Name: Make-It-Tender Marinade
Ingredients: 0.5 cup wine vinegar; 0.5 cup water; 0.25 cup vegetable oil; 0.5 cup minced onion; 2 clove garlic, minced; 0.5 tsp celery salt; 0.5 tsp pepper; 0.5 tsp crumbled thyme, oregano or basil

Soups And Sauces

8 ingredients

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Ingredients

½ cup wine vinegar
½ cup water
¼ cup vegetable oil
½ cup minced onion
2 clove garlic, minced
½ tsp celery salt
½ tsp pepper
½ tsp crumbled thyme, oregano or basil

Method

Combine all ingredients. Pour over the meat in a shallow dish. Cover and let stand in the refrigerator for at least 4 hours, turning the meat occasionally. Lift the meat from the marinade and broil or barbecue to the desired doneness. Baste with the marinade occasionally while cooking.

Notes

Rosauers recipe card SA-39 ("marinade less-tender-cuts up to 24 hours"). Makes 1 3/4 cups (marinade for 3 lbs. meat).

Original card

The recipe above was transcribed from this scan of Vera’s original card.