Summary

Ingredients

• 3 tablespoon vinegar (red wine vinegar)
• 150 ml red wine, dry (e.g. Burgundy or Dornfelder)
• 7 shallot (s), roughly chopped
• 1 clove (s) garlic, quartered
• 7 juniper berries
• 5 grains allspice
• 2 bay leaves
• 1 tablespoon black pepper, freshly ground
• 2 teaspoons iodized salt
• 1 tablespoon rosemary, rubbed
• 8 tablespoon olive oil, cold-pressed
• 2 carnation (s)
• 0.5 teaspoon ½ paprika, hot pink
• Choice meat

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Instructions

1. Apart from the vinegar and red wine, put all the other ingredients in a bowl and mix together.
2. Put about 1/4 of the marinade in a deep bowl. Now place the first three to four slices of grilled meat in the bowl and again pour about 1/4 of the marinade over the first layer of meat. Then layer the second layer of meat. Pour 1/4 of the marinade over it and spread the last slices of meat on top. Finally, distribute the rest of the marinade on the upper slices. Please note that each layer contains a piece of garlic. Cover and chill this bowl for at least 12 hours.
3. When the time has elapsed, turn the meat several times, sort out the garlic pieces and pour the red wine and red wine vinegar over the grilled meat. Store covered and cool for at least another 5 hours.
4. After this procedure the meat is ready for the grill and can be placed on the wire rack. Save the marinade and use it to brush the grilled food every now and then with a brush.