At Winexpert Burlington we know that there's more to wine than drinking it. Of course, that's the biggest part of wine ~ enjoying a beautiful glass of tasty, quality wine! But there's so much more you can do with it, that suddenly cooking alongside enjoying a tasty wine you've made yourself is just the beginning!

 

Marinades are an art form, and they can transform any piece of beef, lamb, pork or chicken, into a delicacy that you and your guests can enjoy. 

 

In order to make the best marinade for beef, there are 4 things to take into consideration: Acid, Fat, Spices, and Herbs. These four ingredients will make the best component for tenderizing meat while giving it flavour prior to cooking. Let's take a closer look at each:

 

ACID: This is where your Winexpert Burlington wine comes in! Acidic ingredients tenderize the meat, and they can include vinegar, lemon or lime, and your wine. 

 

FAT: The type of fat you choose will depend on how you'll be cooking or searing your protein later, as each type of fat (or oil) has a different smoke point, and flavour as well. You can choose the delicate flavour of Grapeseed oil, which can withstand high temperatures, Olive oil for that slight Italian flavour, or even marinade with sesame oil for that Asian flare. Other great fats include peanut oil, coconut oil, and even butter. 

 

SPICES: Spices can add that extra bit of 'zing' to your marinade. Salt and pepper ~ always, and then you can also add spices such as vanilla, or even cinnamon. 

 

HERBS: Adding these, alongside other aromatics, will definitely give you that edge! Experiment with adding a few sprigs of Rosemary and Thyme to your marinade, and also aromatics such as a few shaved slices of orange or lemon peel. Cilantro and parsley are commonly used herbs in marinades. 

 

 

HOW MUCH OF EACH?

The typical combination is as follows:

- 1 Cup of wine (your acid)

- 1/2 Cup of oil (your fat)

- 2 Tablespoons of salt & pepper (basic spice)

- 1 Tablespoon of extra spice (like vanilla, or paprika)

- 1 or 2 srigs of herbs

 

Of course, this is just a base, so feel free to play around with the marinade, keeping in mind that your protein should be COVERED in the marinade, and allowed to sit for at least 2 hours, 6 preferred for thicker cuts of meat, and they can be left covered in a plastic wrap on the counter, to allow meat to reach room temperature (not recommended for poultry or even pork). 

 

NOTE: More robust cuts of meats are best if allowed to marinade overnight. These include Brisket, Flank or Roasts, and whole racks of Lamb. 

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SAFETY FIRST!

Some tips to consider:

- Do not keep or reuse marinade for another meal. Discard after marinading.

- If you want to use your marinade as a sauce with your protein, be sure to bring it to a full boil and cook through in a separate pan, adding a bit of diluted cornstarch to thicken. Pour over meat.