic, onion, herbs and spices, then patted dry and seared before cooking. Here based on the recipe itself.

⏱ 36 hr 2 min
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Place the cut of meat in a deep container.
    Storage container
  2. 2
    In a bowl, mix the vinegar.
    Bowl
  3. 3
    Pour the marinade over the cut of meat and cover. Refrigerate for 24–48 hours, turning twice.
    Refrigerator
  4. 4
    Take the cut of meat out of the marinade and pat dry.
13calories
0 gprotein
0 gcarbs
0 gfat
● protein 0%● carbs 100%● fat 0%

Per serving (60 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Bowl · Also works: Pot (None)
  • Storage container · Also works: Jar (None) · Zip-top bag (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Wine · garlic · onion · Thyme · Rosemary · Bay leaves · Black peppercorns · salt
  • What is being marinated: the cut of meat
  • Marinating time: 24–48 hours

🔗 Used in

Seared meat stew (goulash)

📚 Recipes built on Vinegar and Wine Marinade

Homemade Cured Beef with Herbs

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