Venezuelan Beef Roast Marinade

Ingredients: 1/2 cup white wine 1/4 cup olive oil, unflitered, sweet, and aromatic 1/4 fresh lemon, juice of or lime, juice of 1 teaspoon sea salt 1 teaspoon dry oregano 1/2 teaspoon crushed red pepper flakes 3 garlic clove, minced

Cooking Instructions: Mix all of these ingredients. Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible. Refridgerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate. Roast meat dry at about 300 or grill and baste.

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