Marinade with wine or beer - so the taste is twice as good

A roast marinated in a marinade of beer or wine tastes very tender and delicious.

The taste will be twice as good if you boil the alcoholic marinade briefly before putting the meat in it.

The marinade penetrates the meat better when part of the alcohol is gone and the aromatic liquid remains. An example of a marinade for a roast pork: For 3 pounds of shoulder bone without bone:


Boil 2 bottles of beer with 1 teaspoon caraway, 5 juniper berries, 3 allspice granules, 1 teaspoon mustard seeds and 2 bay leaves, 1 teaspoon peppercorns and 1 teaspoon salt, allow to cool. Put the meat in a thin, tall dish, pour the beer over it and put it in the fridge for a day.

Then remove the meat, dry, rub with pepper and salt. Fry in butter on the stove, then place in a roasting pan and place in the oven, 200 degrees.

The marinade is sifted through and now and then the meat is poured on it. Finally, in a glass whisk 2 tablespoons cream, 1 teaspoon tomato paste, 1 tablespoon marinade and 1 teaspoon cornstarch and stir in the meat juice. So there is a creamy consistency.

In a wine marinade, the procedure is very similar, e.g. you need for 1000 g roast beef, 1 bottle of red wine. Recipe as stated above.