Venezuelan Beef Roast Marinade
"This is the best! From a novel by Marisol, from the main character's family recipes. Sure tastes authentic. Probably could be used for other things too..."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄2 cup white wine
- 1⁄4 cup olive oil, unfiltered, sweet, and aromatic
- 1⁄4 lemon, juice of, fresh
- 1⁄4 lime, juice of
- 1 teaspoon sea salt
- 1 teaspoon dry oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
directions
- Mix all of these ingredients.
- Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
- Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
- Roast meat dry at about 300°F.
- Or grill and baste.
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Reviews
-
Wonderful flavor, but a could be a bit stronger for my taste. Will be making it again! -
I used this marinade on boneless beef ribs. They marinated in the refrigerator all day than DH grilled and basted them with some marinade I put aside. So very good, a great dinner for the 4th of July weekend. Next time I will use this on a small roast. Thank you christena!
RECIPE SUBMITTED BY
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