Recipe: Vinha D'Alhos (Portuguese meat marinade)

Hi Paul,

What you're talking about is spelled Vinha D'Alhos (not that I remember the exact spelling -- I had to look it up!). It's basically a spiced vinegar.

Here's one recipe:

Vinha D'Alhos (Portuguese meat marinade)
Makes 2-1/2 cups

1 cup wine vinegar
1 cup water
1/2 cup dry white wine
6 cloves garlic
6 bay leaves
6 whole cloves
3 dried red chile peppers
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients in a large non-reactive bowl or plastic zipperlock bag. Add meat (this is enough for a roast), cover or seal. Marinate, refrigerated, turning meat occasionally, at least 8 hours and up to 2 days.

You can then cook the meat by either of two methods: Either transfer the meat with its marinade to a pot and simmer, stirring occasionally, until the meat is tender and most of the liquid has cooked away. Or drain and discard the marinade and roast or saute the meat until it is browned and cooked.

Susan, Hawaii