PLUM CREEK CELLAR MARINADE Doug Phillips

(enough to marinate about 4# of beef steaks, preferably 2" thick tenderloin, sauce will keep for 3 weeks in the refer)

3/4 cup apple cider vinegar
1/3 cup firmly packed brown sugar
1/3 cup dry red wine such as a Cabernet or Merlot

1/3 cup catsup
1/4 cup minced onion
1 ½ TBSP. cornstarch
2 TSP. minced fresh rosemary or 1 TSP. dried
1 ½ TBSP. hot sauce (Tabasco or Crystal work best)
½ TSP. salt
½ TSP. fresh ground pepper

Stir over high heat in a 2 - 3 quart pan until mixture comes to a boil. Stir while boiling for about 2 minutes. Let cool.

Marinate thick steaks for 1 hour to one day in big ziplock bag(s). Grill steaks to desired doneness turning often as the marinade has sugar in it and will char. Baste about every two or three minutes.

If you want to use the marinade as a sauce for the steaks, bring the remaining marinade to a boil before putting on steaks to cook what ever raw meat juices may be left in the marinade after the meat is removed.