Beer marinades enhance the flavor of meat, fish, and even tofu. Timing is key, with red meat needing several hours and seafood only needing half an hour. Marinades can be simple or complex, with ingredients like ginger, garlic, and hot sauce.
People who like to tip over an ice-cold beer on a sizzling afternoon may also appreciate meat that’s gone swimming in a good beer marinade. The best beer marinade depends entirely on taste. Some like their steak, chicken, or other meats with a little caramelized sweetness, while others prefer it with a little heat.
Serious beer drinkers surely have a favorite or two, probably from a microbrewery. Dipping a rib eye, chicken breast, or pork chop in a deeply flavored stout or bright, clear lager not only makes the meat break down collagen, but it soaks in and adds a subtle flavor that enhances the flavor of the meat. The least expensive beer is just as tender, but the flavor may not be as pronounced.
The beer marinade works equally well with scallops, shrimp and heartier fish, such as swordfish or tuna steaks. Even tofu or tempeh can take a beer bath, so vegetarians needn’t feel deprived. The trick is timing; red meat can withstand soaking for several hours or even overnight. Pork needs less time in the drink and chicken just needs to marinate for a few hours. Half an hour is sufficient for seafood and non-must.
There’s nothing difficult about putting together a beer marinade. It can be as simple as pouring beer over the meat or as complex as the cook desires. A simple beer marinade for red meat might include chopped ginger and garlic, some tamari puree or soy sauce, and some sweetener, like honey. For those who like the barbecue tomato flavor, a little ketchup or barbecue sauce works well. Chopped herbs like coriander or basil add a nice touch.
Pork chops and pork sausage taste really good when marinated in beer with lots of chopped ginger and a jar of orange marmalade or mixed fruit. If there’s no jam on hand, the wise cook can use a can of cranberry sauce instead. Garlic and finely chopped onion add zest, and a few drops of hot sauce make this marinade perfect for anyone going for the heat.
Chicken is at risk of drying out when broiled or broiled without marinating first. A 3:1 mix of beer and salad oil will keep even skinless chicken breasts moist. This marinade also likes a couple of squirts of lemon or pineapple juice. Chop some herbs and you’re done.
A great marinade for fish and shellfish includes both beer and tequila, to which a good amount of salad oil has been added. Lime juice is a must for this marinade, as well as cumin, coriander and garlic. For true south-of-the-border flavor, a little jalapeno pepper adds heat.
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