Barbecue marinade à la Jerchen

Ingredients for 1 servings:

• 3 tbsp vinegar (red wine vinegar)
• 150 ml red wine, dry (e.g. Burgundy or Dornfelder)
• 7 shallots, roughly chopped
• 1 garlic clove(s), quartered
• 7 juniper berries
• 5 grains of allspice
• 2 bay leaves
• 1 tbsp black pepper, freshly ground
• 2 tsp iodized salt
• 1 tbsp rosemary, shredded
• 8 tbsp olive oil, cold pressed
• 2 carnations
• ½ tsp paprika powder, hot
• Meat of your choice

Instructions

Working time approx. 15 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 15 minutes

especially for beef – but also suitable for lamb and game

Combine all the other ingredients, except the vinegar and red wine, in a bowl and mix together. Pour about 1/4 of the marinade into a deep bowl. Now place the first three to four slices of grilled meat in the bowl and again pour about 1/4 of the marinade over the first layer of meat. Then layer the second layer of meat. Pour another 1/4 of the marinade over the top and spread the last slices of meat on top. Finally, spread the remaining marinade over the top slices. Please note that each layer contains a piece of garlic. Cover this bowl and refrigerate for at least 12 hours. After this time, turn the meat several times, discard the garlic pieces, and pour the red wine and red wine vinegar over the grilled meat. Keep it covered and refrigerate for at least another 5 hours. After this process, the meat is “ready” to grill and can be placed on the grill. Save the marinade and brush it over the food occasionally.