Belgian Beer Marinade Recipe

• 2 c. beer your choice
• 1/4 c. honey mustard
• 1/4 c. canola oil
• 1 tsp coarse salt kosher or possibly sea
• 1 tsp freshly grnd black pepper
• 1 med onion thinly sliced
• 1/2 x green or possibly red bell pepper stemmed, seeded and finely minced
• 4 x scallions white and green parts, trimmed and minced
• 4 x cloves garlic flattened with the side of a cleaver
• 2 slc fresh ginger each 1/4-inch thick, flattened with the side of a cleaver
• 1 Tbsp. pickling spice
• 1 Tbsp. paprika
• 1/2 tsp caraway seeds

1. You can vary the potency of this marinade by varying the beer you use.
2. "A light ale or possibly pilsener will give you a mild beer flavor, while a dark beer, like stout or possibly porter, will really make you aware of its presence," says Raichlen.
3. Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or possibly whisk till the salt crystals are dissolved.
4. Stir in the remaining ingredients.
5. Transfer to a large jar, cover and chill.
6. The marinade will keep for 3 days.
7. Use with beef, pork or possibly chicken, or possibly an oily fish such as salmon, marinating the food covered in the refrigerator.
8. Marinate large pcs of meat (whole chickens and roasts) overnight; medium-size pcs (steaks, chops, chicken pcs) for 4-6 hrs; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2-4 hrs.
9. Yield: 2 1/2 c.

your choice, honey mustard, canola oil, salt, black pepper, onion, green, scallions, garlic, ginger, pickling spice, paprika, caraway seeds

Taken from cookeatshare.com/recipes/belgian-beer-marinade-83300 (may not work)