By Edward Junior − On Sunday, August 13, 2017, 5 years ago in Beef Recipes
5 out of 5 with 162 ratings
comments: 15 - views: 126678

Portuguese Vinha D'alhos Marinade Recipe

Portuguese Vinha D'alhos Marinade Recipe
Portuguese marinade (vinha d'alhos) for pork or beef recipe. Please adjust the amount of ingredients by the amount of meat you are going to marinate. You will need enough to cover the meat.

Preparation time 15 min
Cooking Timen/a
Ready In 15 min
Level of DifficultyVery Easy
Servings4

Ingredients

1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 teaspoon of dried crushed red pepper or red pepper sauce3 bay leavesSalt (to taste)
1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 teaspoon of dried crushed red pepper or red pepper sauce3 bay leavesSalt (to taste)
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Directions

  1. Put the meat of choice in a dish or bowl.
  2. Mix all above ingredients and pour over the meat.
  3. Place it in the refrigerator for a few hours or overnight, make sure to seal the bowl with plastic film.

Recipe Credit: Gilbert, portuguese-recipes.com
Photo Credit: smokingmeatforums.com


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JLJ
JLJ
My Mother in law was born there used Vingegar, garlic, bay leaves and small red chilies. Marinated for thee days and then drain and fry.
2 months ago, Wednesday, September 21, 2022
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Lucilia
Lucilia
My mother (born 1931) and her mother, always used paprika (colorau), red wine, crushed pepper and lots of garlic when marinating pork steaks. The meat "bathed" in that sauce overnight. The smell was incredible, and the taste even more so! Next day, onto the barbecue. The best Bifanas you could sink your teeth into. My parents lived in a small town near Fatima. Perhaps the use of paprika is a regional thing?
2 months ago, Tuesday, September 20, 2022
reply (+2) (-0)
Lynette Nichols
Lynette Nichols
My mother used cumin seed with vinegar and garlic. It’s it the same thing or is it called another name? She would marinate pork for a couple days, then cook.
2 months ago, Monday, September 19, 2022
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Beverly
Beverly
In Hawaii we use vinegar, garlic and chili peppers.
2 months ago, Monday, September 19, 2022
reply (+3) (-0)
Linda
Linda
My grandmother used, bite-size chunks of pork, half each wine and vinegar to cover, lots of fresh garlic and red pepper. She'd marinate 24 hrs in refrig, drain off the vinegar/wine marinade in a colander, then bake in a roasting pan at 400 degrees until crisped on outside.
2 months ago, Monday, September 19, 2022
reply (+2) (-0)
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