Monday, July 26, 2010

Beer Marinade

It's described aptly in my cookbook as "a pungent mixture for broiling, grilling, and roasting." We marinated some beef chuck cubes for kebabs and they were terrific! Marinade can be made ahead of time.

Recipe from Joy of Cooking, 1997 edition

  • 1 1/2 c. beer
  • 1/4 c. orange marmalade
  • 1 T. dry mustard
  • 1 t. ground mustard (can also use 1 T. minced fresh)
  • 2 cloves garlic, minced
  • 1/4 t. salt
  • 1 t. sugar or honey
Mix together thoroughly, making sure you use a big bowl (the beer can foam up with the addition of the spices). Use immediately, or cover and refrigerate for up to 1 week. Marinate cubed meat for 2-3 hours, steaks for several hours to 1 day, and roasts for a day.

Makes 2 cups

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