Stout beer's high alcohol content stands up to beef's complex flavor profile.
Beer-based marinades impart flavors and tenderize proteins through enzymatic action. Beer's flavor profile and high pH level make it an ideal base for a marinade. Incorporating complimentary fresh herbs will contribute to its aromatic profile. Beer-based marinades commonly are used in beef and poultry applications because of their assertive flavor.
Instructions
1. Add beer to the mixing bowl slowly and allow its carbonation to subside. Add Dijon mustard, Worcestershire sauce, red wine vinegar and sugar to the bowl. Whisk thoroughly until sugar is dissolved.
2. Rinse fresh rosemary and thyme and dry on a paper towel. Coarsely chop the herbs and add to the mixing bowl. Crush one peeled garlic clove with the heel of a chef's knife, finely mince and add to the bowl. Add kosher salt and fresh ground black pepper and incorporate.
3. Pour the marinade into a glass or plastic storage container and place in a refrigerator. Allow the mixture to sit for a minimum of 24 hours before using. This marries the components of the marinade and contributes to uniform distribution of its flavors and aromatic qualities.
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