Red-Wine Marinade for Beef

Acid in the wine helps tenderize less-tender cuts of beef

1 (1-liter) bottle dry red wine (about 4 cups)
1/3 cup olive oil
2 tablespoons chopped shallots or green onions
1/4 cup chopped celery leaves
3 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon dried leaf thyme or dried leaf marjoram, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large bowl, whisk all ingredients together. Use immediately or pour into a container with a tight-fitting lid. Cover tightly; refrigerate up to 3 days. Makes about 5 cups.

Variation:
White-Wine Marinade for Chicken: Substitute dry white wine for red wine.
Marinate chicken no more than 24 hours.

From: Grilling & Barbecuing: Best-ever Recipes for Meats, Vegetables, Fruits, Breads & Desserts-Indoors or Out! by John Phillip Carroll and Charlotte Walker