Beer Marinade
"A great marinade for meat. Left over marinade can be used as a sauce.
N.B. For maximum flavour and the best results, let meat marinate for at least 6 hours and not more than 12 hours."
- Ready In:
- 6hrs 20mins
- Ingredients:
- 13
- Yields:
-
1 kg
ingredients
-
Marinade ingredients
- 1 liter lager beer
- 3 garlic cloves, crushed
- 1 medium onion, sliced
- 1 tablespoon parsley, chopped
- 1 tablespoon coarse grain mustard
- 3 sprigs thyme
- 2 sprigs rosemary
- 4 tablespoons tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 pinch salt
-
Ingredients for meat
- black pepper (optional)
- salt (optional)
directions
- Put the steak and all the other marindade ingredients in a glass bowl and let it stand in the fridge for 4 hours. (See note in recipe description).
- When ready to cook meat, remove the meat from the marinade and pat dry. Strain the marinade through a fine sieve and place in a saucepan and reduce the marinade until it coats the back of your spoon, (reduce approx by half) keep this warm for serving.
- Season the meat with salt and pepper, and bbq or grill meat to your liking.
- When meat is ready, pour the sauce over the meat and serve.
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Reviews
-
This was a very good marinade for grilling NY strip steaks. It gave the beef a very nice savory and somewhat tangy flavor. As suggested, I used the remaining marinade as au jus--cooked in a saucepan with the onions and herbs for about 15 minutes until it slightly reduced, and onions were softened. Thanks for a delicious recipe! (Made for Aus/NZ Recipe Swap #31)
RECIPE SUBMITTED BY
Tisme
Australia
