Basic Meat Marinade

1/3 C red-wine vinegar
1 T Dijon mustard
1 T reduced-sodium
Worcestershire sauce
1 clove garlic, crushed
1 T chopped fresh parsley
1/4 t ground black pepper
1 bay leaf, broken in half



In a small bowl, whisk together the vinegar, mustard, Worcestershire sauce, garlic, parsley, and pepper. Add the bay leaf. Pour the marinade over 1 lb beef, pork, or lamb in a heavy-duty resealable plastic bag or glass or ceramic baking dish. Seal or cover and refrigerate, turning occasionally. For meat that is cut into small pieces, refrigerate for 1 hour before cooking. For meat in one large piece, refrigerate for up to 3 hours before cooking. After marinating is complete, remove and discard the bay leaf.

Variations
Citrus Herb Marinade for Meat: Omit the mustard and Worcestershire sauce. Replace the vinegar with 3 tablespoons orange juice and 3 tablespoons lemon juice. Add 1 tablespoon chopped fresh rosemary, cilantro, tarragon, or thyme. Tropical Spice Marinade for Meat: Omit the mustard, Worcestershire
sauce, parsley, and bay leaf. Replace the vinegar with pineapple juice, apple cider, or apricot nectar. Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground ginger, and a
pinch of allspice. Makes 1/2 cup