Shelly's Recipe

AMBER CAYENNE-CITRUS MARINADE for Beef or Lamb

Category: Marinades

2 (12 oz) bottles amber ale
1 tbsp red wine vinegar
2 tbsp fresh orange juice
1 tsp grated orange zest
1/2 cup canola oil
1 tbsp grated horseradish
1/2 cup minced onion
2 tbsp minced garlic
2 tsp salt
1 tsp cayenne pepper (or more, to taste)

Mix all ingredients together in a blender, pureeing until onions and garlic are liquefied. Reserve 1 cup for basting, and use remainder as a marinade for beef or lamb (shoulder or leg cut). Marinate meat for at least 2 hours for best flavor. Makes about 2 cups of marinade.