Best Guinness Glaze Recipes

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GUINNESS GLAZE



Guinness Glaze image

This is as close as I think I can get to the Guinness Glaze they use at Bennigan's. Put it on any meat when grilling.

Provided by Herky

Categories     Low Protein

Time 35m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 9

1 1/2 cups Guinness stout
1 1/4 cups brown sugar
1/2 cup honey
1 small onion, chopped
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cornstarch
1 tablespoon olive oil

Steps:

  • In a small pot caramelize onions with oil.
  • Add spices and keep stirring with whisk
  • add brown sugar then honey
  • Then add stout.
  • Bring to a boil.
  • Reduce heat to medium and simmer until reduced by about half. Sauce will thicken quite a lot as it cools.
  • Store in refrigerator.

Nutrition Facts : Calories 3577.8, Fat 14.1, SaturatedFat 2, Sodium 7236.3, Carbohydrate 575.5, Fiber 3.8, Sugar 409.2, Protein 22.2

GUINNESS & HONEY GLAZED PORK LOIN



Guinness & Honey Glazed Pork Loin image

In his Las Vegas restaurant, The Nine Fine Englishmen, Kevin Dundon serves this Guinness glaze in a dish mixed with olive oil for dipping bread into instead of butter. Pork loin cooked with this glaze sounded just too delicious not to share. I found this recipe in the March 2005 issue of the BBC Good Food magazine. It is part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu. He serves this pork loin with colcannon and cabbage. As he says "I love buttered cabbage with this pork. Simply heat a knob of butter and cook the remaining finely shredded cabbage (the other half of the Savoy cabbage used in his colcannon recipe) for 5 minutes, so it's still just a little crunchy." I have already posted his side dish colcannon - Colcannon recipe #123663 - and his prepare-ahead starter - Smoked Wild Irish Salmon With Chive Pancakes recipe #123667. The preparation and cooking times provided below are my guesstimates. Kevin says that this dish will be "ready in 2 hours". Please mention your experience of cooking times if reviewing the recipe. I'll also post his dessert for this St Patrick's Day menu: Sheridan's Cream Sticky Pudding. All the dishes in this menu sound like any-time-of-year dishes to me! I certainly shan't be waiting until 17 March 2006 before making any of them!

Provided by bluemoon downunder

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

300 ml Guinness stout
100 ml clear honey
250 g light muscovado sugar
2 kg boneless pork loin, skinless, ask your butcher for the thick end
champagne or water
3 sprigs flat leaf parsley

Steps:

  • THE GLAZE: Put the Guinness, honey and sugar into a pan, and reduce by almost half to form a sweet, syrupy glaze, then allow to cool.
  • Heat the oven to 200ºC/fan 180ºC/gas 6.
  • Season the pork with pepper and salt, if you want, place on a baking tray, and roast for 20 minutes. Then turn the heat down to 160ºC/fan 140ºC/gas 3. Remove the pork from the oven and brush all over with most of the glaze (reserving a few tablespoons), cook for a further 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelised and glazed.
  • Remove the pork from the roasting tray and leave to rest.
  • Pour the remaining glaze into the roasting tray, then add the wine, Champagne or water. Place the pan on the heat and bring everything to the boil. Simmer for a few minutes until you have a thick gravy.
  • Carve the pork into thin slices and place on top of the colconnan (see Colconnan recipe #123663). Glaze with the Guinness syrup, drizzle a little on the plates and finish with a sprig of parsley.
  • My Notes: I really don't think you could get any clearer instructions than Kevin Dundon's. Yet the recipe is far from prescriptive. And I just love his catering for varied tastes in his "Season the pork with pepper and salt, if you want" instruction! And the option of using "wine, Champagne or water". I'll be looking closely at any more of his recipes I come across.

Nutrition Facts : Calories 1154, Fat 41.9, SaturatedFat 14.5, Cholesterol 210, Sodium 204, Carbohydrate 82.2, Fiber 0.1, Sugar 60, Protein 68.8

GUINNESS-GLAZED LAMB CHOPS



Guinness-Glazed Lamb Chops image

Provided by Ruth Cousineau

Categories     Beer     Lamb     Broil     Quick & Easy     St. Patrick's Day     Dinner     Lamb Chop     Winter     Coriander     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 cups (16 ounces) Guinness stout
1/2 cup packed light brown sugar
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
16 rib lamb chops (buy separately or buy two 8-rib racks of lamb and cut them yourself into individual chops)

Steps:

  • Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2-quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
  • Strain through a fine-mesh sieve into a bowl and discard solids.
  • Preheat broiler.
  • Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
  • Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. (Don't hesitate to cut and peek to check on the doneness of the meat.)
  • Transfer chops to a platter and drizzle with reserved glaze.

GUINNESS GLAZED PORK CHOPS RECIPE - (4.3/5)



Guinness Glazed Pork Chops Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 cups (16-ounces) Guinness stout
1/2 cup light brown sugar, packed
1 1/2 tablespoons coriander seeds, crushed
1/2 teaspoon black peppercorns, crushed
4 bone-in pork chops, medium thickness
Note: 16 Rib lamb chops can be used for this recipe, too

Steps:

  • Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes. Strain through a fine-mesh sieve into a bowl and discard solids. Preheat broiler. Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan. Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness-- Lamb about 140°F and Pork about 145-150°F. Transfer chops to a platter and drizzle with reserved glaze.

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