Red Wine Marinade (Marinade à Cru)
ID: 9a20f270...
A classic French raw wine marinade used to prepare braised meats and poultry for dishes like Coq au Vin or Boeuf Bourguignon. It beautifully tenderizes the meat while infusing it with deep aromatic flavors of red wine, Cognac, herbs, and spices.
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🍳 調理の流れ
Make a bed of half the sliced vegetables and herbs in a bowl. → Place the raw meat pieces on top of the vegetables. → Cover the meat with the rest of the vegetables and spices. → Pour in the red wine, cognac, and oil. → Cover and marinate in the fridge for 12 hours or overnight.
調理手順
簡単な手順
Make a bed of half the sliced vegetables and herbs in a bowl. → Place the raw meat pieces on top of the vegetables. → Cover the meat with the rest of the vegetables and spices. → Pour in the red wine, cognac, and oil. → Cover and marinate in the fridge for 12 hours or overnight.
イントロ
A classic French raw wine marinade used to prepare braised meats and poultry for dishes like Coq au Vin or Boeuf Bourguignon. It beautifully tenderizes the meat while infusing it with deep aromatic flavors of red wine, Cognac, herbs, and spices.
ステップ 1
Place the Bouquet Garni at the bottom of a large mixing bowl. Add half of the sliced carrots, onions, shallots, garlic, peppercorns, and juniper berries to create an aromatic bed.
ステップ 2
Layer the raw chicken or meat pieces directly on top of the vegetable bed.
ステップ 3
Cover the meat completely with the remaining half of the sliced vegetables and spices in a sandwich-like manner.
ステップ 4
Pour in the bottle of red wine, add a dash of Cognac, and drizzle a layer of peanut oil over the top to cover the liquid.
ステップ 5
Cover the bowl tightly with plastic wrap, a plate, or a lid, and place it in the refrigerator to marinate for at least 12 hours, preferably overnight.
材料リスト
重要なメモ
You can replace the fresh Bouquet Garni with dry herbs, specifically using a dry bay leaf and dry thyme, which are the two main flavors that come out of it.
Pinot Noir or a Burgundy-style red wine is highly recommended for traditional French dishes like Coq au Vin and Boeuf Bourguignon.
Adding a thin layer of oil on top of the marinade helps seal it from air, preserving the color and freshness of the ingredients during the long marinating process.
Always marinate meat in the refrigerator to prevent bacteria growth.
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