Chef Laurent Tourondel recommends marinating beef in red wine for 4 to 24 hours to allow the wine to enhance flavor and tenderize the meat.
Marinating beef for too long can lead to mushy meat; the USDA advises against marinating for more than two days.
The acidic properties of red wine help to soften tough fibers in beef, making it more tender while enriching its flavor profile.
Though premium cuts may not need marinating, thicker and tougher cuts significantly benefit from a red wine marinade to enhance umami flavor.
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