Guinness Marinade

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/24/21
Guinness Marinade on ribs

Gillian Vann / Stocksy United

Prep: 20 mins
Cook: 2 mins
Total: 22 mins
Serving: 1 serving
Nutrition Facts (per serving)
108 Calories
0g Fat
9g Carbs
4g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 108
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2580mg 112%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g
Vitamin C 5mg 24%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 287mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic marinade that doubles as a sauce. The key ingredient is stout, a dark beer with a deep, roasted, coffee-like flavor and hints of chocolate. You can use the marinade for beef, lamb, pork, chicken and other poultry, and even vegetables and meat substitutes. 

This recipe calls for Guinness, an Irish dry stout and the most well-known stout beer. You don’t necessarily need to use Guinness, any other good stout works as well for this recipe. If the beer has been stored in the fridge, let it come to room temperature before mixing it with the marinade ingredients because the beer absorbs the flavors better than when it’s chilled.

The marinating time depends on what you are making. Let beef, lamb, and pork marinate for a full day. Chicken and poultry only need a couple of hours to overnight. Vegetables and meat substitutes are the quickest to marinate and ready to cook in one hour. 

The ingredient list of this recipe might be a bit longer than other marinades but it’s worth it because you are getting a flavorful sauce at the same time. Simply simmer any unused marinade until thickened and serve as a sauce. Any marinade that you have used is not safe and must be discarded, as it may be contaminated with microorganisms from the meat or poultry. 

Most of the ingredients are pantry staples and commonly available at most supermarkets. The only ingredient you might have trouble finding is fresh tarragon. As a substitute, use a scant 1/4 dried tarragon.

 

Ingredients

  • 4 ounces Guinness Stout Beer, at room temperature

  • 2 cloves garlic

  • 2 tablespoons soy sauce

  • 1 tablespoon minced Vidalia onion

  • 1 teaspoon shallots, or you can use the white tips of a green onion

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon fresh tarragon

  • 1/2 teaspoon fresh parsley

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon kosher salt

Steps to Make It

  1. Finely chop garlic, shallot, and onion and place in a small bowl.

  2. Add chopped fresh parsley and tarragon, Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce, and seasonings, then mix well to combine.

  3. Let stand at room temperature for 30 minutes so flavors can blend together.

  4. Marinate beef, lamb, and pork for 4 to 24 hours. Chicken and poultry for 2 to 8 hours, and vegetables and meat substitutes for 1 hour.

  5. Once you have finished marinating, place the unused marinade in a small saucepan and reduce it for 1 or 2 minutes until slightly thickened.

  6. Add more beer to the marinade at this stage if desired.

  7. This can be served as a sauce or cooled completely and stored in an airtight container in the refrigerator for future use. The mixture will stay good for up 5 days.