Porter Marinade

James Kremer, Executive Chef, Montgomery (Ala.) Country Club

by C&RB Staff (editor@clubandresortbusiness.com)
March 2008
 

20 oz.               porter beer
20 oz.               veal stock
1                      med shallot, small dice
2 Tbsps.           Kosher salt
1 Tbsp.            crushed garlic
1 tsp.                mustard seed
1 tsp.                red pepper flake
1                      bay leaf
1 tsp.                Worcestershire sauce
1 tsp.                ground black pepper
1 tsp.                ground coriander seed

Procedure:

• Marinate for 4 hours remove and refrigerate until ready to grill. Using a thick bottomed pot reduce marinade by ½ or until napant skim and strain. Reserve and keep hot until ready to serve.