- 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
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Finely chop garlic, shallot, and onion and place in a small bowl.
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Add chopped fresh parsley and tarragon, Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce, and seasonings, then mix well to combine.
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Let stand at room temperature for 30 minutes so flavors can blend together.
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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.
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Once you have finished marinating, place the unused marinade in a small saucepan and reduce it for 1 or 2 minutes until slightly thickened.
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Add more beer to the marinade at this stage if desired.
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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.