1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red sine vinegar
juice of 1 lemon or 4 Tbsp of lemon juice
1-2 Tbsp. of Worcestershire sauce
1-2 Tbsp. of fresh parsley, finely chopped. Or 1Tbsp. of dry
2 Tbsp. spicy brown mustard
Pepper to taste
4 cloves of garlic, minced
The night before or the early morning of, put all the ingredients in a ziplock bag(I double bag to be safe) and shake well. Keep this in the refrigerator for 4-24 hours. When you're ready, dump the bag into a crock pot on low and cook for 6 hours.
No comments:
Post a Comment