This is a classic marinade, full of flavor and contains really good beer! You don't have to use Guinness, but make sure to use a good stout for this recipe. This marinade works well for most meats and vegetables.
- 4 ounces Guinness Stout Beer (at room temperature)
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1 tablespoon Vidalia onion (minced)
- 1 teaspoon shallots (you can use white tips of green onion)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon tarragon (fresh)
- 1/2 teaspoon parsley (fresh)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Finely chop garlic, shallot and onion and place in a small bowl.
- Add chopped fresh parsley and tarragon, Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine.
- Let stand at room temperature for 30 minutes so flavors can blend together.
- Marinate beef, lamb, and pork for 4-24 hours. Chicken and poultry for 2-8 hours, and vegetables and meat substitutes for 1 hour.
- Once you have finished marinating, place the unused marinade in a small saucepan and reduce it for one or two minutes until slightly thickened.
- Add more beer to the marinade at this stage if desired.
- This can be served as a sauce or cooled completely and stored in an air tight container in refrigerator for future use. Mixture will stay good for up 5 days.
|Nutritional Guidelines (per serving)|