Portuguese Vinha D'alhos Marinade for Meat Recipe
Portuguese vinha d'alhos marinade for meat, this is great on pork, beef, chicken etc... Adjust the amount of ingredients to the amount of meat you are using.
Beef Recipes
27 reviews
181.7k views
Ingredients
1 1/2 cups (355 ml) red wine2 teaspoons (10 ml) chopped garlic1 tablespoon (15 ml) dried red pepper flakes or Portuguese crushed red pepper sauce3 bay leavesSalt to taste
Directions
- Place the meat of choice in a deep dish or glass bowl.
- Whisk the red wine, garlic, pepper flakes, bay leaves, and salt until combined and pour directly over the meat.
- Tightly seal the bowl with plastic film and refrigerate for several hours or overnight to ensure the acid and aromatics fully tenderize the protein.
Adapted from a Recipe by: Gilbert, portuguese-recipes.com
Nutritional Facts (Per Serving)
Calories
65 kcal
Fat
0.5 g
Carbs
4 g
Protein
1 g
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Comments (27)
Millie Silva deleonsrdis
I make this but my marinate is vinegar, garlic, bayleaves and touch of cinnamon. I use pork butt for the meat of choice
reply
1 Year ago, Saturday, December 21, 2024
Rich Borges
How long/how to cook the meat once the marinade is complete ?
1 Year ago, Saturday, December 21, 2024
Tuga Pops
It depends on the recipe you’re making, this is just the marinade.
1 Year ago, Saturday, December 21, 2024
Frederick Souza
I am pretty sure every family has a variation of the above--paprika (no paprika), tons of pepper (not much pepper), some chopped onion (no onion), red wine (red wine vinegar). The whole point here is that this is a great jumping off point for you to make your own variation. I would like to know though if this is used to create those slightly sour reddish potatoes often roasted with beef for Holy Ghost celebrations?
2 Years ago, Saturday, July 13, 2024
Tuga Pops
This marinade is great for roasted potatoes as well yes, but like you said yourself, every family uses a variation of spices for the potatoes itself.
2 Years ago, Saturday, July 13, 2024
Barbara G
Always have used red wine vinegar. (or red wine and vinegar in equal parts.) Esp for torresmos.
3 Years ago, Thursday, November 2, 2023
Nancy
My family is from Sao Michael and we always used paperika and wine vinegar
3 Years ago, Thursday, January 5, 2023
Tuga Pops
Hi Nancy, my parents were from São Miguel as well but always did this with wine.
3 Years ago, Thursday, January 5, 2023
JLJ
My Mother in law was born there used Vingegar, garlic, bay leaves and small red chilies. Marinated for thee days and then drain and fry.
4 Years ago, Wednesday, September 21, 2022
Lucilia
My mother (born 1931) and her mother, always used paprika (colorau), red wine, crushed pepper and lots of garlic when marinating pork steaks. The meat "bathed" in that sauce overnight. The smell was incredible, and the taste even more so! Next day, onto the barbecue. The best Bifanas you could sink your teeth into. My parents lived in a small town near Fatima. Perhaps the use of paprika is a regional thing?
4 Years ago, Tuesday, September 20, 2022
Lynette Nichols
My mother used cumin seed with vinegar and garlic. It’s it the same thing or is it called another name? She would marinate pork for a couple days, then cook.
4 Years ago, Monday, September 19, 2022
Clinton Fernandez
There are a lot of different recipes for the Vinya D'alhos marinades but it is somewhat the same. It all depends on your preference on taste but they are all delicious.
4 Years ago, Wednesday, November 23, 2022
Beverly
In Hawaii we use vinegar, garlic and chili peppers.
4 Years ago, Monday, September 19, 2022
Clinton Fernandez
Yes. I am from Hawaii and that's the way my mother did it and I do it also. I usually dilute the vinegar with water and add the spices (garlic, chili pepper) and I add allspice also to the marinade. It's delicious.
4 Years ago, Wednesday, November 23, 2022
Linda
My grandmother used, bite-size chunks of
pork, half each wine and vinegar to cover, lots of fresh garlic and red pepper. She'd marinate 24 hrs in refrig, drain off the vinegar/wine marinade in a colander, then bake in a roasting pan at 400 degrees until crisped on outside.
pork, half each wine and vinegar to cover, lots of fresh garlic and red pepper. She'd marinate 24 hrs in refrig, drain off the vinegar/wine marinade in a colander, then bake in a roasting pan at 400 degrees until crisped on outside.
4 Years ago, Monday, September 19, 2022
Linda
My grandmother did it this way as well. So do I.
4 Years ago, Wednesday, November 9, 2022
Leanora
Where is the paprika? My dad was an amazing cook and made his marinade without the wine just used cider vinegar and along with the garlic, crushed red pepper and tons of paprika. I enjoy all of the recipes here
4 Years ago, Monday, September 19, 2022
Tuga Pops
I think that was a your dad twist Leanora, I have never heard of paprika in vinha d'alhos, we should all do it to taste and use what we like, so more power to your dad.
4 Years ago, Monday, September 19, 2022
Grace
I always use paprika and tablespoon of olive oil. I also sometimes substitute wine for beer or half and half and some water for pork and chicken
1 Month ago, Saturday, April 11, 2026
Terri Cashman
Thank You Gilbert, I have been trying to find a recipe for Vinha D'alhos I am going to try it out this week, I'll be sure to leave my thoughts about it after I do. Thanks again!!!!
4 Years ago, Sunday, July 10, 2022
Lorraine Franco
What can I use in place of wine? Thank you.
4 Years ago, Friday, January 28, 2022
Grace
Beer, water, wine vinegar,
olive oil, paprika
Beer tenderizes better than wine
Wine cooks it so, more tough if left too long
Brandy, Whisky are also good tenderizers more just before the end of cooking/roasting meat
olive oil, paprika
Beer tenderizes better than wine
Wine cooks it so, more tough if left too long
Brandy, Whisky are also good tenderizers more just before the end of cooking/roasting meat
1 Month ago, Saturday, April 11, 2026
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