Molassessbeer Marinade Recipes

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MOLASSES MARINADE FOR BEEF



Molasses Marinade for Beef image

This is a marinade with amazing flavor. I used it with bison steak, but any sort of beef roast or steak would work.

Provided by amy

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 18

Number Of Ingredients 8

½ cup molasses
½ cup brown sugar
1 cup ketchup
1 tablespoon lemon juice
1 tablespoon dried oregano
1 tablespoon garlic powder
½ teaspoon onion powder
3 rings onion

Steps:

  • Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 153.9 mg, Sugar 14.3 g

BEER AND MOLASSES BARBECUE SAUCE



Beer and Molasses Barbecue Sauce image

Categories     Sauce     Beer     Summer     Molasses     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 10

1 1/4 cups bottled chili sauce
3/4 cup mild-flavored (light) molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
1 teaspoon hickory-flavored liquid smoke*
A smoke-flavored liquid seasoning that is available at specialty foods stores and at many supermarkets.

Steps:

  • Mix all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat; simmer until sauce thickens and is reduced to 2 cups, stirring frequently, about 15 minutes. Cool completely before using. (Can be made 1 week ahead. Cover and chill.)

GINGER MOLASSES MARINADE FOR CHICKEN OR PORK (OR EVEN TOFU)



Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu) image

In my never ending quest to bring new flavors to the table I came upon this recipe in a decade old copy of Cooking Light. I have tried it with chicken but think it might work just as well with pork or even tofu. I've played with the balance of ingredients to suit my own tastes. The ginger gives a bit of heat to balance the sweetness of the molasses, but if you want more a dash of red pepper flakes would work.

Provided by justcallmetoni

Categories     Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup dark molasses
1/2 cup low sodium soy sauce (not regular as the finished dish will be unpleasantly salty)
1 1/2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper
1 pinch red pepper flakes (optional)

Steps:

  • Mix all of the marinade ingredients together. Combine with selected meat and marinade for 2 to 24 hours. This is enough marinade for 1 to 1 1/2 pounds of meat.
  • Remove meat from marinade, draining excess liquid.
  • Cook as desired. Grilling (indoor or outdoor) or broiling suggested.

Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 1070.4, Carbohydrate 19, Fiber 0.4, Sugar 12.2, Protein 1.7

TANGY MOLASSES AND BEER BARBECUE SAUCE



Tangy Molasses and Beer Barbecue Sauce image

I use this often on my outdoor and indoor grill or for broiling, brush this on the last 15-20 minutes of cooking time. Plan ahead this sauce needs to chill for a minimum of 6 hours before using. This will keep refrigerated for up to 1 week.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 6h25m

Yield 2 cups (approx)

Number Of Ingredients 13

1 small onion, minced
1 -2 tablespoon fresh minced garlic (or to taste)
2 -3 tablespoons oil (do not use olive oil)
1 1/2 cups chili sauce (store-bought)
3/4 cup light molasses
3/4 cup beer
2 tablespoons Dijon mustard
2 tablespoons chili powder
2 teaspoons soy sauce
1 teaspoon Tabasco sauce (or to taste)
1 1/2 teaspoons fresh lemon juice
1 teaspoon liquid smoke
salt (optional)

Steps:

  • In a heavy sauce sauté onion and garlic in about 2 tablespoons oil until soft (about 3 minutes).
  • Add in all remaining ingredients; mix to combine and bring to a boil, stirring occasionally.
  • Reduce heat; simmer until the sauce thickens and is reduced to around 2 cups or a little more, stirring occasionally, season with salt if desired (this should take about 20 minutes).
  • Cool completely, cover and refrigerate for a minimum of 6 hours.

Nutrition Facts : Calories 792.1, Fat 22.7, SaturatedFat 5.2, Cholesterol 13.2, Sodium 1842.3, Carbohydrate 136.2, Fiber 8.8, Sugar 76.2, Protein 11.2

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