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CHOW: Recipes: Guinness Stout Marinade

Guinness Stout Marinade Recipe
Guinness Stout Marinade
Difficulty: Easy | Total Time: About 25 mins | Makes: 2 cups

Celebrate St. Patrick’s Day with a juicy cut of meat, or use this marinade for grilling when the warm weather calls. It flavors tri-tip, or any cut of meat, with herbaceous notes, and the tart lime juice and zest help mellow the bitterness of the Guinness. Serve your steak with Sour Cream Mashed Potatoes or Rosemary and Garlic Roasted Potatoes and some Sautéed Brussels Sprouts.

Game plan: This marinade is enough for 2 to 3 pounds of beef. Marinate rib-eye, sirloin, porterhouse, New York strip, or tri-tip for 6 to 8 hours in the refrigerator. London broil, skirt steak, flank steak, or brisket can marinate for longer, about 8 to 12 hours. Pat the beef dry with paper towels before cooking.

Stored in a clean, airtight container, the marinade will keep in the refrigerator for up to 1 week.

This dish was featured as part of our St. Patty’s Day Recipes photo gallery.

INGREDIENTS
  • 1 (11- to 12-ounce) bottle stout or porter, such as Guinness
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup finely chopped shallots (from about 1 large)
  • 1 tablespoon finely grated lime zest (from about 3 medium)
  • 1/4 cup freshly squeezed lime juice (from about 3 medium)
  • 3 medium garlic cloves, minced
  • 2 tablespoons finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
INSTRUCTIONS
Place all ingredients except the oil in a blender or food processor fitted with a blade attachment and blend or process on high speed until smooth. While the motor is running, slowly drizzle in the oil until combined. Refrigerate in an airtight container for up to 1 week.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • I tried it and cooked the Guinness down to a syrupy consistentcy and added more shallots and lime, and more pepper. Grilled over hot charcoals then moved to the low side of the grill and smoked it little. It was very good. I cooked a 1-1/2 inch thick lean top sermon.

  • I was disappointed by this. I did tweak the recipe a little. The changes I made were that I used a bottle of Southern Tier porter, dried herbs, a few shakes of Worcestershire sauce, and the juice and zest of only one lime. I added more than enough herbs, garlic, shallots, salt, and pepper, but it still seemed bland.The meat was very tender, but I'll keep working on this to make it more flavorful...+READ

    I was disappointed by this. I did tweak the recipe a little. The changes I made were that I used a bottle of Southern Tier porter, dried herbs, a few shakes of Worcestershire sauce, and the juice and zest of only one lime. I added more than enough herbs, garlic, shallots, salt, and pepper, but it still seemed bland.The meat was very tender, but I'll keep working on this to make it more flavorful next time.-COLLAPSE

  • Tried it last night and then charcoal grilled it. While it wasn't offensive, we both found the flavor combination "off putting". Just wasn't really a good combination of flavors for beef. Might have liked it better on chicken, believe it or not.

  • Guiness is just so good for so many things.As dessert in a Guiness Cake or Ice cream, or used here as a mariande, guiness just works its 'dark, ugly,bitter magic'.. Cant see why this marinade wouldnt be good, ill definitely try it.

  • The beer and lime juice help tenderize meat. Sounds like a good combination of spices. I'll sure try it!