Vinha Dahlos (meat marinade)

This recipe is an old Portuguese recipe handed down from my dad's family. It's very versatile and can be used on red or white meat with only a modification of the type of wine you're using. The trick is in the time - you really have to let it sit for a couple days to get to it's best.

1 1/2 cups vinegar
1 cup wine - red for red meat, white for white meat
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. cumin
1/4 tsp. thyme
1/8 tsp. sage
1 tbsp. coriander seeds, cracked
2 tsp. salt
2 bay leaves
2 tbsp. olive oil
6 cloves garlic, chopped
1-2 tsp. red pepper flakes, to taste

Combine all ingredients and use a marinade for whatever meat you like. My aunt uses this on thinly sliced beef for sandwiches and it's phenomenal. Marinate at least over night, over two or three nights if you can wait that long.