Be advised that all these Guinness recipes are best with a simulated Irish Pub Guinness, and not draught.
You can make a reasonable facsimile of Irish Pub Guinness by mixing a 3 to 1 ratio of draught to stout.
This only applies outside of Ireland. Your mileage (and taste) may vary.

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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 take out.

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 trimmed
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
Spicy mustard

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.

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Guinness Beef Stew

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.

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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.
Serves 4-6

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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 cooking.
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
flour
water

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.

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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 muslin)
Salt and freshly ground black pepper
Tabasco sauce

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 taste.

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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.
corn starch
water
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 potatoes)

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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
vegetable oil
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.

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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
(serves four)

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.

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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
Beef broth
24 oz Guinness
preparation:
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.

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Irish Spiced Beef

20 cloves
2 tsp ground allspice or cinnamon
6 Shallots, finely chopped
2 tsp Prague Powder (can be obtained from from a Polish, German or Czech butchershop)
1lb Kosher Salt (coarse)
1 tsp black pepper
3 tsp. ground mace
7-8 lb. beef.
2-3 bay leaves,
ground nutmeg,
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.
Serves 3

This is dish is enjoyed both hot at dinner and cold at breakfast.

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Simple Guinness Roast

Ingredients
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.

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Guinness Corned Beef

4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Guinness

Directions
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 sugar.
3 Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
Editor's Note:
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.

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Steak & Guinness Pie

1 kg Round steak
1 tbsp Flour
1 tsp Brown sugar
1 tbsp Raisins (optional)
5 Onions
300 ml Guinness
8 Slices bacon
3 oz Lard
Chopped parsley
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.

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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.
Servings: 4

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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
ground pepper
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.

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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.

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Beef and Guinness Puff Pastry Pie

Ingredients:

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
500ml Guinness
2 bay leaves
2 sprigs fresh thyme
salt and freshly ground black pepper
500g puff pastry
1 egg, lightly beaten

Preparation:

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
Serves: 6

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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

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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.

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Guinness Carbonnade

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
fresh tyme
chopped parsley

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.
Serves 4

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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 flavors.
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.

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Guinness Beef Short Ribs

Ingredients:
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

Preparation:
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.

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Guinness Spare Ribs

4 servings

4 lbs short rib of beef
--- Marinade---
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
--- Glaze---
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 medium coals.
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.

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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.

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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.

Ingredients
6 x 150 to 200g beef Scotch fillet steaks
Milled pepper
Crystal salt
Olive oil to sauté

Sauce
1 medium-sized red onion
300ml Guinness
800ml demi-glaze
1 sprig thyme
Milled pepper
Crystal salt
Knob of salted butter
Potato gnocchi
250g peeled, diced potatoes
Knob of butter
1 small egg
60g plain flour
25g grated fresh horseradish

Garnish
Chopped chives
Method

The Steaks
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.

The Sauce
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 by half.

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.

The Gnocchi
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.

The Steaks
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 chopped chives.

Serve immediately, accompanied by braised cabbage and glazed root vegetables.

Serves 6

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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.

Serves 2

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Glazed Leg of Ham with Guinness & Cardamom

You need:
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

Method:
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.

Serving suggestion:
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 and chill.

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Guinness Gammon & Spinach (Direct from St. James Gate)

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.

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Pork Roast in Spicy Guinness Sauce

Ingredients
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

Method

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.

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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.

Potato Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
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.

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Fish in Guinness

4 (6 oz. each) white fish fillets such as grouper
unsalted butter
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.

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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 serve.
Servings: 4

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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 broth around.

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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 medium-high heat.
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 over pork.
Garnish with parsley and serve.

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Steak & Kidney Pie with Guinness

6 servings

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, preferably overnight.
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.

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Steak, Oyster, Guinness and Potato Pie

4 large size potatoes
200g fillet steak
8-12 oysters
50ml Guinness
100ml beef stock
1 onion finely chopped
100g butter
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.

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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.
Serves 4

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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

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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 pepper.
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.
Author's Note:
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 noodles.
Yield: 4-5 servings

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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 with marinade.

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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.

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