Beer brine

Beer brine

By
From
Ben's Meat Bible
Makes
1 litre
Photographer
Benito Martin

This recipe works well for stronger meats, such as beef short ribs and brisket, pork belly, pork chops and cuts of meat that suit slow cooking. The brining not only adds saltiness, it also intensifies the flavour and helps to tenderise the meat.

Ingredients

Quantity Ingredient
500ml water
500ml dark ale beer
100g coarse salt
3 tablespoons firmly packed dark brown sugar
3 tablespoons light molasses
1 teaspoon black peppercorns
2 bay leaves
6 garlic cloves
4 thyme sprigs

Method

  1. Combine the water and beer in a stockpot and bring to a gentle boil over medium heat. Add the remaining ingredients and stir until the salt and sugar have dissolved. Allow to cool completely, then chill in the refrigerator before use.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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