Basic Meat Marinade

1/3 c red-wine vinegar
1 T Dijon mustard
1 T reduced-sodium
Worcestershire sauce
1 clove garlic, crushed
1 T chopped fresh parsley
1/4 t ground black pepper
1 bay leaf, broken in half
Makes 1/2 cup
In a small bowl, whisk together the vinegar, mustard, Worcestershire
sauce, garlic, parsley, and pepper. Add the bay leaf.
Pour the marinade over 1 lb beef, pork, or lamb in a heavy-duty
resealable plastic bag or glass or ceramic baking dish. Seal or cover
and refrigerate, turning occasionally. For meat that is cut into small
pieces, refrigerate for 1 hour before cooking. For meat in one large
piece, refrigerate for up to 3 hours before cooking. After marinating is
complete, remove and discard the bay leaf.

Variations:

Citrus Herb Marinade for Meat:
Omit the mustard and
Worcestershire sauce. Replace the vinegar with 3 tablespoons
orange juice and 3 tablespoons lemon juice. Add 1 tablespoon
chopped fresh rosemary, cilantro, tarragon, or thyme.

Tropical Spice Marinade for Meat:
Omit the mustard, Worcestershire
sauce, parsley, and bay leaf. Replace the vinegar with pineapple
juice, apple cider, or apricot nectar. Add 1 teaspoon ground cumin,
1/2 teaspoon ground coriander, 1/4 teaspoon ground ginger, and a
pinch of allspice.