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Makes about 2 ½ cups

1 cup brewed espresso or very strong black coffee
1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, grated
½ cup extra-virgin olive oil
2 teaspoons coarsely ground pepper
1 teaspoon cinnamon chips or a cinnamon stick broken into pieces

In a medium nonreactive bowl, whisk together the coffee, wine, mustard, sugar, Worcestershire sauce, garlic, oil, pepper, and cinnamon until well blended. The marinade will keep tightly covered, in the refrigerator for up to 2 days.

Recipe courtesy "Soaked, Slathered, and Seasoned," written by Elizabeth Karmel, published by John Wiley & Sons, 2009.