Belgian Beer Marinade

Recipe Description

(From Steven Raichlen's ''Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes''.)
Marinade in beer, sounds simple is simple but yet so tasty and traditionally styled in Belge ! Enjoy !

Use with beef, pork or chicken, or an oily fish such as salmon, marinating the food covered in the refrigerator. Marinate large pieces of meat (whole chickens and roasts) overnight; medium-size pieces (steaks, chops, chicken pieces) for 4-6 hours; and smaller cuts (boneless chicken breasts, cubed meat for shish kebabs) for 2-4 hours.
* Yield: 2½ servings


  • 2 cups beer your choice
  • ¼ cup prepared mustard#Honey mustard|honey mustard
  • ¼ cup canola oil
  • 1 tsp coarse salt (kosher salt|kosher or sea salt|sea)
  • 1 tsp freshly ground black pepper
  • 1 medium onion thinly sliced
  • ½ green bell pepper|green or red bell pepper stemmed, seeded and finely chopped
  • 4 green onions|scallions, white and green parts, trimmed and chopped
  • 4 cloves garlic, flattened with the side of a cleaver
  • 2 slice ginger|fresh ginger each ¼-inch thick, flattened with the side of a cleaver
  • 1 tbsp pickling spice
  • 1 tbsp paprika
  • ½ tsp caraway seeds


  1. Combine the beer, mustard, oil, salt and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.
  2. Stir in the remaining ingredients.
  3. Transfer to a large jar, cover and refrigerate.
  4. The marinade will keep for 3 days.
This article uses material from the "Belgian Beer Marinade" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License