1 Tablespoon Worcester sauce
1 Tablespoon Chelsea Dark Cane Sugar
1/4 cup red wine
1/4 cup oil
1 teaspoon crushed garlic
1 Tablespoon Dijon-style mustard
Good amount of freshly ground black pepper (3 good grinds)

Mix all ingredients together and whisk or shake in a glass jar to combine. Marinate meat for 2-3 hours or overnight in the fridge for maximum flavour and tenderising.
When ready to cook, remove meat from marinade and fry/grill to taste.

N.B. Marinade may be reserved and stored in the fridge for up to 3 days to marinate additional raw meat in.