11560 Guinness Stout Marinade 5 mins 5 mins 2 cups Sat Mar 01 11:45:00 -0800 2008 Mon Mar 03 22:56:43 -0800 2008 American Licensed http://www.chow.com/recipes/11560 Tue, 04 Mar 2008 06:56:43 GMT Great for beef Lime zest tames the bitterness of stout in this great beef marinade. The inspiration for this marinade came from one of my sorbets. I’ve always liked the relationship of stout and lime. The lime zest cuts the bitterness of the beer, and people rave about the flavor that they somehow can’t place.

Timetable: Beef filets, rib eye, beef kabobs, sirloin, porterhouse, New York strip, or tri tips: 6 to 8 hours.

London broil, skirt steak, flank steak, beef brisket, prime rib, or rib roast: 8 to 12 hours.

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  • Combine the beer, lime zest and juice, basil, tarragon, thyme, shallots, garlic, pepper, and salt in a blender or a food processor and process until all the ingredients are blended. While the motor is running, drizzle in the oil a little at a time. Stored in a clean, airtight container, this will keep in the refrigerator for 1 week.

    • Reprinted with permission from Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino, copyright © 2006. Published by Ten Speed Press.

    ]]>     http://www.chow.com/assets/2008/02/marinades290.jpg Jim Tarantino 67 Condiment/Sauce 1 (12-ounce) bottle Guinness Stout or any stout or porter

    ]]>     44 Grated zest and juice of 2 limes (about 1/4 cup)

    ]]>     67 1/4 cup finely chopped fresh basil

    ]]>     225 2 tablespoons finely chopped fresh tarragon

    ]]>     228 1 tablespoon finely chopped fresh thyme

    ]]>     94 1/4 cup chopped shallots

    ]]>     74 3 cloves garlic, pressed

    ]]>     305 1 tablespoon coarsely ground black pepper

    ]]>     301 1 teaspoon coarse-grain salt

    ]]>     1/3 cup extra virgin olive oil

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