Kathie Oh's Recipe

Beer and Ginger Marinade

Category: specialties

1-1/2 cups flat beer
1/2 cup olive oil
2 tablespoons finely chopped fresh ginger
2 cloves garlic, coarsely chopped
1 (1-by-3-inch) piece of orange peel

combine the following in a crockery bowl: (ceramic or glass bowl) beer, olive oil, ginger, garlic, and orange peel. Use a receptacle large enough to snugly hold the meat (beef, lamb, or game) but not too large or flavor will not penetrate. Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48. Turn frequently so that the marinade is evenly distributed. Strain and use as a basting sauce if desired.