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Basic Beef Marinade

This tasty beef marinade is sure to add some extra spice to your favourite beef dish... and it's so easy to make!


50 mL (¼ cup) balsamic or red wine vinegar
125 mL (½ cup) Rossignol Pinot Cabernet wine
25 mL (2 tbsp) soya sauce
15 mL (1 tbsp) Worcestershire sauce
5 mL (1 tsp) sugar
125 mL (½ cup) canola or olive oil
2 cloves garlic, sliced
coarsely ground black pepper, to taste
25 mL (2 tbsp) fresh parsley, chopped
25 mL (2 tbsp) fresh rosemary, tarragon and thyme, chopped

Combine the vinegar, Rossignol red wine, soya sauce, Worcestershire sauce and sugar in a glass or plastic mixing bowl. Whisk in the oil a little at a time. Add the pepper, parsley and other herbs. Marinate beef in the refrigerator at least overnight but no longer than two days, or the marinade will overpower the meat.

Makes 500 mL (2 cups).

Chef Hans Anderegg for Prince Edward Island Association of Exhibitions

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