Marinade for veal
Description
This simple veal marinade recipe is one I usually use for preparing shashlik, but I think meat marinated this way can also be baked or pan-fried. The base of this marinade is red wine, so you should choose it carefully—using cheap, low-quality wine might spoil the meat's flavor. In this recipe, we also use dried thyme and rosemary, which pair perfectly with meat and give it a special aroma. Otherwise, our marinade is quite simple, and within just a couple of hours it makes veal incredibly tasty, tender, and juicy. 1) First, thoroughly wash the veal and dry it with paper towels. It's important that the meat is dry before marinating. 2) Next, cut the veal into small cubes (4x4 cm) if you're making shashlik. If you plan to bake the veal in the oven, cut it into larger portion-sized pieces. 3) Peel the onion and slice it into fairly thick half-rings. Peel the garlic and slice it into thin pieces. 4) In a small bowl, mix the wine, olive oil, onion, garlic, and dried herbs. Add Adyghe salt to taste. 5) Pour the prepared marinade over the meat, gently mix everything, and let the veal marinate in the refrigerator for 3–4 hours. After that, you can thread the meat onto skewers and grill it, or bake it in the oven. Serve the sauce with meat, fish, or use it as a salad dressing.