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Take your T-Bone piece and place it on a wide platter.
Season with salt, pepper and garlic (minced).
Pour the whole orange juice, cover with plastic wrap and refrigerate for 6 hours.
Remove your T-Bone and transfer to a baking sheet.
Chop the celery, carrot and onion into equal parts of brunnoise.
Pour the chopped vegetables into the roasting pan over the T-Bone
Season with salt, bay leaf and pepper.
Pour in the beer and bake at 200C for 40 minutes to 1 hour.
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