I like to use a light beer, but heavier and darker beer adds more complexity.
Recipe information
Yield
makes about 2 cups, enough for 3 to 4 pounds of chicken or pork roast
Ingredients
1 1/2 cups beer
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 teaspoon peperoncino flakes, ground to a powder
3 garlic cloves, sliced
2 teaspoons kosher salt
4 fresh bay leaves, or 6 dried bay leaves
1/2 teaspoon ground cloves
Preparation
Step 1
Stir all the ingredients together in a bowl until mixed well.
Step 2
Set the meat in a plastic bag, and pour in the marinade. Seal the bag, set in a bowl, and refrigerate overnight. Dump the meat and marinade into a baking pan, and bake as usual.
Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.
