|Nutritional Guidelines (per serving)|
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
1. 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.
2. Marinate beef, lamb, and pork for 4-24 hours. Chicken and poultry for 2-8 hours, and vegetables and meat substitutes for 1 hour.
3. 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.