The recipes below make for some great meals at all times
of the day. They taste delicious and are full of
nutrition,even if you are on a
diet and using
medifast coupons to maintain a healthy weight.
These recipes are an excellent choice compared to eating fast food or other
Irish Bacon and Cabbage
1 gallon water
1/2 cup Guinness
3 cups coarse kosher salt
1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat
3 large heads of garlic, halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise
Fresh thyme sprigs
Combine 1 gallon of water, Guinness and salt in heavy large pot. Stir
until salt dissolves. Add pork. Cover and refrigerate 1 day.
Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt
water. Fill pot with enough cold water to cover pork. Bring water to
boil over high heat. Add garlic and peppercorns. Reduce heat to
medium-low. Cover; simmer gently until pork is very tender, about 3
hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until vegetables are
almost tender, about 15 minutes. (Can be made 1 day ahead. Cool
slightly. Chill uncovered until cold, then cover and keep chilled.
Before continuing, rewarm over medium-low heat.) Using slotted spoon,
transfer vegetables and garlic to serving platter.
Cut pork into thick slices; arrange on platter with vegetables. Spoon
some hot cooking liquid over pork and vegetables. Garnish with thyme.
Serve with hot mustard.
Guinness Beef Stew
2 lbs sirloin steak
2 tblsp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
2 bay leaves
1 tsp. fresh thyme
2 tbsp. chopped parsley
Chop onions, crush garlic and slice carrots. Cut meat into small chunks.
Cut prunes in half and remove the stone. Fry onions in dripping. When
golden brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to
remainder of dripping in pan and fry until meat is brown on all sides.
Reduce heat and add flour. Coat the meat with the flour and add stock
slowly to form a thick sauce. Add Guinness and simmer. Add onions and
garlic and carrots, herbs and season with salt and pepper. Stir all
ingredients simmer for 1-2 hours.
Don't cover. This gives it a thick sauce. Stir occasionally so that the
meat doesn't stick to the bottom of the saucepan. Add the prunes a half
an hour before the end. Garnish with parsley before serving. This dish
can be prepared the day before and reheated gently before serving.
Irish Beef Stew with Guinness
2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste
Heat a 6-quart stove-top casserole and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook
for a few minutes until it is clear. Reduce the heat to low and add the
garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a
bit. Add the remaining ingredients and cover.
Place the pot in a 275 F oven for about 2 hours, stirring a couple of
times. Check for salt and pepper before serving.
Irish Rebel Stew
2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher,
fattier cuts of meat are fine, as they will become tender through long
4-6 medium potatoes (about 2.5 lbs)
4-6 large carrots (about 1 lb)
3 Tbsp bacon fat or lard
2 Tbsp Worcestershire sauce
1 tsp coarse black pepper
1/2 tsp oregano
1/2 tsp fennel seeds
1/4 tsp tarragon
1/4 tsp sweet paprika
1/4 tsp thyme
2 bay leaves
1 tsp gumbo file
1 bottle Guinness
Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put
some flour (1/4 cup or so should do it) in a bowl, add the meat, and
toss until coated. Do not bother to shake off excess flour. In a deep
cast-iron stewpot, heat bacon fat on high until it sputters when you
drip water on it. For those of you who can't bear using animal fat, 2
Tbsp of your favorite oil should work fine. When hot, drop meat into
stewpot and brown thoroughly on high heat. Be attentive here and stir
the meat often until all sides are browned. Add 1 cup of the Guinness
and the Worcestershire sauce. Let it simmer a couple minutes until
flavor and aroma have developed, scraping any brown bits up from the pan
bottom and sides. Add 1 cup water, herbs and spices (except file), and
remaining Guinness. Let simmer on medium-high heat for 10-15 minutes.
While it simmers, wash potatoes and cut into large chunks (perhaps 6
chunks per potato, and yes they really should be that big). And don't
peel them - it's sacrilegious.
Wash (don't peel) the carrots, and cut them into long pieces (2 inches
or so). Add potatoes and carrots to stew. Add enough water to almost
cover everything, cover and cook over medium heat for at least an hour,
preferably two. Stir occasionally to prevent sticking or burning. When
you stir, use a fork. Break a few of the potatoes up as you do, mixing
them back into the broth. This will result in a much thicker, heartier
stew. You may also adjust the thickness to your preference with water or
flour, depending on how you like it. About 15 minutes before serving,
add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to
thicken (don't worry, the cast iron pot will keep it plenty warm). The
file is a good thickener, so if your stew is too thin, add the full
teaspoon. During dinner, leave the pot covered in a warm (but
turned-off) oven or on a burner over the lowest possible heat. This will
keep it warm when people go back for seconds (and they will). Serve with
Guinness, bread (for sopping up afterwards), and plenty of salt. Seal
and refrigerate any uneaten stew. To reheat, add a little water and
simmer until thoroughly warmed. This stew loses absolutely nothing by
being around for a couple of days.
Variations: This is a very rich and flavorful stew as is, and really
does not need the additional flavors of garlic or onion common in most
stews. However, for people who must have them, one large yellow onion
(diced) can be added in the last few minutes of the browning of the
meat, but be careful not to burn it. Garlic should be crushed or minced
and added along with the spices. Other common additions include peas,
celery, parsley, and other vegetables.
Glens of Antrim Stew
1 oz/25 g butter
2 lb/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tbsp plain flour (optional)
0.5 pint/275 ml beef stock
2 tbsp tomato puree
0.5 tbsp sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in
Salt and freshly ground black pepper
Melt the butter in a large pan and fry the meat in it until browned on
all sides. Do not crowd the pan; brown the meat in two or three batches
if necessary. Remove the meat from the pan, add the onion and carrots
and cook until slightly softened.
Return the meat to the pan, add the flour, if using, then stir in the
stock, tomato puree and sugar. Bring to the boil and then reduce the
heat to a simmer. Add the potatoes, if using, the Guinness or the wine,
the bouquet garni and salt and pepper to taste.
Cook over a low heat for about 1 to 1 1/2 hours or until the meat is
tender. While the stew is simmering, add 4 or 5 drops of Tabasco to
Tuatha De Danaan Beef Stew
2 to 3 lbs beef chuck
1 lb carrots
1 lb celery
1 lb potatoes
2 to 3 bottles Guinness extra stout.
salt pepper to taste
Braise the meat until it's well done. Do not dredge with flour. Remove
the meat and add a enough water to make a gravy. Cut the meat into
desired size cubes. Return the meat to the pot and add two bottles of
Guinness. Add enough water so that the meat is covered. Bring to a boil,
then simmer for 2 hours, or until the meat falls apart. Add the carrots,
celery, potatoes, and the last bottle. Cook until the veggies are soft.
Add salt and pepper to taste Mix cornstarch with a little water and stir
into the stew. Simmer a few minutes until it is the desired thickness.
Remember, the idea with stew is to add what you like and cook the meat
until you can cut it with a spoon. (Great served over garlic mash
County Wicklow Beef Stew
1/4 lb bacon
2 lg onions, thinly sliced
1 Tbsp granulated sugar
1 cup flour
1 Tbsp dried thyme
1/2 tsp black pepper, freshly ground
1 tsp salt
3 lbs beef, in 1" cubes
12 oz Guinness Extra Stout
chopped fresh parsley (optional)
Egg noodles or baking powder biscuits (optional)
Coarsely dice the bacon and fry in a large skillet over medium heat
until crisp. Remove bacon, leaving grease in pan. Lower heat, add onions
to the bacon grease and sauté until tender. Sprinkle the sugar over the
onions, raise the heat to high, and stir until onions turn brown. Remove
onions to strainer and let drip until bowl, collecting the drippings.
Meanwhile, mix the flour, thyme, salt, and pepper, and coat the beef
cubes with the mixture, discarding any remaining flour mixture. Add the
collected onion drippings back to the skillet, raise heat to medium
high, and brown the beef cubes on all sides in small batches, removing
each batch to an oven casserole dish when browned. Add vegetable oil to
the skillet as necessary. Once all the beef has been browned and
removed, pour Guinness into pan, add bacon bits, and deglaze the skillet
(heat and stir until all the brown bits come off the bottom of the pan).
Add the onions to the beef in the casserole dish, pour the contents of
the skillet into the casserole, and cover. Cook in a 325 degrees F oven
for 1.5 hours or until beef is tender. Serve atop egg noodles or baking
powder biscuits, garnished with parsley, with Guinness as the
accompanying beverage. Serves 6-8.
Beef in Guinness
The Guinness in this recipe has the same function as the wine in Coq Au
Vin - the acid and moisture combined with the long, slow cooking help
tenderize the tough but flavorsome meat.
2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the beef
and fry the onions gently until transparent. Return the beef and add the
carrots and the liquid. Bring just to the boil, reduce the heat to a
very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check
that the dish does not dry out, adding more liquid if necessary.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.
Beef In Guinness II
Ingredients for 6 servings:
2/3 lb Beef, cubed
1/2 c Flour, seasoned
Oil; for frying
2 Onion; sliced
4 Garlic clove; minced
3 Carrot; sliced
1 tsp Parsley; minced
1/2 tsp Thyme
Salt; to taste
Pepper; to taste
24 oz Guinness
Dip beef in flour and coat on all sides. Brown in oil, in batches and
remove to heat proof pot or casserole. Sauté onions and garlic in same
oil and add to beef. Add carrots, parsley and thyme. Season with salt
and pepper. Pour enough beef broth to cover and bring to a boil. Reduce
heat and simmer 30 minutes. Lift meat, onions and carrots from pot to
serving plate with slotted spoon. Over high heat, reduce sauce to half
the original volume. Pour sauce over meat and serve.
Irish Spiced Beef
2 tsp ground allspice or cinnamon
6 Shallots, finely chopped
2 tsp Prague Powder (can be obtained from from a Polish, German or Czech
1lb Kosher Salt (coarse)
1 tsp black pepper
3 tsp. ground mace
7-8 lb. beef.
2-3 bay leaves,
2 bottles of Guinness
Grind all dry ingredients and mix. Add shallots. Rinse beef and place
in Tupperware-like container, or glass container. Rub meat with 1/7 of
the spice/salt mixture. Place meat back into container, cover and set
out in a cool spot, or in the refridgerator. Once a day for 7 days, rub
the meat with one seventh of the mixture, turn over and re-cover. Leave
the liquid that forms with the meat. At the end of seven days place meat
and liquid into a big pot -add water to top up and cover the meat and
boil until the meat is tender.(a fork should just barely be able to lift
up strands of meat) Change water adding clean water and boil for another
30 minutes. Then add carrots,onions, and potatoes. Cook until almost
done. Add two bottles of Guinness, and boil for another 10-20 minutes.
This is dish is enjoyed both hot at dinner and cold at breakfast.
Simple Guinness Roast
One 3-4 LB Beef Regal Rump Roast
3 Tbsp coarse ground black pepper
3 Tbsp garlic salt
2-3 cups Guinness
1 Bay Leaf
1/4 cup olive oil
2 cups cut carrots
1 green bell pepper, sliced in strips
2-3 potatoes cubed
1 Tbsp flour
Heat oven to 350F. Rinse roast and pat dry. Mix pepper and garlic salt,
rub onto all sides of roast. Place roast on bottom of clay or metal
roasting pan, add oil, bay leaf, and Guinness. Add 1 cup water. Roast
covered for 90 minutes. Add vegetables, roast covered for 30 minutes.
Remove meat and veggies.
Gravy: pour liquid into a small saucepan, heat to near boiling. Mix well
1/2 cup COLD water and flour. Add Flour/water mixture to saucepan,
stirring constantly. Reduce to simmer, stir until thickened.
Feeds 2 Celtic warriors or 4 normal people.
Guinness Corned Beef
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Guinness
1 Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely
and pat dry.
2 Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown
sugar on the corned beef to coat entire beef, including the bottom. Pour
the bottle of Guinness around, and gently over the beef to wet the
3 Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest
5 minutes before slicing.
During the last hour, you may put vegetables in the roasting pan as well.
Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need
to add a little more Guinness with your vegetables.
Steak & Guinness Pie
1 kg Round steak
1 tbsp Flour
1 tsp Brown sugar
1 tbsp Raisins (optional)
300 ml Guinness
8 Slices bacon
3 oz Lard
Recipe of short pastry
Cut the steak into bite sized cubes, roll in seasoned flour, and brown
in the lard with the bacon, chopped small. Place the meat in a
casserole, peel and chop the onions, and fry until golden before adding
them to the meat. Add the raisins (if wanted) and brown sugar, pour in
the Guinness, cover tightly and simmer over a low heat or in a very
moderate oven (325-350 deg F) for 2-2 1/2; hours. Stir occasionally, and
add a little more Guinness or water if the rich brown gravy gets too
thick. Meanwhile, line a deep pie dish with half the pie crust: bake it
blind: then add the Guinness/beef mixture from the casserole, cover with
the top layer of pie crust, and bake until finished, probably about 10
more minutes. Variation: for the brown sugar, substitute 3 tbsp honey.
Makes 4 servings.
Beef and Guinness Casserole
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garnish
1 T Sugar Salt and pepper
Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 Bottle of Guinness
Sauté the beef and bacon in a little oil. Drain off the excess liquid.
Remove the meat and set aside. Add the butter to the pan, and melt. Stir
in the flour to make a roux. Gradually stir in the stout. Place the meat
and the small onions (peeled) in a deep casserole dish, and season with
the salt, pepper and herbs. Crush the garlic and add to the ingredients.
Sprinkle the sugar on top, and pour in the sauce. Cover and place in the
oven. Cook very gently for up to 3 hours at 300F. Check occasionally. If
the casserole seems to be drying a little, you can add more stout.
Remove from the oven and mix in the vinegar. Serve with lots of boiled
potatoes to sop up the sauce.
Dublin Steak with Guinness
1 kg. Rump steak
2 tablespoons dripping
2 large brown onions, chopped
2 cloves of garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup of Guinness
2 large carrots sliced
2 bay leaves
1 sprig fresh thyme
1/2 cup prunes, halved and pitted (optional)
Chopped parsley for garnish
Remove any fact from the meat, cut into 1cm cubes. Heat 1 tablespoon of
dripping in a pan and cook onions until pale golden. Add garlic, cook 1
minute longer, remove from pan and drain on absorbent paper.
Heat remaining dripping in a larger pan, add meat and cook quickly to
brown on all sides. Reduce heat, stir in flour until all meat is coated.
Blend through stock to form a thick smooth sauce. Add Guinness and stir
until mixture comes to simmering point. Add onions, carrots, herbs and
pepper, stir until combined.
Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching.
Cook uncovered so that sauce can reduce and thicken. Serve garnished
with chopped parsley.
Note: If using prunes, add to pan in the final 30 minutes of cooking. The
addition of prunes to this dish adds sweetness and balances the
distinctive bitterness of Guinness.
Pot Roast in Guinness Gravy From County Clare
16 ounces Guinness
3 to 4 pound chuck roast
2 tablespoons Spice House English Prime Rib Rub Seasoning (see note)
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1 clove garlic, minced
2 cups beef stock
2 tablespoons Kitchen Bouquet browning liquid (optional)
Vegetables (see note)
3 tablespoons cold water
2 tablespoons cornstarch
Preheat oven to 450 degrees.
Pour Guinness into bowl and set aside so Guinness flattens. Rub roast
with prime rib rub seasoning.
In large non-stick pan over medium-high heat, add vegetable oil. Sear
roast on each side until browned. Immediately remove meat from pan and
set in large roasting pan. Coarsely chop onions and add to pan along
with garlic. Add stock and Kitchen Bouquet, if desired. Roast in
preheated oven 1 hour.
Reduce heat to 350 degrees and add Guinness. Liquid level should be at
least halfway up side of roast. Roast an additional 2 hours, checking
liquid level periodically and adding water if needed.
If adding vegetables while roast cooks, add during last 45 minutes.
After 3 hours, roast should be fork-tender. Transfer from roasting pan
onto warm platter.
Place roasting pan on stove top over high heat, stirring juices
constantly. Make a slurry by combining water and cornstarch. Gradually
add to juices until mixture thickens. Cook 3 to 4 minutes. Remove from
heat and serve over meat and vegetables. Makes 4 to 6 servings.
Note: At the restaurant vegetables such as carrots, wedges of cabbage
and mashed potatoes are served alongside meat. If desired, your choice
of vegetables can be added to pot and cooked with roast as noted above.
Beef and Guinness Puff Pastry Pie
6 tbsp vegetable or sunflower oil
2 onions, halved and sliced
225g medium size chestnut or button mushrooms, cut into quarters
3 cloves garlic, finely chopped
1kg braising steak, trimmed of fat and cut into 2.5cm chunks
5 tbsp plain flour seasoned with salt and freshly ground black pepper
2 bay leaves
2 sprigs fresh thyme
salt and freshly ground black pepper
500g puff pastry
1 egg, lightly beaten
1. Heat 2 tbsp of oil in a large, oven-proof casserole dish and gently
fry the onion until soft, about 5 minutes. Add the mushrooms and garlic
and cook for a further 5 minutes or until the mushrooms are soft. Remove
the vegetables from the pan and place in a large bowl.
2. Place the seasoned flour in a bowl and toss the meat in it, a handful
at a time. Heat a little more oil in the pan and fry the flour-coated
chunks of meat over a medium-high heat until browned on all sides. Do
this in batches, coating each new batch of meat in the flour and adding
more oil to the pan when needed. Transfer the browned meat to the onion
and mushroom bowl while you fry the rest.
3. When all the meat is browned, return everything to the casserole
dish and pour over the Guinness. Add the bay leaves, thyme, salt and
pepper and bring to the boil. Reduce the heat and simmer very gently,
partially covered for 1½ to 2 hours or until the meat is tender
and the sauce slightly thickened. Alternatively, you can cook in a
170C/325F/gas mark 3 oven for the same amount of time. Check the liquid
level occasionally to make sure it doesn’t become too dry, adding a
little water if necessary.
4. When cooked, remove from the heat and tip the mixture into a wide
baking dish, at least 5cm deep. Allow to cool to room temperature or
store in the fridge.
5. Roll out the pastry and cut out 6 circles, each about 10cm in
diameter, and lay them on the beef mixture so they overlap slightly.
Brush with the beaten egg.
6. When ready to bake and serve, preheat the oven to 200C/400F/gas mark
6 and cook for 30 minutes or until the pastry is risen and golden and
the pie heated through.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Extra Special Beef Braised in Guinness
2 1/2 pounds chuck meat cut into 1" chunks
2 large onions, coarsely chopped
6 carrots, peeled and sliced into thick chunks
flour for dredging (about 2-3 tablespoons)
12 oz. bottle of Guinness, room temp.
3 ribs celery, cut into chunks
fresh parsley, chopped
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 bay leaf
salt and pepper
Dredge beef in flour, salt, and pepper. In a very hot stew pot, sear
the meat until very brown. Add the Cream Stout, de-glazing bottom of pan
to lift off small brown pieces. Add vegetables and reduce heat to medium
flame. Add dried spices. Reduce to simmer and cook in covered pot 2
hours, or until meat is tender. Garnish with chopped parsley
Guinness Steamed Brisket of Beef
2 onions, peeled and thickly sliced
One 4- to 6-pound beef brisket
29.8 ounces Guinness Draught
2 dried bay leaves
1 tablespoon kosher salt
1 tablespoon dried Italian herb blend
1 tablespoon coarsely ground black pepper
1 teaspoon sweet paprika
6 fresh basil leaves
Prepared horseradish, as desired
Arrange the onion slices on the bottom of a deep roasting pan. Rinse
the Guinness Draught over the meat. Float the bay leaves in the
Guinness. Sprinkle the salt, herbs, pepper and paprika over the brisket.
Place the basil leaves on top. Seal the pan with aluminum foil such that
it is virtually airtight. Place in a 285-degree oven on a low shelf and
roast for 8 hours or overnight. Remove from oven and cool. Refrigerate
for 8 hours. When chilled, the fat will float to the top and harden.
Remove all fat and discard. Chop the brisket. Reheat the juices and
strain. Reheat the brisket in the strained juices and serve with lots of
prepared horseradish and boiled potatoes.
1.5 kg lean shin of beef (cubed)
3 large onions
1 garlic clove (crushed)
2 tbsp flour
1 tbps brown sugar
125 ml beef stock
500 ml Guinness
salt and pepper
1 bay leaf
Brown meat cubes in large frying pan. Drain and put in casserole dish.
On low heat cook onions and garlic until soft; add to casserole. Put
sugar and flour in pan. Adding little beef stock at a time, cook for a
few minutes to obtain smooth sauce. Pour the Guinness and cook until
liquid comes to the boil. Add bay leaf and thyme. Pour the liquid over
the beef in the casserole and cook for 2 ½ hours at 325F. Serve the
carbonnade topped with freshly chopped parsley on tagliatelli.
Grilled Rib Eye Steak with Guinness Marinade
Ingredients for 1 serving:
1 Rib eye steak (12 ounce)
2 garlic cloves
1 teaspoon shallots
1 tablespoon Vidalia onion
1/4 teaspoon Tarragon fresh
1/4 teaspoon parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 ounces Guinness room temperature
1 ounce Tamari soy sauce
1/8 teaspoon black pepper coarse grind
1/8 teaspoon salt
Finely chop garlic, shallot and onion and place in a small bowl. Finely
chop parsley and tarragon and add to the bowl.
Add the Worcestershire sauce, Dijon mustard, Guinness, Tamari and
seasonings then mix well to combine. Let stand for 30 minutes to blend
Place the rib eye in the marinade and make sure it is well coated. Cover
the bowl and place in the refrigerator for 30 minutes or overnight if
being used for a picnic entree the following day.
Pre heat the grill and then cook the rib eye.
Place the remaining marinade in a small saucepan on the grill and reduce
it for one or two minutes until slightly thickened. Add more Guinness to
the marinade at this stage if desired. Pour over the rib eye and serve.
This marinade recipe is enough for one steak. Multiply as necessary.
Guinness Beef Short Ribs
1 each 750 ml bottle full-bodied red wine, such as Cote du Rhone
2 each Carrots, coarsely chopped
1 each Leek, white and tender green part, coarsely chopped
4 each Ripe tomatoes, seeded and rough chopped
5 each Garlic cloves, rough chopped
4 each Parsley sprigs
1 each Bay leaf
4 each Thyme sprigs
4 each Beef short ribs, cut about 3" and trimmed
1/2 cup All purpose flour
1/4 cup Vegetable or olive oil for frying
2 cups Veal demi glace
1/2 cup Guinness
1/4 cup Honey
1/4 cup Molasses
2 Tbsp Coarse whole grain mustard
1. In a large saucepan, bring the wine to a boil over moderately high
heat. Remove from the heat and add the carrots, leek, garlic, parsley
and thyme sprigs and bay leaf. Let the marinade cool. Spread the short
ribs in a shallow baking dish in a single layer. Pour the marinade over
the ribs, cover and refrigerate overnight.
2. Preheat the oven to 300 degrees. Remove the short ribs from the
marinade. Strain the marinade, reserving the liquid and vegetables
separately. Discard the herb sprigs and bay leaf.
3. Season the ribs with salt and pepper and dredge them in flour. In a
large skillet, heat 2 tablespoons of the oil until almost smoking. Add
half of the ribs and cook over moderately high heat until well browned,
about 4 minutes per side. Transfer the ribs to a large roasting pan.
Brown the remaining ribs in the remaining 2 tablespoons of oil and add
them to the roasting pan in a single layer.
4. Pour off all but 1 tablespoon of fat from the skillet. Add the reserved
vegetables and cook over high heat until beginning to brown, about 4
minutes. Spoon the vegetables over the ribs. Add the marinade to the
skillet and bring to a boil. Pour the marinade over the ribs and add the
veal stock, honey and molasses. Cover and bake for about 3 hours, or
until the meat is very tender and almost falling off the bone. Transfer
the ribs to a cooling rack and when able to comfortably handle, remove
the meat from the bones. Discard the bones and save the meat.
Guinness Spare Ribs
4 lbs short rib of beef
24 fluid ounces Guinness
1 large onion, sliced
4 fluid ounces low sodium soy sauce
1/2 cup brown sugar, firmly packed
2 fluid ounces sesame oil
3 tablespoons minced garlic
8 fluid ounces honey
2 fluid ounces low sodium soy sauce
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 1/2 teaspoons ground pepper
1 ---To Prepare The Ribs---.
2 In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy
sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
3 Place the ribs in a glass baking dish and pour the marinade over them.
4 Cover and refrigerate overnight.
5 ---To Prepare The Glaze---.
6 In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce,
parsley, 1 tablespoon garlic, and pepper.
7 ---Fire Up The Grill---.
8 Remove the ribs from the marinade and place them on the grill over
9 Grill until cooked through, turning occasionally, about 10-15 minutes.
10 Brush with the glaze and cook 1 minute per side.
11 Serve with the remaining glaze.
Chipotle and Guinness Braised Short Ribs
A wintry recipe to make you feel warm and cozy.
1 1/2 pounds beef short ribs
Salt and pepper
2 tablespoons canola oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
3 canned chipotle peppers in adobo, roughly chopped
Bouquet of fresh thyme, parsley and bay tied with kitchen twine
1 can Guinness
4 cups chicken stock (if canned use low-sodium)
Salt to taste
Cut short ribs into manageable portions. Season with salt and pepper.
Place a braising pan (which you have a lid for) over medium-high heat. Add
oil and sear off ribs for two minutes per side. Remove from pan.
In the same pot, add vegetables and chipotles and sauté for 5 minutes,
over medium heat. Put the ribs back in the pot and add the Guinness and
the stock and the bouquet of herbs. Bring to a gentle boil and then
cover and place in oven. Braise for 1 to 11/2 hours or until very
tender. Remove from oven.
Take out the ribs and put on a plate. Strain cooking liquid and discard
vegetables. Reduce braising liquid over medium-high heat until reduced
by half. Add the ribs back in and heat through. Serve.
Scotch Fillet with Guinness and Horseradish Gnocchi
For this dish prepare potato gnocchi which are poached in stock or
salted water, then dried and fried or grilled until golden. Doing it
this way makes the gnocchi easier to handle.
6 x 150 to 200g beef Scotch fillet steaks
Olive oil to sauté
1 medium-sized red onion
1 sprig thyme
Knob of salted butter
250g peeled, diced potatoes
Knob of butter
1 small egg
60g plain flour
25g grated fresh horseradish
Season the meat on all sides then brown well all over in hot olive oil
over a high heat. Place on an oven tray. Put aside.
Thinly slice the onion then sauté in the same pan that the meat was
browned in. Add the Guinness, bring back to a steady simmer then reduce
Pour into a clean pot then add the demi and the thyme. Bring to the
simmer for a minute or so. The sauce should be a coating consistency.
Remove from the heat; discard thyme. Place sauce aside until required.
Cover the potatoes with salted water, then cook over a steady heat until
tender. Strain off the water then return the potatoes to the heat to dry
off. While they are still hot, mash or preferably put them through a
mouli. Allow to cool.
Beat the butter into the mashed potato, then the egg. Mix in the flour.
Carefully blend in the horseradish. Place the mixture onto a floured
surface, then knead once or twice.
Using flour to prevent sticking, carefully roll out to a thickness of
5mm. Alternatively, shape into a cylinder (4 cm diameter) then slice
into 1 cm discs.
Using a 4cm plain cutter, cut out 12 discs, placing them on a floured
tray as you go.
Bring a large pot of salted water to the boil. Cook the gnocchi in
batches, dropping them into the water and cooking for 2 - 3 minutes, or
until they float. Drain each batch, then place on a lightly buttered
baking tray. Cover with a piece of buttered greaseproof paper, then
place aside until the next step.
The gnocchi may be sautéed to golden, or grilled at this stage, then
reheated as required. Or you can reheat them as they are.
Finish the steaks all together on the one tray in a hot oven, preheated to
200 ° C, turning them half way through the cooking time. Or finish
them individually, in the pan, turning them once to serve
Lightly brown the gnocchi in a little hot oil in a pan, or reheat them
in the oven until they just begin to puff up.
Bring the sauce to the boil and skim if need be. Season to taste, then
reduce the heat and whisk in the butter.
Arrange the steak on a hot dinner plate, placing one or two discs of
gnocchi on top. Spoon over the rich Guinness sauce and sprinkle over the
Serve immediately, accompanied by braised cabbage and glazed root
Braised Steak and Onions in Guinness
Porter, which is a weaker beer although darker in color than Guinness
was originally used for stewing meat. But the Irish discovered that one
of their national drinks -- Guinness -- gives stewed meats a richer
flavor. This dish would be delicious served with Champ. Recipe courtesy
of Guinness Canada Ltd.
1 lb. braising steak, cut into 4 pieces
1 tbsp. oil
Flour, seasoned with salt and pepper for dredging
2 large onions, halved and sliced
5 fl.oz. Guinness
1/2 tsp. Worcestershire sauce
salt and freshly ground pepper
1. Preheat oven to 275F. Heat oil in flame-proof casserole dish and
when it's sizzling hot, dredge meat in seasoned flour and brown pieces
on all sides. Lift meat out of casserole dish and reserve on a plate.
2. Add onions to casserole and sauté until slightly brown around edges.
Arrange meat and any juices that are on plate on top of onions. Season
with salt and pepper.
3. Pour in Guinness and Worchestshire sauce. Put casserole in oven and
bake approximately 2 1/2 hours until meat is tender.
Glazed Leg of Ham with Guinness & Cardamom
1 x 7.5kg Leg cooked Ham
2 cups Guinness
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
2 teaspoons ground cardamom
Peel skin off ham, leaving portion around bone. Place ham fat side up (on
a rack if you have one). Pour 1 3/4 cups of stout over the ham. Bake in
a moderately slow oven 160c about 2 hours, basting occasionally with
stout and drippings.
Remove ham and baste with drippings. Score fat diagonally to form a
diamond pattern. Mix sugar, mustard, ginger and cardamom with enough
stout to moisten. Spread over ham. Increase oven temperature to hot
(200c) and bake a further 35-45 minutes. Serve warm.
Serve the ham with spiced fruits:
Drain large cans of peaches, apricots and pear halves - reserving the
syrup for later. Put 10 whole cloves, 1 stick cinnamon, 1/2 cup white
vinegar, 1/2 cup sugar, and 2 oranges sliced, in a saucepan with 1 cup
of the fruit syrup. Bring to the boil then simmer for 15 minutes. Cool
Guinness Gammon & Spinach (Direct from St. James
4 lbs. center-leg cut of pale ham
1 c. brown sugar
1 pint Guinness
6 whole cloves
Leave the bone in the ham and soak overnight in cold water. Drain off,
place the ham in a deep pot with Guinness, sugar and cloves. Add enough
water to cover, bring to a boil and simmer for 1 hour then remove from
the liquid. The delicately enhanced flavor of the ham can now be savored
either sliced traditionally or served as thick gammon steaks.
In the case of the latter you will require a bone saw, then brown each
side gently on a pan in a little salted butter. Serve with boiled
spinach and wedges of lemon. (Serves 4-6)
--In James Joyce's Ulysses, as Leopold Bloom strolls towards O'Connell
Bridge his olfactory senses are assailed by the wafting airborne
evidence that meaty gammon steaks and spinach are being enjoyed nearby.
Pork Roast in Spicy Guinness Sauce
1 rolled pork loin roast, boneless (1.5 to 1.75 Kilo (3 to 3 1/2 lbs))
2 to 3 cup Guinness
1 cup chopped onion
2 tsp grated lemon peel
2 tsp sugar
1 tsp tarragon
1 tsp salt
1/4 tsp pepper
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
3 bay leaves
1 carrot, diced
1 celery stalk, diced
1/4 cup flour
Place meat in a deep dish just large enough to hold it. Combine 1
bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour
over meat. Add a little more Guinness, if needed, to just cover meat.
Marinate in refrigerator 1-2 days, turning occasionally. Strain
marinade, reserving solids and liquid. Place solids, carrot, and celery
in bottom of a roasting pan. Place meat on top. Add a little liquid.
Roast in a 180 deg. C ( 350 F) oven for 1 hour. Pour one quarter of
remaining marinade liquid over meat. Continue roasting for 1 to 1 1/2
hours more, basting occasionally with drippings and more marinade, until
meat thermometer registers 170 degrees.
Mix flour and 1/3 cup marinade or Guinness to a smooth paste. Place
roast on a platter and keep warm. Skim fat from cooking liquid. Strain,
pressing solids, and add flour mixture, 1/2 cup Guinness, and enough
water, if needed, to measure 2 cups total liquid. Cook in roasting pan
or a saucepan, stirring constantly, until thickened. Serve sauce over
meat slices. Makes 8 servings.
Irish Roast Pork with Potato Stuffing
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2-4 tablespoons Guinness
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour Guinness into 3
-quart casserole dish. Place meat along edges of dish. Cover loosely
with foil and bake 1 hour at 350 degrees (F). Makes 6 servings.
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
Fish in Guinness
4 (6 oz. each) white fish fillets such as grouper
1/4 cup chopped scallions
3 tbs minced fresh parsley
3 tbs minced scallions
3/4 tsp. salt
1/4 tsp. white pepper
3/4 cup Guinness
Pat dry fish fillets and rub each fillet with butter. Butter a
glass or ceramic baking dish well. The dish should be just large
enough to hold the fish in one layer.
Sprinkle dish with 1/4 cup chopped scallions. Arrange fish in the
dish and sprinkle it with minced fresh parsley and minced scallions,
and salt and pepper to taste. Dot with butter.
Pour in enough Guinness to reach halfway up the sides of the fish.
Bake in a preheated 350 F oven for 20 to 25 minutes, or until fish
flakes when tested. Transfer the fish with a slotted spatula to a
heated serving platter. Spoon the cooking liquid over it and serve
the dish with fresh soda bread (or French). Serves 4.
Potted Herrings in Guinness
10 ea Filleted fresh herrings
600 ml GUINNESS (pref. draft)
5 fl Vinegar
1 x Onion cut into rings
2 x Bay leaves
10 x Cloves
4 x White and black peppercorns
1 x Salt as required
1 t Brown sugar
Wash herring fillets and roll up, starting from the tail. Place in a
baking dish and add the stout-and-vinegar mixture. Add all other
ingredients. Cover with baking parchment or foil and bake in a moderate
oven (about 350F) for 20 minutes. Remove from oven, allow to cool, and
Lamb Shanks braised in Guinness
Yield: Serves 6
6 lamb shanks
Flour, for dredging
Salt and pepper
1/3 cup olive oil
12 small white onions, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of rosemary
Pinch of thyme
1 cup Guinness
3/4 cup beef stock
12 small potatoes, peeled
Lightly moisten the lamb shanks with water. In a large bowl or plastic
bag, combine the flour, salt, and pepper and dredge the meat. In a large
skillet over medium heat, heat the olive oil. Add the lamb shanks and
cook on all sides until browned, about 10 minutes. Transfer to a Dutch
oven or ovenproof casserole. Add the onions, carrots, celery, garlic,
rosemary, and thyme to the skillet and cook for 5 minutes, stirring
constantly to absorb the pan juices. Combine the vegetables and pan
juices with the lamb. Add the Guinness, and beef stock, cover, and
simmer for 45 minutes. Add the potatoes, correct seasonings, recover,
and cook until the meat is tender, 1 1/2 to 1 3/4 hours. To serve, place
a lamb shank in the middle of a broad soup bowl and spoon vegetables and
Pork Chops with Guinness and Onion Gravy
8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar
Season pork with salt and pepper. Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over
Add pork in batches and brown well, about 6 minutes per side. Transfer
pork to plate. Set aside.
Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil
in same skillet over medium heat. Add onions and garlic. Season with
salt. Cover and cook 5 minutes, stirring once.
Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout
and 3/4 cup stock and bring to a boil, scraping up any browned bits.
Return pork to skillet.
Spoon some of onions over pork. Add enough additional stout and stock to
bring liquid halfway up sides of pork. Cover skillet with foil, then
lid. Reduce heat and simmer 20 minutes.
Turn pork over and cook until very tender, about 25 more minutes. Transfer
pork and onions to platter using slotted spoon. Degrease pan juices.
Boil juices until thickened slightly, about 10 minutes. Whisk in 1
tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic
vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy
Garnish with parsley and serve.
Steak & Kidney Pie with Guinness
2 lb Chuck Steak; trimmed, in -1.2 inch pieces
12 oz Ox Kidney; Cored and Chopped
1/4 pt Guinness
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs
For The Pastry
8 oz Self-raising Flour 4 oz Shredded Suet or Lard Salt and Pepper 1
Egg yolk; mixed with a splash of milk. Place the steak and kidney in a
bowl with the Guinness and herbs. Cover and leave for at least 4 hours,
Drain the meat, reserving the marinade. Toss the meat in the seasoned
flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and
gently fry the onions for five minutes. Remove the onions to a plate,
add more of the dripping to the pan and fry the floured meat in batches
until it's browned on all sides. Return the onions and the rest of the
meat and any remaining flour to the pan.
Stir thoroughly, then add the mushrooms, marinade, herbs and stock or
water. Bring slowly to a simmer, stirring as the sauce thickens, then
cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the
seasoning with salt and pepper and remove the herbs.
Transfer to a deep pie dish, place a pie funnel in the middle and leave to
cool. To Make the pastry. Sift the flour into a bowl. Sprinkle in the
suet or add the lard, season with salt and pepper and mix lightly with
your hands. Sprinkle in 2 tb of cold water, adding more as you mix with
a knife. As it begins to clump together, use your hands to work it into
a smooth, elastic dough. Leave to rest for five minutes, then roll out
the pastry slightly thicker than normal.
Cut a one-inch strip and lay it around the inside edge of the pie dish.
Dampen it with water, then put the pastry lid in place. Trim and crimp
the edge, knocking it back with the flat blade of a knife so that the
actual edge looks as deep as possible. Make a small steam hole in the
center and cut some leaves from the pastry trimmings to decorate the
top. Paint the pie lid with glaze.
Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower
the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the
pastry is golden brown.
Steak, Oyster, Guinness and Potato Pie
4 large size potatoes
200g fillet steak
100ml beef stock
1 onion finely chopped
salt, cracked black pepper
Bake potatoes in oven (200 deg. C) for 1 hour, or until cooked, cut the
top off the potato and scoop out cooked potato with a spoon (don't
discard) leaving an intact potato shell similar to a pastry case.
Combine cooked potato and butter and puree, season with salt and pepper.
Trim fillet so it is 1cm thick and fits into the potato case and fry for
about 30sec on each side in a hot fry pan (longer if you like meat well
cooked). Remove steak and leave to one side. Place onions in microwave
for 90sec on high, then place them in the fry pan that cooked the beef,
add beef stock and reduce over high heat till reduced by 2/3. Add
Guinness, reduce a little more then add about 50g of cooked potato to
thicken. To arrange the pies place a piece of steak in each potato case,
top each steak with 2-3 oysters, drizzle over some Guinness sauce and
finally top with pureed potato. Place in oven (220 deg. C) for 5-7min
and serve with Draught Guinness.
Oyster and Guinness Risotto with Watercress
2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups Arborio rice
1 cup sliced mushrooms
5 oz Guinness
1.25 liters hot chicken stock
24 freshly shucked oysters
1/2 cup chopped fresh watercress
Cracked black pepper to taste
Grated rind and juice of 1 lemon
Heat olive oil in a heavy based large saucepan. Add onion and garlic
and cook for 1-2 minutes or until translucent. Add rice and mushrooms
and cook 1-2 minutes. Pour in Guinness and cook, stirring until all
liquid is absorbed. Add the chicken stock, a cup or so at a time,
stirring and allowing the liquid to be absorbed before adding more.
Continue stirring and adding stock until rice is plump and soft, about
20-30 minutes. Stir in oysters, watercress, pepper and lemon juice and
rind and cook 1-2 minutes. Remove from heat, cover and set aside for 3
minutes. Serve immediately.
Duck in Guinness and Honey
1/2 lb duck, trussed
2 Tbs oil
2 Tbs honey
1 Tbs brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper
Preheat oven to 475 F. Wash and truss the duck. Brush with oil and seal in
a hot oven until browned (about 10 to 12 minutes). Meanwhile, in a heavy
saucepan mix together the honey, sugar, Guinness and spices and simmer
for 10 minutes. Add demiglaze or stock and continue cooking for another
15 minutes. Season to taste with salt and pepper. Reduce heat to 300F,
cover the duck with the sauce and roast for 60 to 75 minutes. Baste
occasionally. Test with a fork. If the sauce tastes too bitter at the
end of cooking time, add a little more honey. Remove from the oven and
allow to rest for a few minutes before carving. Serves 4
London Broil Stewed in Guinness
1 2-pound piece of London broil, cut at least 1 inch thick
1/2 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip breakfast bacon, cut into 1/4-inch pieces
1 plump clove garlic, peeled and cut lengthwise into small spikes
1 bay leaf
1 large onion, sliced 1/4 inch thick
1 cup stout or dark ale
1 tablespoon honey
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 275 degrees F. 2. To prevent the meat from curling,
trim off and discard the integument that surrounds it. Pat the meat dry
with paper towels and sprinkle it all over with half the salt and
pepper. Dredge with the cornstarch, patting it well into the meat.
Pierce the beef through in half a dozen places. Press the thyme leaves
into the bacon pieces and force a piece of bacon and a garlic spike into
each of the holes in the meat.
Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the
center of the pan and the meat on top of it. Pile the onion slices on
top of the meat. . Mix the stout, honey, vinegar, and Worcestershire
sauce and pour over the onions. Sprinkle on the rest of the salt and
Cover the mound of meat and onions with a sheet of waxed paper. Seal the
pot with two thicknesses of foil and press the lid down firmly . Put the
pot in the oven and bake, undisturbed, for 3 hours. Serve the beef hot,
with the thin sauce poured over it. Carve it at the table.
The natural sauce from the beef will be full-bodied but thin. I sometimes
"finish" it by adding 2 tablespoons of tomato sauce and a thickening of
3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water.
When the sauce has cooked and thickened sufficiently, salt it to taste
and pour it over the meat. Best accompaniment to this dish is creamy
mashed potatoes. Other fine complements are pureed turnips or buttered
Yield: 4-5 servings
Grilled Teriyaki Tuna
1/4 cup honey, warmed
1/3 cup light soy sauce or 3 tablespoons tamari sauce
1/3 cup Guinness
2 tablespoons olive or other vegetable oil
1 tablespoon sugar
1 tablespoon dark sesame oil
2 cloves garlic, finely minced and crushed
1/8 teaspoon ground ginger or 1/2 teaspoon fresh ginger, chopped
1/2 teaspoon liquid smoke (optional)
freshly ground black pepper to taste
2/3 cup flour
4 pounds tuna (mahi-mahi, sea bass or other firm fish, or large shelled
shrimp such as sea scallops can easily be substituted for tuna.)
Whisk together the first 11 ingredients and let stand at room
temperature 1 hour. Brush marinade over fish and refrigerate for 2 hours
before grilling. Sprinkle the fish with flour and grill, basting often
Guinness BBQ Chicken
1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce
Rub seasoned salt evenly over chicken. Arrange chicken in single layer
in shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover
and refrigerate at least 4 hours or overnight; turn chicken over several
times during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving
marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches
above hot coals. Cook until underside of chicken is dark brown, 20-25
minutes. Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of
chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue
cooking until chicken is fork tender, 5-10 minutes longer, brushing
often with marinade. Serve hot or cold.