COURTESY NATASHA BELIVEAU

I have used this recipe on multiple occasions for BBQs, mechouis, or just at home. It’s often my go-to recipe for beef marinade because, surprisingly, it doesn’t have an over powering flavour once cooked. I really enjoy the taste of Highland beef; although, like on any beef, we run into cuts that sometimes require some tenderizing. This marinade can be used on different cuts, from steaks, to roasts, or cubes. I will let the meat marinate overnight in a Ziploc bag so that all the meat is covered evenly. I use a syringe to inject the left over marinade into the meat (usually for roasts); this keeps the meat moist and adds a layer of flavour.  If you have larger cuts, double up the quantities. Enjoy!

 

Ingredients

• ¼ cup olive oil
• 2 tbsp Worcestershire Sauce
• ¼ cup balsamic vinegar
• ½ cup Guinness Stout (enjoy the rest)
• 3 cloves minced garlic
• 2 tbsp brown sugar
• 2 tbsp birch syrup, maple syrup OR molasses (birch syrup is nice to try if you can find some)
• 2 tsp onion powder
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 2 tsp salt