Remove the meat from the marinade, keeping the marinade for later. Pat the meat dry with kitchen paper. Heat the oil in a large saucepan, add the meat and seal well all over. Remove and set aside.

Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.

Melt-in-your-mouth and perfectly proportioned, beef cheeks really are a cut above. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller.

Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade ... even Adolph’s Meat Tenderizer.

Usually the tougher the meat, the longer the marinade. Marinades take anywhere from 1 hour to overnight, it just depends on the recipe. You can use the marinade as a basting sauce, but you should ...

Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a fan of this column. He was responding to a teriyaki marinade ... even Adolph’s Meat Tenderizer.

In this Beef Marinade recipe, we are using Bavette Steak and grilling it hot and fast. This post is sponsored by Beef It’s ...

About Khatta Meat Recipe: Khatta mutton curry is a staple of Dogri community, in Jammu. As the name suggests, Khatta refers to the distinct sour taste that this meat curry boasts of, particularly due ...

Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...