I grew up with this recipe, but the measurements are by taste, just like my great-grandmothers from the azores.

VINEGADOISE

3 cups red wine
2 cups red wine vinegar
1 cup water
1 box pickling spice (vava crushed these in a new cloth diaper) crushed (not to a powder)
4 large cloves garlic, minced
a shake or two crushed red pepper (to taste)
lots of salt (start with 1/8 of cup), taste while adding
2 tablespoons black pepper

Add all ingredients in glass, plastic, or crockery container. Let stand at room temperature for 1 hour. Stir and taste, for seasoning.

Add beef cubed in 2-inch squares, or pork or chicken. We refrigerate this for 24 hours. (Keep turning the marinade from bottom to top during the process, bringing spices to top)

Cook over a hot fire. Remember this meat is now almost pickled, but you will want to cook pork and chicken longer than beef.

ENJOY!! Let me know if this is the recipe you were looking for