Sweet Bourbon Marinade For Beef

BACKYARD BOURBON BEEF MARINADE



Backyard Bourbon Beef Marinade image

A touch of bourbon and sugar in this soy sauce marinade lend a smoky sweetness to grilled beef.

Recipe From allrecipes.com

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients: 7

1 cup Kikkoman Soy Sauce
¾ cup water
3 tablespoons bourbon
2 tablespoons sugar
1 teaspoon crushed garlic clove
1 tablespoon confectioners' sugar
2 pounds beef flank steak*
Calories240.1 calories
Carbohydrate5.7 g
Cholesterol47.6 mg
Fat10.9 g
Protein23.2 g
SaturatedFat4.6 g
Sodium2500.7 mg
Sugar5.5 g

Steps:

  • Combine all ingredients except beef flank steak. Marinade beef* in mixture 12 to 24 hours in refrigerator. Grill following your favorite method.


KENTUCKY BOURBON MARINADE



Kentucky Bourbon Marinade image

This straight Kentucky sour mash bourbon marinade is perfect for grilling beef, chicken and pork. It's great for boneless chicken breasts, steaks, chops, smoked ribs, brisket or pork roast. Adding a little smoke with hickory, mesquite or apple wood compliments the flavor nicely.

Recipe From allrecipes.com

Provided by Jack

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 12

Number Of Ingredients: 8

⅓ cup Kentucky bourbon
⅓ cup frozen pineapple juice concentrate, thawed and undiluted
⅓ cup soy sauce
⅓ cup apple cider vinegar
1 cup water
1 teaspoon minced garlic, or to taste
1 teaspoon grated fresh ginger root
3 dashes hot pepper sauce, or to taste
Calories35.6 calories
Carbohydrate4.2 g
Fiber0.1 g
Protein0.6 g
Sodium408.7 mg
Sugar3.6 g

Steps:

  • In a glass or ceramic bowl, stir together the bourbon, pineapple juice concentrate, soy sauce, cider vinegar, water, garlic, ginger, and hot pepper sauce. Add desired meat to dish and turn to coat. Marinate in the refrigerator before grilling as desired. Discard marinade after using.


MIXED GRILL WITH SWEET AND SPICY BOURBON SAUCE



Mixed Grill with Sweet and Spicy Bourbon Sauce image

Recipe From epicurious.com

Provided by Kate Higgins

Categories     Bourbon     Beef     Chicken     Pork     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients: 19

Marinade:
1 1/4 cups (packed) dark brown sugar
18 garlic cloves, peeled, pressed
1 cup mild-flavored (light) molasses
3/4 cup tamari soy sauce (do not use low-sodium)
6 tablespoons unseasoned rice vinegar
3 tablespoons chili powder
2 tablespoons chopped peeled fresh ginger
1 tablespoon (or more) hot chili sauce (such as sriracha)
3/4 teaspoon coarse kosher salt
9 green onions, chopped
Meats:
2 racks meaty baby back pork ribs (about 5 pounds)
8 meaty beef short ribs (about 4 pounds), top membranes trimmed
8 chicken thighs with skin and bones
1 cup beef broth
2 tablespoons bourbon
Nonstick vegetable oil spray
Ingredient info: Look for tamari at supermarkets and natural foods stores. Sriracha can be found in the asian foods section of supermarkets and at asian markets.

Steps:

  • For marinade:
  • Place sugar, next 8 ingredients, and 1 1/2 teaspoons freshly ground black pepper in large bowl. Whisk until salt dissolves. Mix in green onions.
  • For meats:
  • Sprinkle pork, beef, and chicken on all sides very lightly with coarse salt and pepper. Let stand 30 minutes. Arrange pork rib racks in single layer on large rimmed baking sheet. Arrange beef short ribs in single layer in 13 x 9 x 2-inch metal baking pan. Arrange chicken in another 13 x 9 x 2-inch metal baking pan. Pour 3/4 cup marinade each over pork, beef, and chicken; turn to coat. Marinate 1 hour at room temperature. Cover, chill, and reserve remaining marinade for grilling.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Add beef broth to pan with short ribs; turn ribs, meat side down, in broth. Cover pork, beef, and chicken pans tightly with foil. Place pork on lower rack. Place beef and chicken on upper rack. Bake pork and chicken until tender, about 45 minutes. Remove both from oven; open foil. Continue to bake beef until tender, about 1 1/4 hours longer (2 hours total). Remove from oven; open foil.
  • Pour pan juices from pork, beef, and chicken into medium saucepan. Spoon off fat. Boil until reduced to scant 2 cups sauce, 25 to 30 minutes. Add bourbon; return sauce to boil, then remove from heat. Season with salt, pepper, and more hot chili sauce, if desired. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.
  • Coat grill racks with nonstick spray and prepare barbecue (medium-high heat). Cut pork racks between bones into ribs. Brush all meat with some of reserved marinade. Grill pork, beef, and chicken until slightly charred, brushing with more marinade and turning occasionally, 12 to 15 minutes.
  • Mound pork, beef, and chicken on platter. Pass bourbon sauce alongside.




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  1. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
  2. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
  3. Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.
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