Italian Red Wine Beef Marinade

Prep Time 5

Total Time 5

Course Recipe Component

Cuisine Italian

Servings 3 pounds of meat

Mixing bowl Any medium-sized bowl will do. Glass or ceramic is ideal to avoid reacting with the acidity.
Whisk Helps emulsify the olive oil into the marinade for better consistency.
Measuring cups and spoons For accurate ingredient portions.
Storage container or zip-top bag To hold the meat and marinade together.

1 cup red wine choose a bold, dry red like Chianti, Cabernet Sauvignon, or Merlot
¼ cup extra virgin olive oil
3 cloves garlic minced
2 tablespoons balsamic vinegar – adds a nice tangy-sweet complexity
1 tablespoon Worcestershire sauce – brings in that umami hit
1 tablespoon Dijon mustard – for subtle sharpness and body
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes optional, if you like a little heat
Salt and freshly cracked black pepper to taste

In a mixing bowl, combine red wine, olive oil, balsamic vinegar, Worcestershire sauce, and Dijon mustard.

Stir in minced garlic, oregano, thyme, red pepper flakes (if using), and a good pinch of salt and pepper.

Whisk thoroughly until the oil and wine blend together into a smooth, well-mixed marinade.

You can use the marinade right away, or refrigerate it in an airtight container for up to 2 days before using.