Ingredients

• 5 pounds beef flap meat
• 4 ounces Worcestershire sauce
• 4 ounces soy sauce
• 1 cup molasses
• 1 pound brown sugar
• 1 teaspoon freshly ground black pepper
• 1 tablespoon red pepper flakes
• 5 or 6 cloves garlic, smashed
• 2 cans stout, (recommended: Guinness)

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Instructions

1. Trim silver skin and icky fatty parts from your flap meat and cut them into 3 or 4-ounce chunks, or whatever size you like. Put them into a container with a tight fitting lid; don't forget to leave extra space for the marinade.
2. In a large bowl whisk together the Worcestershire sauce, soy sauce, molasses, brown sugar, pepper, pepper flakes, and garlic. Add the stout- careful, it will foam a bit. There is really no need to add salt; the soy and Worcestershire are plenty salty.
3. Pour the marinade over the tips and gently stir to coat evenly, if you don't use all the marinade it will keep for 2 weeks, refrigerated in an airtight container.
4. Refrigerate the meat for 8 hours or overnight. (Will keep, refrigerated for 4 or 5 days) and then cook as desired.