Basil Brad's Marinade of Love

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups red wine
• 1/4 cup Worcestershire sauce
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons double-concentrated Italian tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
• 1 tablespoon packed brown sugar
• 1 tablespoon fine sea salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 tablespoon chopped horseradish
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 tablespoon minced fresh dill
• 3 green onions, minced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely mince the garlic, ginger root, green onions and dill, and chop the horseradish, oregano, basil and chives if they are not already in that form.

2. In a large bowl, whisk together the red wine, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, balsamic vinegar and orange liqueur until smooth.

3. Whisk in the brown sugar, sea salt, black pepper and ground cumin until the sugar dissolves.

4. Stir in the minced garlic, ginger, horseradish and green onions until evenly mixed.

5. Fold in the oregano, basil, chives and dill.

6. Transfer the marinade to a covered jar or container and refrigerate for at least 1 hour so the flavors blend.

7. To marinate, pour the marinade over raw meat or poultry in a covered dish kept in the refrigerator for up to 24 hours. Discard any marinade that touched raw meat unless it is boiled for at least 1 minute before serving.

8. Cook the marinated food until it reaches a safe internal temperature: poultry 165°F (74°C), ground meat 160°F (71°C), whole pork, beef or lamb at least 145°F (63°C) followed by a 3-minute rest, and fish 145°F (63°C) or until opaque and flaking.