Guinness-Glaze for Beef, Lamb, Grilled Chicken, Ribs, Rabbit,Duck

By CheeseDiva

Ingredients

• 2 cups (16 ounces) Guinness stout
• 1/2 cup packed light brown sugar
• (2) sliced shallots
• 1 Tab. Irish butter

Details

Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from epicurious.com

Preparation

Step 1

Bring stout, sugar,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) Add shallots; cook until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
Stir in butter.

Cooks' Notes:
•Beer can be confusing to measure: Do you include the head, or scoop it off, or let it dissipate? Guinness comes in a variety of different–sized cans and bottles. Tilt the measuring cup while pouring the stout against the side of the measure (to minimize the creation of it's famous head), and let the foam subside so that you are only measuring the dark liquid. Any leftovers are the cook's treat.


•Glaze can be made 3 days ahead and chilled, covered. Bring it to room temperature before using.
butcher not to french the bones.