GUINNESS BROILED SHRIMP
Make and share this Guinness Broiled Shrimp recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp, leaving tails intact.
- Combine Guinness and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
- Cover and marinate in refrigerator for about 2 hours, stirring occasionally.
- Drain shrimp, discarding marinade.
- Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan.
- Broil 5½ inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.
GUINNESS BEEF RIBS
Make and share this Guinness Beef Ribs recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 10h17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- ---To Prepare The Ribs---.
- In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
- Place the ribs in a glass baking dish and pour the marinade over them.
- Cover and refrigerate overnight.
- ---To Prepare The Glaze---.
- In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce, parsley, 1 tablespoon garlic, and pepper.
- ---Fire Up The Grill---.
- Remove the ribs from the marinade and place them on the grill over medium coals.
- Grill until cooked through, turning occasionally, about 10-15 minutes.
- Brush with the glaze and cook 1 minute per side.
- Serve with the remaining glaze.
GUINNESS BARBECUE SAUCE
Make and share this Guinness Barbecue Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 1h10m
Yield 1 Irish pint, 10 serving(s)
Number Of Ingredients 14
Steps:
- To Prepare Pub Mustard:Combine mustard, brown sugar, salt and turmeric in blender or food processor and mix well.
- With the machine running, add beer in a slow, steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down the sides of the work bowl.
- Transfer to jars with tight-fitting lids.
- Store in cool, dark place.
- Combine barbecue sauce ingredients, cover and simmer for 45 to 60 minutes.
- Allow to cool slightly, taste and adjust spices to taste.
- Store refrigerated in tightly covered container.
Nutrition Facts : Calories 439.8, Fat 11.8, SaturatedFat 0.7, Sodium 496.5, Carbohydrate 55.6, Fiber 5.8, Sugar 31.2, Protein 11.1
GUINNESS® IRISH STEW
With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work.
Provided by mycocinamykitchen
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h35m
Yield 10
Number Of Ingredients 15
Steps:
- Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
- Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
- Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
- Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
- Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
- Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 37.2 g, Cholesterol 82.5 mg, Fat 28.4 g, Fiber 4.8 g, Protein 25.8 g, SaturatedFat 9.3 g, Sodium 133.4 mg, Sugar 4.2 g
GUINNESS-BRINED BBQ LAMB STEAKS
Guinness Irish stout gives a punch of flavor to simple barbecued lamb steaks.
Provided by Andrew Schloss
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
- Light a grill for direct medium-high heat, about 425°F.
- Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
- Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
- Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
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