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Credit: Jose Tavarez
Skills for Culinarians Day Cookbook, July 2004
1 1/2 cups Guinness stout
1 1/2 cups chicken stock
2 oz. extra virgin olive oil
2 sprigs thyme
1 t Worcestershire sauce
3 T steak seasoning
1 bay leaf
1) Combine all ingredients for the marinade in deep dish, mix well.
2) To utilize marinade as a sauce, reserve marinade prior to cooking meats.
3) Pour marinade into pot; bring to boil, skimming off foam that rises to surface. Reduce by half Remove from heat; strain.
4) Whisk in butter one piece at a time until it is totally incorporated into the sauce.
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