ALE MARINADE FOR STEAK OR LAMB
- 1 cup olive oil
- 3 garlic cloves, crushed
- 1 cup ale
- 1/2 cup lemon juice
- 1 teaspoon dry mustard
- 1/2 cup soy sauce
- 2 teaspoons brown sugar
- 3 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons coarse ground pepper
Use steak/lamb at least 1˝-inches thick.
- Poke steak all over with a fork, or use a meat mallet.
- Mix together all the marinade ingredients in a non-reactive pan.
- Marinate steak/lamb overnight in the refrigerator. If the marinade doesn't cover the steak/ lamb, turn it over twice.
- Before grilling, bring the steak to room temperature.
BURGUNDY VINAIGRETTE
- 1/2 cup cold water
- 1 teaspoon cornstarch
- 1/4 cup burgundy
- 1 1/2 teaspoons white vinegar
- 1/4 teaspoon smooth-leaf parsley
- 1/8 teaspoon Italian oregano
- Dash garlic powder
- 1 envelope low-calorie sweetener
- Combine water an cornstarch in a small saucepan and stir. Cook over medium heat until clear.
- Add wine, vinegar, parsley, oregano and garlic and cook for 3 minutes; remove from heat.
- When cool, stir in the sweetener. Chill.
BEER AND HORSERADISH MUSTARD
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1 cup lager beer
- 2/3 cup red wine vinegar
- 1/4 teaspoon ground allspice
- 1 teaspoon coarse grind black pepper
- 1 teaspoon minced garlic
- 4 tablespoons prepared horseradish
- 2 teaspoons sugar
- 1 teaspoon salt
- Mix both mustard seeds, 1/2 cup of the lager and the red wine vinegar in a small bowl, and let stand at room temperature for at least 3 hours.
- Put mixture in a blender and add the remaining ingredients. Process to a coarse consistency.
- Scrape the mixture into the top of a double boiler. Stir the mustard over simmering water for 5-10 minutes until it begins to thicken, but id not as thick as commercial prepared mustard.
- Scrape the mustard into a jar and let it cool. It will thicken as it cools. Cap the jar and store.