Gourmet Cooking and Recipes

Save to favorite Discuss Beef Loin Marinated in Beer & Peppers recipe

Write a comment Print Beef Loin Marinated in Beer & Peppers recipe

Print this recipe Email Beef Loin Marinated in Beer & Peppers recipe to friend

Email this recipe

Beef Loin Marinated in Beer & Peppers

Category: Beef

Author: Johnny C

Date: 9/29/2010

Rating:

(2.9) by 34 users

Ingredients:

Johnny C sent in this recipe for everyone to enjoy. I bet it would be good rolled in fresh, warm flour tortillas with the black raspberry sauce that the chef recommended. A combination of grilling and slow roasting are some of the Chef's secrets.

What the heck, go ahead and try it!

Amount/Measure/Ingredient
1 beef loin, boneless and well trimmed. (look for 3-4 or a 5 pound boneless sirloin strip roast)
6 red chile peppers
1 cup cider vinegar
1 onion, small and sliced
1 pinch salt and pepper
2 bottles Guinness Stout
1 tablespoon ground cumin
2 tablespoons crushed red pepper flakes
1 lime, juiced

Instructions:

Trim beef loin. Seed 6 red chile peppers, add 1 cup of cider vinegar and 1 small onion sliced. Put into food processor with pinch of kosher salt and pepper. Mix until peppers & onions are fine. Put mixture into large food bag and add two bottles of Guinness Stout, 1 tablespoon of ground cumin and juice from 1 fresh squeezed lime and two tablespoons of crushed red peppers.
Mix. Add beef loin and refrigerate turning so loin is always covered. Leave in marinate for several hours. Prepare a charcoal grill and when at its hottest, place loin on grill. Turn only when meat is starting to blacken. Blacken each side. Remove and place on roasting pan with rack. Finish in 350 degree oven until internal temp is 125° F. Remove and let sit on cutting board for 5 minutes. Slice thin cuts and fan on plate. Compliment meat with mixture of black raspberry preserves mixed to taste with prepared horseradish.

Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc.