Oil and Vinegar Marinade

Ingredients

• ½ cup vegetable oil
• ½ cup red wine vinegar
• 2 clove garlic, minced
• 1 Tbsp chopped fresh parsley
• 1 tsp coarsely ground black pepper
• 1 tsp thyme
• ½ tsp fresh ground pepper
• 1 Tbsp optional seasoned tenderizer
• 2 lb 2 to 3 lbs beef or lamb

Method

1. Combine all ingredients except the meat in a small bowl; mix thoroughly. Place the meat in a shallow non-metal container or plastic bag. Pour the marinade over the meat, making certain the meat is totally immersed.
2. Turning once, marinate one hour only if using powdered tenderizer. Cook the meat as desired.

Notes

Clipping. Yield: about 1 cup.

Original card

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

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