Marinande for Grilled Meat
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.5 liter ½ beer, sort to taste
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika powder
- 2 tablespoon oil, sort to taste
- 3 tablespoon mustard
- 3 tablespoon sugar
- 1 tablespoon balsamic vinegar, dark
- 2 onions)
- 3 clove (s) garlic
Print Recipe
Pin Recipe Instructions
- Put the beer in a large container (bowl, casserole dish, depending on where you put your meat) and add the spices, mustard and the balsamic vinegar. Chop the onions and garlic and add them to the bowl as well. Mix the ingredients well and add the meat. I puree the marinade so that everything is evenly distributed. But this is not a must.
- At best, the meat should soak in the marinade overnight. Pork is particularly suitable for this. Then the meat is ready for the grill.
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