Post by Murigen on Jun 17, 2012 23:13:53 GMT -5
Bob asked me to pick a marinade the other night and I picked too. He really loved this one. Has a really nice flavor without being too salty or strong.
I did have to modify it some. The recipe says you can vary the potency by the beer you choose. We used Corona cause that's what we had on hand.
2 cups beer
1/4 c honey mustard (we didn't have any so I made some using stone ground mustard and honey)
1/4 canola oil (we used olive oil)
1 t coarse salt (kosher or sea)
1 t freshly ground black pepper
1 medium onion, thinly sliced
1/2 green or red bell pepper, stemmed,seeded, and finely chopped
4 scallions (white and green parts) trimmed and chopped (green onions work)
2 slices fresh ginger (each 1/4 inch thick), flattened with the side of a cleaver
1 T paprika
1/2 t caraway seeds
(it also called for 1T pickling spice but I didn't have any and didn't want to buy a jar of it so we left that out)
Makes 2 /2 cups; enough for 2 to 3 pounds of meat
Combine the beer, mustard, oil, slat, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. It will keep for 3 days.
We have used it twice, once we marinaded the meat for about 3 hours and that was good. But Bob like it so much we did another one and this time had the meat in it for 24 hours...even better!
I did have to modify it some. The recipe says you can vary the potency by the beer you choose. We used Corona cause that's what we had on hand.
2 cups beer
1/4 c honey mustard (we didn't have any so I made some using stone ground mustard and honey)
1/4 canola oil (we used olive oil)
1 t coarse salt (kosher or sea)
1 t freshly ground black pepper
1 medium onion, thinly sliced
1/2 green or red bell pepper, stemmed,seeded, and finely chopped
4 scallions (white and green parts) trimmed and chopped (green onions work)
2 slices fresh ginger (each 1/4 inch thick), flattened with the side of a cleaver
1 T paprika
1/2 t caraway seeds
(it also called for 1T pickling spice but I didn't have any and didn't want to buy a jar of it so we left that out)
Makes 2 /2 cups; enough for 2 to 3 pounds of meat
Combine the beer, mustard, oil, slat, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved. Stir in the remaining ingredients. Transfer to a large jar, cover and refrigerate. It will keep for 3 days.
We have used it twice, once we marinaded the meat for about 3 hours and that was good. But Bob like it so much we did another one and this time had the meat in it for 24 hours...even better!