All of that said, I do like a glass of stout every now and again, and Guinness was the first one I ever tasted. Let's face it, it's delicious. It also makes a wonderful base for a rich and tangy sauce to serve with a spice rubbed pork or beef roast. Our dinner tonight happened to be a small pork sirloin tip roast, which I just rubbed up with Stonewall Kitchen Chicken & Pork Rub and a bit of olive oil this morning, and roasted simply this evening. The Guinness stout makes a deep, dark sauce with a deep, dark flavor that tastes like you had to work on it for hours. I think my favorite Irishman would love it.
|Quick & Easy Guinness Sauce For Beef or Pork.|
Every blogger has to publish SOMETHING for St. Patrick's Day, right?
Quick & Easy Guinness Sauce For Beef or PorkMakes about 1 scant cup
1 bottle of Guinness stout
1/4 cup beef stock, or water
1T blackstrap molasses
2T sugar or erythritol
1T balsamic vinegar
1/2 tsp. of Stonewall Kitchen Chicken & Pork Rub ( or other favorite meat rub)
pan drippings from a small (under 3 lb.) pork or beef roast
Place everything but the pan drippings into a medium, preferably wide, saucepan, boil and reduce to about half. Stir in the drippings, taste and thin as needed with a bit of water if too intense. Serve hot with pork or beef.