Venezuelan Beef Roast Marinade - cooking recipe

Ingredients

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

Preparation

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.
Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
Roast meat dry at about 300\u00b0F.
Or grill and baste.