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Chapter:Condiments: Marinade Recipes
Section:With Alcohol and Oil
Recipe:Red-Wine Marinade for Beef
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Red-Wine Marinade for Beef
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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
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