Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.
I think you will find the results best if you leave the chicken in overnight. I sometimes add fennel seed to the basic marinade, rosemary spikes and a little garlic. Other times I use lots of ...
2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...
Make the marinade by placing all the ... Use your choice of steak; fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer.
A good marinade also helps promote browning. Lamb’s strong flavor can stand up to equally robust seasoning, and in this recipe that comes in the form of lemongrass, fish sauce and fresh lime juice.