This recipe comes from Pat Whelan’s book, An Irish Butcher Shop and has been quoted by Katy McGuinness in the Tribune Magazine as being great value for money, working out at less than €7.00 per portion. Most barbecues in our household are spontaneous events, but marinating meat for the barbecue gives a degree of certainty about the taste and tenderness of the end result, particularly if you are uncertain about the tenderness or indeed the taste of the meat at hand.
- ¼ cup brown sugar
- 1½ tablespoons grainy mustard
- 1 tablespoon white wine vinegar
- 1 cup beer (ale or lager can be used)
- 1 medium onion, peeled and finely chopped
- 1 bay leaf
- 6 steaks, trimmed
Place the sugar, mustard, vinegar, beer, onion and bay leaf in a saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, uncovered. Cool. Pour the mixture over the steaks. Stand for 2 hours or so, turning occasionally. Barbecue until cooked as desired.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers