Venezuelan Beef Roast Marinade

Ingredients

• 1/2 cup white wine
• 1/4 cup olive oil, unflitered, sweet, and aromatic
• 1/4 fresh lemon, juice of or lime, juice of
• 1 teaspoon sea salt
• 1 teaspoon dry oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced

Directions

1. 1

   Mix all of these ingredients.

2. 2

   Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.

3. 3

   Refridgerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.

4. 4

   Roast meat dry at about 300,.

5. 5

   Or grill and baste.