Beer Marinade

Sounds like the perfect marinade right? Works well with beef, lamb and pork and your favourite beer of course! DYC malt vinegar will tenderise your meat and this marinade doubles as a sauce – bonus!

2 cloves garlic
1 small red onion
330ml bottle beer
2 tablespoons Worcestershire sauce
2 tablespoons DYC Malt Vinegar
2 tablespoons American mustard
ΒΌ cup tomato sauce
4 shakes Tabasco sauce

Makes about 500ml

Crush, peel and finely chop garlic.
Peel and finely chop red onion.
Mix all ingredients together in a shallow dish or snaplock bag. Add the meat to be marinated.
When ready to cook, drain marinade from meat, reserving marinade. Cook meat as required.
Heat the marinade in a saucepan and reduce in volume by one third. Thicken if wished and serve as a sauce with the meat.
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