Red Wine Marinade for Beef

“The marinade was delicious, but I made a reduction or steak sauce with one cup of the extra marinade using two table spoons of brown sugar about a table spoon of stone ground mustard and three table spoons of soy sauce. Compliments the very light taste with a tart zesty punch of flavor. Put all ingredients in a pan and simmer for about 15 minutes stirring frequently! Delicious.”

“the flavor was definitly commendable…even my sister in law loved this and she hates the falvor of red wine”

“I used this marinade on a london broil and marinated for about 7 hours.For me this did not have enough of a flavor.I even added more garlic because I like garlic.I may try this again on another cut of meat.”

“This was delicious! Husband wanted to find a marinade that did not require Worchestershire sauce. This was it! We marinaded for about 5 hours and the steaks grilled up perfectly and wonderfully tender and tasty! Thanks for sharing!”

“Used this this weekend on some venison steaks—wonderful!Marinated for about 5 hours.I think the key is the lemon juice red wine combo.I used fresh thyme and about 3 cloves of roasted garlic that I had in the frig.Really good marinade–thanks Susie!”

“Thanks for sharing your marinade Susie in Texas. I marinaded a roast for 2 days. It was so yummy and tender. I used roasted garlic and cayenne pepper instead of black pepper. “

“This was a great marinade and was so easy to put together. I was only able to marinate the meat for 2 hours, but I bet with the full 6 hours you’d have the perfect strength marinade. I did add one additional clove of garlic and a bit of season salt. Delicious!”