Cooked Marinade

Melt the butter in a saucepan and sauté the vegetables for a few minutes. Add the remaining ingredients with 750 ml of water and bring to the boil over high heat. After boiling, turn down the heat and simmer the liquid for 20 minutes, skimming off the foam as necessary.

If the meat is not to be served the same day, cool the marinade completely before using. Smaller pieces should only be marinated for 1-2 hours, larger ones for 1-3 days.

Ps: In my opinion, it can be just as less water!

Our tip: Use high quality red wine for a particularly fine taste!

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