McCormick has discontinuted producing the McCormick Meat Marinade 25lbs as of January 2017.
To make Meat Marinade: Add 1 tablespoon water, 2 tablespoons vinegar, and 1/4 cup oil to 6-3/4 teaspoons McCormick Meat Marinade. With a fork, pierce the surface of less tender cuts of meat, such as pot roasts, steaks (round, flank, sirloin tip, or chuck), fresh brisket, or cubed lamb or beef. oat meat with marinade; let stand 15 minutes. Cook marinated meat by roasting, broiling, braising, stewing, or grilling.
Ingredients: Onion, Dextrose, Monosodium Glutamate (MSG), Salt, Mustard Flour, Garlic, Black Pepper, Hydrolyzed Cereal Solids, Spices, Paprika, Extractives of Lemon and Bromelain (a natural meat tenderizer from pineapple).
Net Weight: 25lbs 11.34kg
To make Meat Marinade with Red Wine: Prepare McCormick Meat Marinade as above substituting 1/4 cup red wine for water or, for a heartier flavor, 2 tablespoons soy sauce may be added to the prepared marinade. Any remaining marinade should not be stored for future use. When using McCormick Meat Marinade as a sauce at the table, bring to a boil before using.
McCormick Meat Marinade Contains a Tenderizer - Bromelain McCormick Meat Marinade contains bromelain, an enzyme used in meat tenderizers that breaks down tissue. The tenderizing action of bromelain stops only when heated and therefore, McCormick Meat Marinade must always be used prior to cooking. If bromelain is left on meat too long before cooking, meats will become mushy. Freezing will not completely stop the enzyme action and so adding Meat Marinade, freezing, then cooking is not recommended by McCormick & Company.
Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.