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Chicken breast or pork neck steak with horseradish-mustard marinade

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Ingredients for 2 servings:

  • 300 g chicken breast fillet(s) or pork neck steak
  • 250 ml beer, dark
  • 100 g Dijon mustard
  • 20 g horseradish, freshly grated or from the jar
  • 30 g salt
  • 30 g black pepper from the mill
  • 20 g garlic, finely chopped
  • 20 g sugar

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 10 minutes

Mix all the ingredients for the marinade and marinate the meat overnight. Remove the meat, portion it, and cook until cooked to your desired doneness.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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