Rebecca Lundberg's Meat Marinade
NOTES:
1. Make enough marinade to cover the meat when tossed, but not be completely immersed.
2. Cut meat into sizeable pieces for a kabob and then marinade about two hours before cooking. You could toss the meat a few times if it is longer.
3. Below are approximate proportions, multiply or divide as needed based on how much meat.
PREPARATION, 2-3 hrs before grilling:
1/4 cup Balsamic vinegar
4 dashes (2-3 tsp?) Worcestershire sauce
Freshly ground black pepper
(Optional) A splash of red wine if I have it (1-2Tbs?)
A little (1 Tbls?) olive oil
Clove or two of minced garlic if you like (I did not use garlic the time you were over, but often do)
That is what happens when you dont use a recipe, no rules either. :-)
1. Make enough marinade to cover the meat when tossed, but not be completely immersed.
2. Cut meat into sizeable pieces for a kabob and then marinade about two hours before cooking. You could toss the meat a few times if it is longer.
3. Below are approximate proportions, multiply or divide as needed based on how much meat.
PREPARATION, 2-3 hrs before grilling:
1/4 cup Balsamic vinegar
4 dashes (2-3 tsp?) Worcestershire sauce
Freshly ground black pepper
(Optional) A splash of red wine if I have it (1-2Tbs?)
A little (1 Tbls?) olive oil
Clove or two of minced garlic if you like (I did not use garlic the time you were over, but often do)
That is what happens when you dont use a recipe, no rules either. :-)
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