A cooked marinade, excellent for red meats.
Combine in a medium saucepan over low heat and simmer for 2 minutes:
      2 cups dry red wine
      1 small onion (preferably red), thinly sliced
      2 cloves garlic, finely minced
      3 sprigs fresh parsley
      2 sprigs fresh thyme
      6 black peppercorns, cracked
      1 small bay leaf
      2 whole cloves
Remove from the heat and season with:
      Salt to taste
Chill to use as a marinade. This marinade will keep, covered and refrigerated, for up to 1 week.