Beef Marinade

In my 1989 American Heart Association cookbook, there's a table which contains the cholesterol levels for cooked meats.  It's really a great table, because it's rather hard to translate raw food into cooked.  But one thing I've learned is that lean beef isn't that much higher in cholesterol than chicken, turkey or pork.  So we have beef once a week, and it helps my dearly beloved to feel less like his life has been ruined.  (Really, this is a man who doesn't love food; one of his most frequent statements about food is that it is "just s*** waiting to happen.")  I found this recipe for marinade in one of my New York Times cookbooks by Craig Claiborne.  Look, friends!  No Salt!  Lots of Flavor!

DANIEL BOULUD'S MARINADE FOR BEEF

1/4 cup chopped shallots
1/4 cup red wine
2 tbsp red wine vinegar
1-1/2 tbsp olive oil
1 tbsp (3 cloves) minced garlic
1 tsp ground pepper
1 tbsp chopped rosemary
1/2 tsp sugar

Stir all of the ingredients together.  Marinate your beef in the mixture for at least 30 minutes before cooking.  Easy-peasy, just as I prefer it!

I doubled this recipe for my purposes. I used it on St. Patrick's Day for a brisket - not corned beef, because I dare not offer up that amount of salt - and everyone liked it.  Then I used again last Thursday (or was it Wednesday?) for London Broil, and it was superb.  My dearly beloved didn't even whine about his beef not having salt.  I saved a bit of the marinade before the cooking, and added it to beef broth to make gravy; it was terrific!

Hope you all had a wonderful weekend.  April starts tomorrow, and I'm hoping that the snow we had yesterday was the last of this season!