Posted on in Beef Recipes

Portuguese Vinha D'alhos Marinade for Meat Recipe

Portuguese vinha d'alhos marinade for meat, this is great on pork, beef, chicken etc... Adjust the amount of ingredients to the amount of meat you are using.
5 out of 5 with 177 ratings
Views: 177974
Portuguese Vinha D'alhos Marinade for Meat Recipe

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

Nutrition Facts (Per Serving)

Calories47
Fat0g
Carbs3g
Protein0g

Ingredients

1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 tablespoon of dried red pepper flakes or Portuguese crushed red pepper sauce3 bay leavesSalt (to taste)
1 and 1/2 cups of red wine2 teaspoons of chopped garlic1 tablespoon of dried red pepper flakes or Portuguese crushed red pepper sauce3 bay leavesSalt (to taste)
Get Portuguese ingredients

Preparation

  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


Recommended Recipes
Tasty Portuguese Beef and Onions Recipe
Tasty Portuguese Beef and Onions Recipe

Tasty Portuguese beef and onions (Carne com Cebola), this is great served over pasta, rice or with mashed potatoes.

Level of DifficultyEasy
Servings4
Yum Portuguese Marinated Beef Skewers Recipe
Yum Portuguese Marinated Beef Skewers Recipe

This recipe for yum Portuguese marinated beef skewers (espetadas de carne), is amazingly simple to make and is delicious.

Level of DifficultyEasy
Servings8
Portuguese Carne Assada (Roast Beef) Recipe
Portuguese Carne Assada (Roast Beef) Recipe

Bold, juicy, and packed with rustic flavor, this Portuguese carne assada (roast beef) recipe, brings tradition and comfort to every bite.

Level of DifficultyEasy
Servings5

Comments
Robin (Barboza) Mirollo
Robin (Barboza) Mirollo
My grandmother and dad used vinegar, small can of tomato sauce plus water, olive oil, garlic, sliced onions, bay leaf, crushed wet pepper, Portuguese allspice, pinch of cinnamon, and roasted potatoes alongside with meat until the potatoes were reddish gold and crispy.
2 Months ago, Thursday, May 8, 2025
reply
Port
That does sound great, thank you for sharing with us.
2 Months ago, Thursday, May 8, 2025
Millie Silva deleonsrdis
Millie Silva deleonsrdis
I make this but my marinate is vinegar, garlic, bayleaves and touch of cinnamon. I use pork butt for the meat of choice
7 Months ago, Saturday, December 21, 2024
reply
Rich Borges
Rich Borges
How long/how to cook the meat once the marinade is complete ?
7 Months ago, Saturday, December 21, 2024
reply
Port
It depends on the recipe you’re making, this is just the marinade.
7 Months ago, Saturday, December 21, 2024
Frederick Souza
Frederick Souza
I am pretty sure every family has a variation of the above--paprika (no paprika), tons of pepper (not much pepper), some chopped onion (no onion), red wine (red wine vinegar). The whole point here is that this is a great jumping off point for you to make your own variation. I would like to know though if this is used to create those slightly sour reddish potatoes often roasted with beef for Holy Ghost celebrations?
1 Year ago, Saturday, July 13, 2024
reply
captcha