Demonstration on how to prepare a red wine marinade to use when cooking braised meats and poultry dishes.
This marinade is most often use when making coq au vin or a boeuf bourguignon.
Ingredients to make a raw marinade based on 1kg of meat:
1 carrot (sliced)
1 onion ( sliced
1 shallot (sliced)
2 garlic cloves (bruised or crushed)
1 bouquet garni or dry thyme and one bay leaf
1 teaspoon of black peppercorns
1 teaspoon of juniper berries
1 litre of red wine (pinot noir)
50 ml of Cognac
The second type of marinade used is the instant marinades for the details on those please download the PDF file below
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