Red Wine and Soy Soak

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

The initial recommendation for this combo came from the folks at the Edna Valley Vineyard, a favorite winery of ours on the California central coast. Their wine of choice in the marinade is their own Meritage, a tasty blend of Merlot, Cabernet, and Petit Verdot.

Red Wine and Soy Soak is a marinade that offers a harmonious blend of robust flavors, combining the rich notes of dry red wine with the umami essence of soy sauce. This marinade is a favorite among those who enjoy infusing their beef with a deep and complex taste profile.

The key components of this marinade include dry red wine, soy sauce, Dijon mustard, cracked black pepper, and minced garlic. These ingredients work together to create a balanced and savory infusion that adds depth and character to the meat.

The dry red wine provides a touch of acidity and a complex array of flavors, enhancing the overall taste of the beef. The soy sauce contributes a deep umami richness, while the Dijon mustard adds a hint of tanginess and depth. The cracked black pepper and minced garlic bring a delightful kick and aromatic appeal to the marinade.

Whisking the ingredients together forms a smooth mixture that can be used immediately or stored in the refrigerator for a day or two. The marinade can be poured over the beef, allowing it to marinate for a minimum of 30 minutes at room temperature or overnight in the refrigerator. This marination process allows the flavors to permeate the meat, resulting in a more flavorful and enjoyable eating experience.

Whether you’re grilling or smoking your beef, the Red Wine and Soy Soak offers a versatile option that elevates the taste of your dishes. Its combination of robust ingredients creates a marinade that is both simple to prepare and deeply satisfying in flavor.

MAKES: ABOUT 1¾ CUPS

INGREDIENTS:

• ¾ cup dry red wine
• ¾ cup soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons cracked black pepper
• 2 garlic cloves, minced

INSTRUCTIONS:

1. Whisk together all of the ingredients in a small bowl until well combined.
2. Use the marinade immediately or store it in a covered container in the refrigerator for a day or two.
3. Pour the marinade over the beef and allow it to marinate for as little as 30 minutes at room temperature or up to overnight, wrapped or covered in the refrigerator. The shorter time is sufficient for grilling, while the longer marination is beneficial for smoking.

VARIATIONS:

• Herb Infusion: Add fresh or dried herbs to the marinade for an extra layer of flavor. Rosemary, thyme, and oregano complement the rich flavors of the marinade.
• Citrus Twist: Incorporate citrus zest and juice for a zesty and refreshing marinade. Lemon, orange, or lime zest can add brightness to the mix.
• Spice it Up: If you enjoy heat, consider adding crushed red pepper flakes or hot sauce to give the marinade a spicy kick.
• Sweet Balance: For a touch of sweetness, add a tablespoon of honey or maple syrup to balance out the savory flavors.
• Sesame Elegance: Include a splash of toasted sesame oil to enhance the Asian-inspired elements of the marinade.
• Fresh Ginger: Grate or mince fresh ginger for a warm and aromatic twist that pairs well with the other ingredients.
• Onion Essence: Incorporate finely chopped green onions or shallots to infuse a mild onion flavor.
• Fresh Herbs: Instead of dried herbs, experiment with fresh herbs like parsley, basil, or cilantro for a vibrant and aromatic profile.
• Balsamic Twist: Replace some or all of the red wine with balsamic vinegar for a deeper, slightly sweeter flavor.
• Smoke Essence: If you’re using a smoker, consider using smoked soy sauce for an extra layer of smokiness.