Veal In Beer Marinade Recipe
Ingredients
1/2 lb (250 g) veal tenderloin, sliced in 1/4 in (0.65 cm) thick rounds
1 cup (250 ml) beer
1 tbsp (15 ml) chopped fresh ginger
1/4 tsp (1 ml) Tabasco sauce
1/4 tsp (1 ml) Trinidad-style hot sauce
12 green onions, in 1 1/4 in (3 cm) long sticks
1 small zucchini, sliced 1/2 in (1.2 cm) thick
1 red pepper, in bite-size pieces
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) honey
Salt and pepper
Directions
Marinate veal in mixture of beer, ginger, Tabasco, hot sauce and salt and pepper.
Refrigerate 1 hour.
Drain veal and reserve marinade.
Alternate veal (fold each piece in two) along with onion sticks, zucchini and red pepper on skewers.
Place in ovenproof dish and baste with marinade; sprinkle with oil and honey.
Broil 15 minutes in oven 6 in (15 cm) from top element.
Turn skewers over twice.
Refrigerate 1 hour.
Drain veal and reserve marinade.
Alternate veal (fold each piece in two) along with onion sticks, zucchini and red pepper on skewers.
Place in ovenproof dish and baste with marinade; sprinkle with oil and honey.
Broil 15 minutes in oven 6 in (15 cm) from top element.
Turn skewers over twice.
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