Beef Bourguignon Marinade
Number of Servings:
6INGREDIENTS
3
bay leaves
12
black peppercorns
750
mg
bottle red Burgundy
2
carrots, sliced
1
head garlic, halved horizontally
4
lb (1800 g)
lean beef chuck or round, cut into 2-inch cubes
1
onion, cut into ½-inch slices
3
sprigs fresh thyme
DIRECTIONS
- To marinate, combine all the ingredients including the meat.
- Cover with plastic wrap and refrigerate for 12 hours, tossing the meat occasionally.
- Strain the beef and the vegetables from the marinade, reserving the liquid.
- Separate the meat from the vegetables.
- Pat dry beef and discard vegetables.
