Raw Garlic and Red Wine Sauce

Name: Raw Garlic and Red Wine Sauce
Ingredients: 1 small beetroot; 1 small onion; 1 stalk of parsley; 4 coriander seeds; 4 whole black peppercorns; 1/4 cup olive oil; 1 1/2 cups red wine; 1/4 cup red wine vinegar; Salt to taste

1
1 small beetroot
2
1 small onion
3
1 stalk of parsley
4
4 coriander seeds
5
4 whole black peppercorns
6
1/4 cup olive oil
7
1 1/2 cups red wine
8
1/4 cup red wine vinegar
9
Salt to taste

Ingredients

1
1 small beetroot
2
1 small onion
3
1 stalk of parsley
4
4 coriander seeds
5
4 whole black peppercorns
6
1/4 cup olive oil
7
1 1/2 cups red wine
8
1/4 cup red wine vinegar
9
Salt to taste

Directions

1
Thinly slice the beetroot, onion, and parsley and place them in a refrigerator or a large ceramic dish
2
Prepare the bouquet garni: Gently crush the coriander seeds and black peppercorns
3
Place them on a piece of fine cloth, like cheesecloth
4
Tie with kitchen twine, forming a little bundle
5
Add to the refrigerator along with the rest of the ingredients
6
Mix well
7
Combine the meat with the raw garlic and red wine sauce, cover, and refrigerate for at least two days
8
Turn the meat occasionally
9
Cook or roast the meat as desired, along with the raw garlic and red wine sauce
10
Season with salt at the end of cooking
11
Note: This raw garlic and red wine sauce is ideal for 1.5 kg of chicken, veal, or fish
12
For fish, use white wine and white wine vinegar
13
Let it marinate in the refrigerator for at least two hours.