Appetizers
Triple Threat Beer-Cheese Spread
Ingredients
250 G (1/2 lb) sharp cheddar cheese, cut up
60 G (2 oz) blue cheese, cut up
90 G (3 oz) cream cheese, cut up
1 tsp caraway seeds
1 tsp paprika
1/2 cup Guinness
Method
Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender. Add caraway seeds, paprika and beer. Blend until smooth. Transfer to a serving bowl or crock. Serve at room temperature with crackers or beer-can biscuits, or spread on grilled hamburgers or hot dogs. Makes about 2 cups
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Cheese and Guinness Fondue
(Makes one pint)
Ingredients
2 lb grated Cheddar cheese;
½ pint Guinness (good measure);
6-8 tsp Worcester sauce;
salt & pepper;
cayenne pepper;
1 tbsp corn flour or cornstarch
Method
Put grated cheese into a 7-inch fondue dish or enameled iron casserole and melt gently, stirring continuously. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.
Note: If a normal 7-inch or bigger dish is used, one pint of fondue is the right quantity. For half the quantity, a smaller dish must be used.
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Irish Rarebit
2 tbsps butter
2 tbsps flour
1 tsp Dijon mustard
1 tsp honey
1/2 c. milk
1/2 c. Guinness
1 c. Cheddar cheese, grated
Salt and pepper
Melt the butter in a heavy pan, and stir in flour to make a roux. Cook on
a low heat for a further minute without allowing it to brown. Remove pan
from heat and gradually beat the milk into the roux. Return to heat and stir
until the mixture thickens. Stir in mustard and honey and finally the
Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated
cheese and stir over very low heat only until all the cheese has melted.
Spread thickly on four slices of toast and brown under the grill.
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Guinness and Stilton Pate
2oz butter
1 shallot, finely chopped
1 clove garlic, minced fine
2 oz Guinness
zest of half a lemon
4oz Stilton, crumbled
1 small bunch parsley, finely chopped
salt, to taste
freshly ground black pepper
Melt the butter in a saucepan and gently sweat the shallot and garlic
until soft.
Remove from heat and allow to cool. When cool, add the Guinness and simmer
gently for
3 minutes. Add the remaining ingredients and stir well. Transfer to a
blender and process until
the mixture has bound. Check the seasoning. Divide between individual
ramekins and
refrigerate for at least 2 hours.
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Guinness & Stilton Pate II
1 oz butter
1 oz plain flour
4 oz milk
4 oz Guinness
4oz grated Stilton
1 teaspoon mayonnaise
1 clove garlic, crushed or chopped
salt and pepper, to taste
Note: The trick to this recipe is that all the ingredients need to be
added and melted slowly together.
Take your time and don't rush it.
Melt the butter over low to medium heat and then stir in the flour, cook,
stirring for a
few minutes and then slowly add the milk. When milk is incorporated,
gradually add
Guinness. Continue stirring until boiling and you have a thick sauce.
Gradually stir in the grated Stilton then add the rest of the ingredients
and mix thoroughly.
Spoon into individual ramekins and serve
chilled with fingers of hot toast.
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Soups
Creamy Sydney Rock Oyster Bisque
Serves 4-6
Ingredients
24 Fresh Sydney Rock Oysters or 1 jar freshly shucked drained, keep liquid.
1 cup fish stock (including water drained from bottled oysters)
1/2 cup Guinness
1 small white onion or 1/2 leek, diced
1 Stalk celery, diced
2 cups (about 400gm) diced peeled potato
1 teaspoon thyme
1/2 cup low fat milk
Freshly ground pepper to taste
Watercress or parsley for garnish
Method
Drain the oysters, retaining the liquid and add enough fish stock to total 1 cup. Heat 2 tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper, or use an immersion blender in the saucepan to puree until smooth. Bring back to boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh watercress or parsley.
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Fat Stout Onion Soup
1/4 cup olive oil, or more if needed
3 large onions, thinly sliced
salt and pepper
6 cups beef or rich chicken stock
2 bottles Guinness Extra Stout
2 bay leaves
1/2 teaspoon dried thyme
pinch allspice
blue cheese and beer croutons
In a large soup pot, heat the oil over medium-high heat. Put in the
onions, sprinkle them lightly with salt and pepper, and cover the pot.
Stirring from time to time, cook the onions until light brown, about 30
minutes. Add all the remaining ingredients, except the croutons. Bring to a
boil, and reduce to a simmer. Cook for 30 minutes, or until the onions are
quite soft and the broth has a nice onion flavor. Season with salt and
pepper, and a little vinegar if desired. To serve, garnish with croutons.
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Guinness French Onion Soup with Garlic Croutons
l lb onions cut into thin strips
1 tsp black pepper
2 bay leaves
1 1/2 pints chicken stock
1 1/2 pints beef stock
1/2 cup Guinness Stout
2 tbsp
Heat the oil and add the onions, black pepper and bay leaves. Sauté the
onions until brown; this caramelizes the sugars and gives the FOS its color
and onion flavor. Add the stocks at room temperature or cold; this allows
more flavors to go into the stock. Bring it to a boil. Add the Guinness
Stout and bring to a boil. Add the croutons and Swiss Cheese and place under
broiler until the cheese is melted. To make the FOS go with German style
pilsners, substitute sherry for Guinness. Do not use cooking sherry as it
will make the soup salty. To make Country FOS, add all chicken stock.
Garlic Croutons
Enough oil to cover the bottom of a sauté pan
Chopped fresh garlic (to your taste)
Bread
Cut the bread to fit the bowls you will be using; the French use day old
French bread. Sauté the garlic until translucent. Put the croutons in the
pan and brown both sides. Place croutons on a bowl of FOS with Swiss cheese
on top; place bowl under broiler until cheese is melted.
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Breads
Irish Brown Soda Bread
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
Preheat oven to 425 degrees F (220 degrees C).
Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead lightly.
Divide dough into 4 pieces. Form into rounded flat loaves. Using a knife mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.
Irish Soda Bread
3 1/2 cups unbleached flour (or use 2 1/2 cups whole wheat flour plus 1 cup unbleached)
1/2 to 3/4 cup raw or brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 stick butter, softened
1 egg
1 1/4 cups buttermilk
1/2 cup golden raisins or currants
1 teaspoon dried caraway seeds (optional)
Preheat oven to 375F.
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
Cut the butter into the flour mixture, until crumbly.
Add egg and buttermilk.
Mix until moistened.
Add raisins or currants and caraway seeds if desired.
Form into a round loaf on a greased baking sheet.
Use a knife to cut a spiral or cross on the top.
Bake one hour.
Guinness and Malt Wheaten Bread
Yield: 10 Servings
2 cups coarse whole wheat flour or
1 cup each quick-cooking oatmeal and oat bran
2 cups fine whole wheat flour
1/2 cup superfine sugar
1 teaspoon baking soda
1 teaspoon salt
8 Tablespoons butter
1 teaspoon malt extract
1 1/4 cups buttermilk
1 1/4 cups Guinness
Preheat oven to 425° F. Grease a 9-inch loaf pan and dust with whole meal flour. In a large mixing bowl, combine the flours, sugar, soda, and salt. Cut in the butter. Stir in the malt, buttermilk, and Guinness and mix well. Pour into prepared pan and sprinkle with 1 to 2 tablespoons coarse whole wheat flour. Bake for 30 minutes, then reduce heat to 400° F and bake 15 to 30 minutes longer. Bread is done when a skewer inserted into the center comes out clean. Turn off the oven and cool with the door open for 30 minutes. Transfer to a wire rack to cool completely.
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Guinness Oatmeal Bread
Yield: 4 servings
2 c Unbleached white bread Flour
1/2 c Whole wheat bread flour
1 c Quick-cooking oatmeal
1/2 c Cornmeal
1 1/2 ts Salt
4 tb Powdered buttermilk
1/2 c Flat room-temperature flat
Guinness stout
3 tb Maple syrup
2 Egg whites
1/2 c Plus 1 T water
2 1/2 ts Yeast
This is a recipe adapted for the 1.5 lb Panasonic Bread Machine. It's almost perfected (I think another 1 T of water and/or 1/2 t of yeast would benefit it).
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Vegetables
Colcannon
Utensils: Large saucepan, potato peeler, cutting knife, food processor, cutting board, measuring spoons, skillet (to cook bacon), measuring cups, potato masher.
Ingredients:
2 pounds medium-size potatoes
1/2 pound cabbage
2 strips bacon
2 tablespoons butter
1 teaspoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
1. Boil the potatoes until soft, peel and mash them. Cook the 2 strips of bacon. Shred cabbage (you can either cut very fine shreds or use the food processor). Cook the cabbage, covered with bacon and one-half cup water until very tender. Drain.
2. Melt butter in a large saucepan. Add minced onion, salt and pepper, potatoes and cabbage. Blend thoroughly and heat.
Serves 6
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Guinness Potato Salad
1 hour 45 minutes (1 hr 10 min prep, 35 min cooking)
4-6 servings
Update to: servings US Metric
6 medium potatoes
4 slices bacon
1 tablespoon onions, chopped
1 stalk celery, chopped
1 teaspoon Morton light salt
2 tablespoons unsalted butter
2 tablespoons unbleached flour
1/2 teaspoon dry mustard
1 tablespoon sugar
8 fluid ounces Guinness stout
1/2 teaspoon Tabasco hot pepper sauce
2 tablespoons fresh parsley, chopped
1 Boil potatoes in medium-size saucepan until just tender.
2 Peel and slice.
3 Fry bacon until crisp.
4 Break into small pieces and mix with onion, celery, and salt; set aside.
5 Stir melted butter and flour in a small saucepan until blended.
6 Add mustard and sugar.
7 Slowly stir in beer and hot pepper sauce.
8 Bring to a boil, stirring constantly.
9 Pour over potatoes.
10 Sprinkle with parsley.
11 Toss lightly and let stand 1 hour.
12 Add bacon mixture; toss gently and serve.
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Champ
Champ is a mixture of mashed potatoes and scallions or fresh chives that is served in a mound with a well of melted butter in the
center. Traditionally it is eaten with a spoon, starting from the outside of the mound and dipping each spoonful in butter. From The Irish Heritage Cookbook.
2 lbs. potatoes, peeled and cut into 2-inch pieces
1/2 cup milk, light cream or half and half
6 tbsps. butter
1 1/3 cups chopped scallions or fresh chives
Salt and pepper to taste
1. Cook potatoes in boiling salted water until tender, 12-15 minutes. Drain and mash.
2. Meanwhile, in a medium saucepan, combine milk and 4 tbsp. of butter. Heat over medium heat until butter is melted. Add scallions or chives, reduce heat to simmer, and cook until scallions or chives are soft, 2 to 4 minutes.
3. Add potatoes, salt and pepper to milk mixture and stir until blended. To serve, spoon champ into a bowl or onto a plate, make a well in
center, and top with remaining butter. Serve at once.
Serves 4
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Beets in Guinness with
Beet Greens
9 pounds beets including the greens
(4 1/2 pounds without the greens), trimmed,
leaving 2 inches of the stem ends intact and reserving
1 pound of the beet greens
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
the reserved beet greens or 1 pound of kale, coarse stems discarded and the
leaves washed well, spun dry, and chopped very coarse
In a kettle cover the beets with 2 inches cold water, bring to a boil, and
simmer the beets, covered, for 20 to 35 minutes (depending on their size),
or until they are tender. Drain the beets and under the cold running water
slip off and discard their skins and stems. In a skillet bring to a boil the
stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the
beets, quartered, add the salt and pepper to taste, and keep the beets warm,
covered. In a large skillet heat the remaining 2 tablespoons butter over
moderately high heat until the foam subsides, in it sauté the reserved beet
greens, stirring, for 5 minutes, or until they are tender, and stir in the
salt and pepper to taste. Arrange the greens around the edge of a platter
and mound the beets in the center.
Serves 8.
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Oyster and Guinness Risotto with Watercress
4 servings
2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups arborio rice
1 cup sliced mushrooms
125ml Guinness
1.25 litres hot chicken stock
24 freshly shucked oysters
1/2 cup chopped fresh watercress
Cracked black pepper to taste
Grated rind and juice of 1 lemon
Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent.
Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed.
Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes.
Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes.
Remove from heat, cover and set aside for 3 minutes. Serve immediately.
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Evil Bart's Fire Smoked Beans
Ingredients Method
4 lb. dried white beans, soaked overnight
4 ham hocks
2 bottles Guinness Stout
2 large garlic cloves
1 lb. brown sugar
2½ c. molasses
2½ c. tomato puree
¾ c. cider vinegar
2 Tbs. Cookshack Spicy Chicken Rub
2 Tbs. red crushed chilies
2 Tbs. toasted coriander
5 Granny Smith apples, diced
10 bacon strips Soak beans overnight.
Boil with 1 bottle Guinness and 4 hocks. Watch water level. Should not fall below level of beans. Boil until some of beans are just starting to break up. Pour off liquid until ¾ level of beans.
Clean and dice hocks and add with remaining ingredients. Place bacon on top of beans.
Bake at 250F for 5 hours and uncover. Raise temperature to 350F and continue to bake, stirring every 10 minutes for 30 to 40 minutes.
Place in hotel pan and smoke with hickory for 3 hours, stirring every 20 minutes.
If beans are dry add tomato juice to desired consistency.
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Meats
Guinness Beef Stew
2 lbs sirloin steak
2 tblsp. dripping
2 onions (large)
2 cloves of garlic
¼ cup plain flour
1 cup beef stock
1 cup Guinness
3 carrots
2 bay leaves
1 tsp. fresh thyme
6 prunes
2 tbsp. chopped parsley
Chop onions, crush garlic and slice carrots. Cut meat into small chunks. Cut
prunes in half and remove the stone. Fry onions in dripping. When golden
brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to
remainder of dripping in pan and fry until meat is brown on all sides.
Reduce heat and add flour. Coat the meat with the flour and add stock slowly
to form a thick sauce. Add Guinness and simmer. Add onions and garlic and
carrots, herbs and season with salt and pepper. Stir all ingredients simmer
for 1-2 hours.
Don't cover. This gives it a thick sauce. Stir occasionally so that the
meat doesn't stick to the bottom of the saucepan. Add the prunes a half an
hour before the end. Garnish with parsley before serving. This dish can be
prepared the day before and reheated gently before serving.
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Irish Beef Stew with Guinness Stout
2 tbsp olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
1 large yellow onion, peeled and cut into 1/4 inch slices
2 cloves garlic, peeled and chopped
1 tsp dried thyme, whole
1 tsp dried rosemary
2-3 tbsp all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp chopped parsley
1/2 lb carrots, sliced
salt & freshly ground black pepper to taste
Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.
Serves 4-6
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Irish Rebel Stew
2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier
cuts of meat are fine, as they will become tender through long cooking.
4-6 medium potatoes (about 2.5 lbs)
4-6 large carrots (about 1 lb)
3 Tbsp bacon fat or lard
2 Tbsp Worcestershire sauce
1 tsp coarse black pepper
1/2 tsp oregano
1/2 tsp fennel seeds
1/4 tsp tarragon
1/4 tsp sweet paprika
1/4 tsp thyme
2 bay leaves
1 tsp gumbo file
1 bottle Guinness
flour
water
Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put
some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss
until coated. Do not bother to shake off excess flour. In a deep cast-iron
stewpot, heat bacon fat on high until it sputters when you drip water on it.
For those of you who can't bear using animal fat, 2 Tbsp of your favorite
oil should work fine. When hot, drop meat into stewpot and brown thoroughly
on high heat. Be attentive here and stir the meat often until all sides are
browned. Add 1 cup of the Guinness and the Worcestershire sauce. Let it
simmer a couple minutes until flavor and aroma have developed, scraping any
brown bits up from the pan bottom and sides. Add 1 cup water, herbs and
spices (except file), and remaining Guinness. Let simmer on medium-high heat
for 10-15 minutes. While it simmers, wash potatoes and cut into large chunks
(perhaps 6 chunks per potato, and yes they really should be that big). And
don't peel them - it's sacrilegious.
Wash (don't peel) the carrots, and cut them into long pieces (2 inches or
so). Add potatoes and carrots to stew. Add enough water to almost cover
everything, cover and cook over medium heat for at least an hour, preferably
two. Stir occasionally to prevent sticking or burning. When you stir, use a
fork. Break a few of the potatoes up as you do, mixing them back into the
broth. This will result in a much thicker, heartier stew. You may also
adjust the thickness to your preference with water or flour, depending on
how you like it. About 15 minutes before serving, add 1/2 tsp of the gumbo
file, turn off heat and let the stew stand to thicken (don't worry, the cast
iron pot will keep it plenty warm). The file is a good thickener, so if your
stew is too thin, add the full teaspoon. During dinner, leave the pot
covered in a warm (but turned-off) oven or on a burner over the lowest
possible heat. This will keep it warm when people go back for seconds (and
they will). Serve with Guinness, bread (for sopping up afterwards), and
plenty of salt. Seal and refrigerate any uneaten stew. To reheat, add a
little water and simmer until thoroughly warmed. This stew loses absolutely
nothing by being around for a couple of days.
Variations: This is a very rich and flavorful stew as is, and really does
not need the additional flavors of garlic or onion common in most stews.
However, for people who must have them, one large yellow onion (diced) can
be added in the last few minutes of the browning of the meat, but be careful
not to burn it. Garlic should be crushed or minced and added along with the
spices. Other common additions include peas, celery, parsley, and other
vegetables.
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Glens of Antrim Stew
1 oz/25 g butter
2 lb/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 tbsp plain flour (optional)
0.5 pint/275 ml beef stock
2 tbsp tomato puree
0.5 tbsp sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in
muslin)
Salt and freshly ground black pepper
Tabasco sauce
Melt the butter in a large pan and fry the meat in it until browned on
all sides. Do not crowd the pan; brown the meat in two or three batches if
necessary. Remove the meat from the pan, add the onion and carrots and cook
until slightly softened.
Return the meat to the pan, add the flour, if using, then stir in the
stock, tomato puree and sugar. Bring to the boil and then reduce the heat to
a simmer. Add the potatoes, if using, the Guinness or the wine, the bouquet
garni and salt and pepper to taste.
Cook over a low heat for about 1 to 1 1/2 hours or until the meat is
tender. While the stew is simmering, add 4 or 5 drops of Tabasco to taste.
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Tuatha De Danaan Beef Stew
2 to 3 lbs beef chuck
1 lb carrots
1 lb celery
1 lb potatoes
2 to 3 bottles Guinness extra stout.
corn starch
water
salt pepper to taste
Braise the meat until it's well done. Do not dredge with flour. Remove
the meat and add a enough water to make a gravy. Cut the meat into desired
size cubes. Return the meat to the pot and add two bottles of Guinness. Add
enough water so that the meat is covered. Bring to a boil, then simmer for 2
hours, or until the meat falls apart. Add the carrots, celery, potatoes, and
the last bottle. Cook until the veggies are soft. Add salt and pepper to
taste Mix cornstarch with a little water and stir into the stew. Simmer a
few minutes until it is the desired thickness. Remember, the idea with stew
is to add what you like and cook the meat until you can cut it with a spoon.
(Great served over garlic mash potatoes)
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County Wicklow Beef Stew
1/4 lb bacon
2 lg onions, thinly sliced
1 Tbsp granulated sugar
1 cup flour
1 Tbsp dried thyme
1/2 tsp black pepper, freshly ground
1 tsp salt
3 lbs beef, in 1" cubes
12 oz Guinness Extra Stout
vegetable oil
chopped fresh parsley (optional)
Egg noodles or baking powder biscuits (optional)
Coarsely dice the bacon and fry in a large skillet over medium heat until
crisp. Remove bacon, leaving grease in pan. Lower heat, add onions to the
bacon grease and sauté until tender. Sprinkle the sugar over the onions,
raise the heat to high, and stir until onions turn brown. Remove onions to
strainer and let drip until bowl, collecting the drippings. Meanwhile, mix
the flour, thyme, salt, and pepper, and coat the beef cubes with the
mixture, discarding any remaining flour mixture. Add the collected onion
drippings back to the skillet, raise heat to medium high, and brown the beef
cubes on all sides in small batches, removing each batch to an oven
casserole dish when browned. Add vegetable oil to the skillet as necessary.
Once all the beef has been browned and removed, pour Guinness into pan, add
bacon bits, and deglaze the skillet (heat and stir until all the brown bits
come off the bottom of the pan). Add the onions to the beef in the casserole
dish, pour the contents of the skillet into the casserole, and cover. Cook
in a 325 degrees F oven for 1.5 hours or until beef is tender. Serve atop
egg noodles or baking powder biscuits, garnished with parsley, with Guinness
as the accompanying beverage. Serves 6-8.
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Beef in Guinness
The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help
tenderize the tough but flavorsome meat.
2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
(serves four)
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.
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Beef In Guinness II
Ingredients for 6 servings:
2/3 lb Beef, cubed
1/2 c Flour, seasoned
Oil; for frying
2 Onion; sliced
4 Garlic clove; minced
3 Carrot; sliced
1 tsp Parsley; minced
1/2 tsp Thyme
Salt; to taste
Pepper; to taste
Beef broth
24 oz Guinness
preparation:
Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or
casserole. Sauté onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.
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Irish Spiced Beef
20 cloves
2 tsp ground allspice or cinnamon
6 Shallots, finely chopped
2 tsp Prague Powder (can be obtained from from a Polish, German or Czech
butchershop)
1lb Kosher Salt (coarse)
1 tsp black pepper
3 tsp. ground mace
7-8 lb. beef.
2-3 bay leaves,
ground nutmeg,
2 bottles of Guinness
Grind all dry ingredients and mix. Add shallots. Rinse beef and place in
Tupperware-like container, or glass container. Rub meat with 1/7 of the
spice/salt mixture. Place meat back into container, cover and set out in a
cool spot, or in the refridgerator. Once a day for 7 days, rub the meat with
one seventh of the mixture, turn over and re-cover. Leave the liquid that
forms with the meat. At the end of seven days place meat and liquid into a
big pot -add water to top up and cover the meat and boil until the meat is
tender.(a fork should just barely be able to lift up strands of meat) Change
water adding clean water and boil for another 30 minutes. Then add
carrots,onions, and potatoes. Cook until almost done. Add two bottles of
Guinness, and boil for another 10-20 minutes.
Serves 3
This is dish is enjoyed both hot at dinner and cold at breakfast.
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Simple Guinness Roast
Ingredients
One 3-4 LB Beef Regal Rump Roast
3 Tbsp coarse ground black pepper
3 Tbsp garlic salt
2-3 cups Guinness
1 Bay Leaf
1/4 cup olive oil
2 cups cut carrots
1 green bell pepper, sliced in strips
2-3 potatoes cubed
1 Tbsp flour
Heat oven to 350F. Rinse roast and pat dry. Mix pepper and garlic salt, rub onto all sides of roast. Place roast on bottom of clay or metal roasting pan, add oil, bay leaf, and Guinness. Add 1 cup water. Roast covered for 90 minutes. Add vegetables, roast covered for 30 minutes. Remove meat and veggies.
Gravy: pour liquid into a small saucepan, heat to near boiling. Mix well 1/2 cup COLD water and flour. Add Flour/water
mixture to saucepan, stirring constantly. Reduce to simmer, stir until thickened.
Feeds 2 Celtic warriors or 4 normal people.
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Guinness Corned Beef
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer
Directions
1 Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2 Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3 Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
Editor's Note:
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.
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Steak & Guinness Pie
1 kg Round steak
1 tbsp Flour
1 tsp Brown sugar
1 tbsp Raisins (optional)
5 Onions
300 ml Guinness
8 Slices bacon
3 oz Lard
Chopped parsley
Recipe of short pastry
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350
deg F) for 2-2 1/2; hours. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 tbsp honey.
Makes 4 servings.
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Beef and Guinness Casserole
1 1/2 lb Beef
6 oz Lean bacon, cubed
1 lb Shallots or small onions
3 Cloves garlic
1 Bouquet garnish
1 T Sugar Salt and pepper
Basil and parsley
1 T Butter
2 T Flour
1 T Wine or cider vinegar
1 Bottle of GUINNESS
Sauté the beef and bacon in a little oil. Drain off the excess liquid. Remove
the meat and set aside. Add the butter to the pan, and melt. Stir in the flour
to make a roux. Gradually stir in the stout. Place the meat and the small onions
(peeled) in a deep casserole dish, and season with the salt, pepper and herbs.
Crush the garlic and add to the ingredients. Sprinkle the sugar on top, and pour
in the sauce. Cover and place in the oven. Cook very gently for up to 3 hours at
300F. Check occasionally. If the casserole seems to be drying a little, you can
add more stout. Remove from the oven and mix in the vinegar. Serve with lots of
boiled potatoes to sop up the sauce.
Servings: 4
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Dublin Steak with Guinness
1 kg. Rump steak
2 tablespoons dripping
2 large brown onions, chopped
2 cloves of garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup of Guinness
2 large carrots sliced
2 bay leaves
1 sprig fresh thyme
ground pepper
1/2 cup prunes, halved and pitted (optional)
Chopped parsley for garnish
Remove any fact from the meat, cut into 1cm cubes. Heat 1 tablespoon of dripping in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer, remove from pan and drain on absorbent paper.
Heat remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
Blend through stock to form a thick smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add onions, carrots, herbs and pepper, stir until combined.
Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching. Cook uncovered so that sauce can reduce and thicken. Serve garnished with chopped parsley.
Note: If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of Guinness.
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Pot Roast in Guinness Gravy From County Clare
16 ounces Guinness Stout
3 to 4 pound chuck roast
2 tablespoons Spice House English Prime Rib Rub Seasoning (see note)
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1 clove garlic, minced
2 cups beef stock
2 tablespoons Kitchen Bouquet browning liquid (optional)
Vegetables (see note)
3 tablespoons cold water
2 tablespoons cornstarch
Preheat oven to 450 degrees.
Pour Guinness into bowl and set aside so beer flattens. Rub roast with prime rib rub seasoning.
In large non-stick pan over medium-high heat, add vegetable oil. Sear roast on each side until browned. Immediately remove meat from pan and set in large roasting pan. Coarsely chop onions and add to pan along with garlic. Add stock and Kitchen Bouquet, if desired. Roast in preheated oven 1 hour.
Reduce heat to 350 degrees and add Guinness. Liquid level should be at least halfway up side of roast. Roast an additional 2 hours, checking liquid level periodically and adding water if needed.
If adding vegetables while roast cooks, add during last 45 minutes. After 3 hours, roast should be fork-tender. Transfer from roasting pan onto warm platter.
Place roasting pan on stove top over high heat, stirring juices constantly. Make a slurry by combining water and cornstarch. Gradually add to juices until mixture thickens. Cook 3 to 4 minutes. Remove from heat and serve over meat and vegetables. Makes 4 to 6 servings.
Note: At the restaurant vegetables such as carrots, wedges of cabbage and mashed potatoes are served alongside meat. If desired, your choice of vegetables can be added to pot and cooked with roast as noted above.
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Beef and Guinness Puff Pastry Pie
Ingredients:
6 tbsp vegetable or sunflower oil
2 onions, halved and sliced
225g medium size chestnut or button mushrooms, cut into quarters
3 cloves garlic, finely chopped
1kg braising steak, trimmed of fat and cut into 2.5cm chunks
5 tbsp plain flour seasoned with salt and freshly ground black pepper
500ml Guinness
2 bay leaves
2 sprigs fresh thyme
salt and freshly ground black pepper
500g puff pastry
1 egg, lightly beaten
Preparation:
1. Heat 2 tbsp of oil in a large, oven-proof casserole dish and gently fry the onion until soft, about 5 minutes. Add the mushrooms and garlic and cook for a further 5 minutes or until the mushrooms are soft. Remove the vegetables from the pan and place in a large bowl.
2. Place the seasoned flour in a bowl and toss the meat in it, a handful at a time. Heat a little more oil in the pan and fry the flour-coated chunks of meat over a medium-high heat until browned on all sides. Do this in batches, coating each new batch of meat in the flour and adding more oil to the pan when needed. Transfer the browned meat to the onion and mushroom bowl while you fry the rest.
3. When all the meat is browned, return everything to the casserole dish and pour over the Guinness. Add the bay leaves, thyme, salt and pepper and bring to the boil. Reduce the heat and simmer very gently, partially covered for 1½ to 2 hours or until the meat is tender and the sauce slightly thickened. Alternatively, you can cook in a 170C/325F/gas mark 3 oven for the same amount of time. Check the liquid level occasionally to make sure it doesn’t become too dry, adding a little water if necessary.
4. When cooked, remove from the heat and tip the mixture into a wide baking dish, at least 5cm deep. Allow to cool to room temperature or store in the fridge.
5. Roll out the pastry and cut out 6 circles, each about 10cm in diameter, and lay them on the beef mixture so they overlap slightly. Brush with the beaten egg.
6. When ready to bake and serve, preheat the oven to 200C/400F/gas mark 6 and cook for 30 minutes or until the pastry is risen and golden and the pie heated through.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Serves: 6
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Extra Special Beef Braised in Guinness
2 1/2 pounds chuck meat cut into 1" chunks
2 large onions, coarsely chopped
6 carrots, peeled and sliced into thick chunks
flour for dredging (about 2-3 tablespoons)
12 oz. bottle of Guinness, room temp.
3 ribs celery, cut into chunks
fresh parsley, chopped
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
1 bay leaf
salt and pepper
Dredge beef in flour, salt, and pepper. In a very hot stew pot, sear the
meat until very brown. Add the Cream Stout, de-glazing bottom of pan to lift
off small brown pieces. Add vegetables and reduce heat to medium flame. Add
dried spices. Reduce to simmer and cook in covered pot 2 hours, or until
meat is tender. Garnish with chopped parsley
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Guinness Steamed Brisket of Beef
2 onions, peeled and thickly sliced
One 4- to 6-pound beef brisket
29.8 ounces Guinness Draught
2 dried bay leaves
1 tablespoon kosher salt
1 tablespoon dried Italian herb blend
1 tablespoon coarsely ground black pepper
1 teaspoon sweet paprika
6 fresh basil leaves
Prepared horseradish, as desired
Arrange the onion slices on the bottom of a deep roasting pan. Rinse the Guinness Draught over the meat. Float the bay leaves in the Guinness. Sprinkle the salt, herbs, pepper and paprika over the brisket. Place the basil leaves on top. Seal the pan with aluminum foil such that it is virtually airtight. Place in a 285-degree oven on a low shelf and roast for 8 hours or overnight. Remove from oven and cool. Refrigerate for 8 hours. When chilled, the fat will float to the top and harden. Remove all fat and discard. Chop the brisket. Reheat the juices and strain. Reheat the brisket in the strained juices and serve with lots of prepared horseradish and boiled potatoes.
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Guinness Carbonnade
1.5 kg lean shin of beef (cubed)
3 large onions
1 garlic clove (crushed)
2 tbsp flour
1 tbps brown sugar
125 ml beef stock
500 ml Guinness
salt and pepper
1 bay leaf
fresh tyme
chopped parsley
Brown meat cubes in large frying pan. Drain and put in casserole dish. On
low heat cook onions and garlic until soft; add to casserole. Put sugar and
flour in pan. Adding little beef stock at a time, cook for a few minutes to
obtain smooth sauce. Pour the Guinness and cook until liquid comes to the
boil. Add bay leaf and thyme. Pour the liquid over the beef in the casserole
and cook for 2 ½ hours at 325F. Serve the carbonnade topped with freshly
chopped parsley on tagliatelli.
Serves 4
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Grilled Rib Eye Steak with Guinness Marinade
Ingredients for 1 serving:
1 Rib eye steak (12 ounce)
2 garlic cloves
1 teaspoon shallots
1 tablespoon Vidalia onion
1/4 teaspoon Tarragon fresh
1/4 teaspoon parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 ounces Guinness Stout Beer room temperature
1 ounce Tamari soy sauce
1/8 teaspoon black pepper coarse grind
1/8 teaspoon salt
Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl.
Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
Place the rib eye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
Pre heat the grill and then cook the rib eye.
Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the
rib eye and serve.
This marinade recipe is enough for one steak. Multiply as necessary.
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Guinness Beef Short Ribs
Ingredients:
1 each 750 ml bottle full-bodied red wine, such as Cote du Rhone
2 each Carrots, coarsely chopped
1 each Leek, white and tender green part, coarsely chopped
4 each Ripe tomatoes, seeded and rough chopped
5 each Garlic cloves, rough chopped
4 each Parsley sprigs
1 each Bay leaf
4 each Thyme sprigs
4 each Beef short ribs, cut about 3" and trimmed
1/2 cup All purpose flour
1/4 cup Vegetable or olive oil for frying
2 cups Veal demi glace
1/2 cup Guinness Stout
1/4 cup Honey
1/4 cup Molasses
2 Tbsp Coarse whole grain mustard
Preparation:
1. In a large saucepan, bring the wine to a boil over moderately high heat. Remove from the heat and add the carrots, leek, garlic, parsley and thyme sprigs and bay leaf. Let the marinade cool. Spread the short ribs in a shallow baking dish in a single layer. Pour the marinade over the ribs, cover and refrigerate overnight.
2. Preheat the oven to 300 degrees. Remove the short ribs from the marinade. Strain the marinade, reserving the liquid and vegetables separately. Discard the herb sprigs and bay leaf.
3. Season the ribs with salt and pepper and dredge them in flour. In a large skillet, heat 2 tablespoons of the oil until almost smoking. Add half of the ribs and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs in the remaining 2 tablespoons of oil and add them to the roasting pan in a single layer.
4. Pour off all but 1 tablespoon of fat from the skillet. Add the reserved vegetables and cook over high heat until beginning to brown, about 4
minutes. Spoon the vegetables over the ribs. Add the marinade to the skillet and bring to a boil. Pour the marinade over the ribs and add the veal stock, honey and molasses. Cover and bake for about 3 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a cooling rack and when able to comfortably handle, remove the meat from the bones. Discard the bones and save the meat.
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Guinness Spare Ribs
4 servings
4 lbs short rib of beef
--- Marinade---
24 fluid ounces Guinness stout
1 large onion, sliced
4 fluid ounces low sodium soy sauce
1/2 cup brown sugar, firmly packed
2 fluid ounces sesame oil
3 tablespoons minced garlic
--- Glaze---
8 fluid ounces honey
2 fluid ounces low sodium soy sauce
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1 1/2 teaspoons ground pepper
1 ---To Prepare The Ribs---.
2 In a large bowl, whisk together the Guinness, onion, 4 fluid ounces soy sauce, brown sugar, sesame oil, and 3 tablespoons minced garlic.
3 Place the ribs in a glass baking dish and pour the marinade over them.
4 Cover and refrigerate overnight.
5 ---To Prepare The Glaze---.
6 In a medium bowl, whisk together the honey, 2 fluid ounces soy sauce, parsley, 1 tablespoon garlic, and pepper.
7 ---Fire Up The Grill---.
8 Remove the ribs from the marinade and place them on the grill over medium coals.
9 Grill until cooked through, turning occasionally, about 10-15 minutes.
10 Brush with the glaze and cook 1 minute per side.
11 Serve with the remaining glaze.
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Chipotle and Guinness Braised Short Ribs
A wintry recipe to make you feel cozy.
1 1/2 pounds beef short ribs
Salt and pepper
2 tablespoons canola oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
3 canned chipotle peppers in adobo, roughly chopped
Bouquet of fresh thyme, parsley and bay tied with kitchen twine
1 can Guinness stout
4 cups chicken stock (if canned use low-sodium)
Salt to taste
Cut short ribs into manageable portions. Season with salt and pepper.
Place a braising pan (which you have a lid for) over medium-high heat. Add oil and sear off ribs for two minutes per side. Remove from pan.
In the same pot, add vegetables and chipotles and sauté for 5 minutes, over medium heat. Put the ribs back in the pot and add the beer and the stock and the bouquet of herbs. Bring to a gentle boil and then cover and place in oven. Braise for 1 to 11/2 hours or until very tender. Remove from oven.
Take out the ribs and put on a plate. Strain cooking liquid and discard vegetables. Reduce braising liquid over medium-high heat until reduced by half. Add the ribs back in and heat through. Serve.
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Scotch Fillet with Guinness and Horseradish Gnocchi
For this dish prepare potato gnocchi which are poached in stock or salted water, then dried and fried or grilled until golden. Doing it this way makes the gnocchi easier to handle.
Ingredients
6 x 150 to 200g beef Scotch fillet steaks
Milled pepper
Crystal salt
Olive oil to sauté
Sauce
1 medium-sized red onion
300ml Guinness stout
800ml demi-glaze
1 sprig thyme
Milled pepper
Crystal salt
Knob of salted butter
Potato gnocchi
250g peeled, diced potatoes
Knob of butter
1 small egg
60g plain flour
25g grated fresh horseradish
Garnish
Chopped chives
Method
The Steaks
Season the meat on all sides then brown well all over in hot olive oil over a high heat. Place on an oven tray. Put aside.
The Sauce
Thinly slice the onion then sauté in the same pan that the meat was browned in. Add the Guinness, bring back to a steady simmer then reduce by half.
Pour into a clean pot then add the demi and the thyme. Bring to the simmer for a minute or so. The sauce should be a coating consistency.
Remove from the heat; discard thyme. Place sauce aside until required.
The Gnocchi
Cover the potatoes with salted water, then cook over a steady heat until tender. Strain off the water then return the potatoes to the heat to dry off. While they are still hot, mash or preferably put them through a mouli. Allow to cool.
Beat the butter into the mashed potato, then the egg. Mix in the flour.
Carefully blend in the horseradish. Place the mixture onto a floured surface, then knead once or twice.
Using flour to prevent sticking, carefully roll out to a thickness of 5mm. Alternatively, shape into a cylinder (4 cm diameter) then slice into 1 cm discs.
Using a 4cm plain cutter, cut out 12 discs, placing them on a floured tray as you go.
Bring a large pot of salted water to the boil. Cook the gnocchi in batches, dropping them into the water and cooking for 2 - 3 minutes, or until they float. Drain each batch, then place on a lightly buttered baking tray. Cover with a piece of buttered greaseproof paper, then place aside until the next step.
The gnocchi may be sautéed to golden, or grilled at this stage, then reheated as required. Or you can reheat them as they are.
The Steaks
Finish the steaks all together on the one tray in a hot oven, preheated to 200 ° C, turning them half way through the cooking time. Or finish them individually, in the pan, turning them
once to serve
Lightly brown the gnocchi in a little hot oil in a pan, or reheat them in the oven until they just begin to puff up.
Bring the sauce to the boil and skim if need be. Season to taste, then reduce the heat and whisk in the butter.
Arrange the steak on a hot dinner plate, placing one or two discs of gnocchi on top. Spoon over the rich Guinness sauce and sprinkle over the chopped chives.
Serve immediately, accompanied by braised cabbage and glazed root vegetables.
Serves 6
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Braised Steak and Onions in Guinness
Porter, which is a weaker beer although darker in color than Guinness was originally used for stewing meat. But the Irish discovered that one of their national drinks -- Guinness Stout -- gives stewed meats a richer
flavor. This dish would be delicious served with Champ. Recipe courtesy of Guinness Canada Ltd.
1 lb. braising steak, cut into 4 pieces
1 tbsp. oil
Flour, seasoned with salt and pepper for dredging
2 large onions, halved and sliced
5 fl.oz. Guinness
1/2 tsp. Worcestershire sauce
salt and freshly ground pepper
1. Preheat oven to 275F. Heat oil in flame-proof casserole dish and when it's sizzling hot, dredge meat in seasoned flour and brown pieces on all sides. Lift meat out of casserole dish and reserve on a plate.
2. Add onions to casserole and sauté until slightly brown around edges. Arrange meat and any juices that are on plate on top of onions. Season with salt and pepper.
3. Pour in Guinness and Worchestshire sauce. Put casserole in oven and bake approximately 2 1/2 hours until meat is tender.
Serves 2
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Glazed Leg of Ham with Guinness & Cardamom
You need:
1 x 7.5kg Leg cooked Ham
2 cups Guinness Stout
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
2 teaspoons ground cardamom
Method:
Peel skin off ham, leaving portion around bone. Place ham fat side up (on a rack if you have
one). Pour 1 3/4 cups of stout over the ham. Bake in a moderately slow oven 160c about 2 hours, basting occasionally with stout and drippings.
Remove ham and baste with drippings. Score fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger and cardamom with enough stout to moisten. Spread over ham. Increase oven temperature to hot (200c) and bake a further 35-45 minutes. Serve warm.
Serving suggestion:
Serve the ham with spiced fruits:
Drain large cans of peaches, apricots and pear halves - reserving the syrup for later. Put 10 whole cloves, 1 stick cinnamon, 1/2 cup white vinegar, 1/2 cup
sugar, and 2 oranges sliced, in a saucepan with 1 cup of the fruit syrup. Bring to the boil then simmer for 15 minutes. Cool and chill.
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Guinness Gammon & Spinach (Direct from St. James Gate)
4 lbs. center-leg cut of pale ham
1 c. brown sugar
1 pint Guinness
6 whole cloves
Leave the bone in the ham and soak overnight in cold water. Drain off,
place the ham in a deep pot with Guinness, sugar and cloves. Add enough
water to cover, bring to a boil and simmer for 1 hour then remove from the
liquid. The delicately enhanced flavor of the ham can now be savored either
sliced traditionally or served as thick gammon steaks.
In the case of the latter you will require a bone saw, then brown each side
gently on a pan in a little salted butter. Serve with boiled spinach and
wedges of lemon. (Serves 4-6)
--In James Joyce's Ulysses, as Leopold Bloom strolls towards O'Connell
Bridge his olfactory senses are assailed by the wafting airborne evidence
that meaty gammon steaks and spinach are being enjoyed nearby.
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Pork Roast in Spicy Guinness Sauce
Ingredients
1 rolled pork loin roast, boneless (1.5 to 1.75 Kilo (3 to 3 1/2 lbs))
2 to 3 cup Guinness
1 cup chopped onion
2 tsp grated lemon peel
2 tsp sugar
1 tsp tarragon
1 tsp salt
1/4 tsp pepper
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
3 bay leaves
1 carrot, diced
1 celery stalk, diced
1/4 cup flour
Method
Place meat in a deep dish just large enough to hold it. Combine 1 bottle of Guinness (1 1/2 cups), onion, peel, and seasonings and pour over meat. Add a little more Guinness, if needed, to just cover meat. Marinate in refrigerator 1-2 days, turning occasionally. Strain marinade, reserving solids and liquid. Place solids, carrot, and celery in bottom of a roasting pan. Place meat on top. Add a little liquid. Roast in a
180 deg. C ( 350 F) oven for 1 hour. Pour one quarter of remaining marinade liquid over meat. Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade, until meat thermometer registers 170 degrees.
Mix flour and 1/3 cup marinade or Guinness to a smooth paste. Place roast on a platter and keep warm. Skim fat from cooking liquid. Strain, pressing solids, and add flour mixture, 1/2 cup beer, and enough water, if needed, to measure 2 cups total liquid. Cook in roasting pan or a saucepan, stirring constantly, until thickened. Serve sauce over meat slices. Makes 8 servings.
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Irish Roast Pork with Potato Stuffing
2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2 tablespoons butter
2-4 tablespoons Guinness
salt and pepper
Make stuffing. Rub meat with salt, pepper and butter. Pour Guinness into 3
-quart casserole dish. Place meat along edges of dish. Cover loosely with
foil and bake 1 hour at 350 degrees (F). Makes 6 servings.
Potato Stuffing
4 1/2 cups potatoes, coarsely mashed
1/4 cup butter
1 onion
2 large cooking apples, chopped
1 handful chopped fresh sage and thyme
Salt and pepper
To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
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Fish in Guinness
4 (6 oz. each) white fish fillets such as grouper
unsalted butter
1/4 cup chopped scallions
3 tbs minced fresh parsley
3 tbs minced scallions
3/4 tsp. salt
1/4 tsp. white pepper
3/4 cup Guinness
Pat dry fish fillets and rub each fillet with butter. Butter a
glass or ceramic baking dish well. The dish should be just large
enough to hold the fish in one layer.
Sprinkle dish with 1/4 cup chopped scallions. Arrange fish in the
dish and sprinkle it with minced fresh parsley and minced scallions,
and salt and pepper to taste. Dot with butter.
Pour in enough Guinness to reach halfway up the sides of the fish.
Bake in a preheated 350 F oven for 20 to 25 minutes, or until fish
flakes when tested. Transfer the fish with a slotted spatula to a
heated serving platter. Spoon the cooking liquid over it and serve
the dish with fresh soda bread (or French). Serves 4.
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Potted Herrings in Guinness
10 ea Filleted fresh herrings
600 ml GUINNESS (pref. draft)
5 fl Vinegar
1 x Onion cut into rings
2 x Bay leaves
10 x Cloves
4 x White and black peppercorns
1 x Salt as required
1 t Brown sugar
Wash
herring fillets and roll up, starting from the tail. Place in a baking dish
and add the stout-and-vinegar mixture. Add all other ingredients. Cover with
baking parchment or foil and bake in a moderate oven (about 350F) for 20
minutes. Remove from oven, allow to cool, and serve.
Servings: 4
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Lamb Shanks braised in Guinness
Yield: Serves 6
6 lamb shanks
Flour, for dredging
Salt and pepper
1/3 cup olive oil
12 small white onions, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of rosemary
Pinch of thyme
1 cup Guinness Stout
3/4 cup beef stock
12 small potatoes, peeled
Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat. In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or ovenproof casserole. Add the onions, carrots, celery, garlic, rosemary, and thyme to the skillet and cook for 5 minutes, stirring constantly to absorb the pan juices. Combine the vegetables and pan juices with the lamb. Add the Guinness, and beef stock, cover, and simmer for 45 minutes. Add the potatoes, correct seasonings, recover, and cook until the meat is tender, 1 1/2 to 1 3/4 hours. To serve, place a lamb shank in the middle of a broad soup bowl and spoon vegetables and broth around.
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Pork Chops with Guinness and Onion Gravy
8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar
Season pork with salt and pepper. Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over medium-high heat.
Add pork in batches and brown well, about 6 minutes per side. Transfer pork to plate. Set aside.
Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add onions and garlic. Season with salt. Cover and cook 5 minutes, stirring once.
Uncover and cook 4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup stock and bring to a boil, scraping up any browned bits. Return pork to skillet.
Spoon some of onions over pork. Add enough additional stout and stock to bring liquid halfway up sides of pork. Cover skillet with foil, then lid. Reduce heat and simmer 20 minutes.
Turn pork over and cook until very tender, about 25 more minutes. Transfer pork and onions to platter using slotted spoon. Degrease pan juices. Boil juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2 teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour gravy over pork.
Garnish with parsley and serve.
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Steak & Kidney Pie with Guinness
6 servings
2 lb Chuck Steak; trimmed, in -1.2 inch pieces
12 oz Ox Kidney; Cored and Chopped
1/4 pt Guinness
4 tb Beef Dripping or Lard
2 md Onions; Sliced
3 tb Flour; Liberally Seasoned
2 lg Mushrooms; Sliced
3/4 pt Beef Stock or water
1 Bay Leaf
4 Thyme; Sprigs
For The Pastry
8 oz Self-raising Flour 4 oz Shredded Suet or Lard Salt and Pepper 1 Egg yolk; mixed with a splash of milk. Place the steak and kidney in a bowl with the
Guinness and herbs. Cover and leave for at least 4 hours, preferably overnight.
Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry the onions for five minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's browned on all sides. Return the onions and the rest of the meat and any remaining flour to the pan.
Stir thoroughly, then add the mushrooms, marinade, herbs and stock or water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs.
Transfer to a deep pie dish, place a pie funnel in the middle and leave to cool. To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 tb of cold water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for five minutes, then roll out the pastry slightly thicker than normal.
Cut a one-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small
steam hole in the center and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze.
Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the pastry is golden brown.
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Steak, Oyster, Guinness and Potato Pie
4 large size potatoes
200g fillet steak
8-12 oysters
50ml Guinness
100ml beef stock
1 onion finely chopped
100g butter
salt, cracked black pepper
Bake potatoes in oven (200 deg. C) for 1 hour, or until cooked, cut the top off the potato and scoop out cooked potato with a spoon (don't discard) leaving an intact potato shell similar to a pastry case. Combine cooked potato and butter and puree, season with salt and pepper. Trim fillet so it is 1cm thick and fits into the potato case and fry for about 30sec on each side in a hot
fry pan (longer if you like meat well cooked). Remove steak and leave to one side. Place onions in microwave for 90sec on high, then place them in the
fry pan that cooked the beef, add beef stock and reduce over high heat till reduced by 2/3. Add Guinness, reduce a little more then add about 50g of cooked potato to thicken. To arrange the pies place a piece of steak in each potato case, top each steak with 2-3 oysters, drizzle over some Guinness sauce and finally top with pureed potato. Place in oven (220
deg. C) for 5-7min and serve with Draught Guinness.
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Oyster and Guinness Risotto with Watercress
2 tablespoon olive oil
1 red onion chopped
1 clove garlic, crushed
1 1/2 cups Arborio rice
1 cup sliced mushrooms
125ml Guinness
1.25 liters hot chicken stock
24 freshly shucked oysters
1/2 cup chopped fresh watercress
Cracked black pepper to taste
Grated rind and juice of 1 lemon
Heat olive oil in a heavy based large saucepan. Add onion and garlic and
cook for 1-2 minutes or until translucent. Add rice and mushrooms and cook
1-2 minutes. Pour in Guinness and cook, stirring until all liquid is
absorbed. Add the chicken stock, a cup or so at a time, stirring and
allowing the liquid to be absorbed before adding more. Continue stirring and
adding stock until rice is plump and soft, about 20-30 minutes. Stir in
oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes.
Remove from heat, cover and set aside for 3 minutes. Serve immediately.
Serves 4
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Duck in Guinness and Honey
1/2 lb duck, trussed
2 Tbs oil
2 Tbs honey
1 Tbs brown sugar
1 cup Guinness
pinch each nutmeg and cinnamon
1 1/4 cups demiglaze or duck stock
pinch each salt and pepper
Preheat oven to 475 F. Wash and truss the duck. Brush with oil and seal in a
hot oven until browned (about 10 to 12 minutes). Meanwhile, in a heavy
saucepan mix together the honey, sugar, Guinness and spices and simmer for
10 minutes. Add demiglaze or stock and continue cooking for another 15
minutes. Season to taste with salt and pepper. Reduce heat to 300F, cover
the duck with the sauce and roast for 60 to 75 minutes. Baste occasionally.
Test with a fork. If the sauce tastes too bitter at the end of cooking time,
add a little more honey. Remove from the oven and allow to rest for a few
minutes before carving. Serves 4
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London Broil Stewed in Guinness
1 2-pound piece of London broil, cut at least 1 inch thick
1/2 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 strip breakfast bacon, cut into 1/4-inch pieces
1 plump clove garlic, peeled and cut lengthwise into small spikes
1 bay leaf
1 large onion, sliced 1/4 inch thick
1 cup stout or dark ale
1 tablespoon honey
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Preheat the oven to 275 degrees F. 2. To prevent the meat from curling, trim
off and discard the integument that surrounds it. Pat the meat dry with
paper towels and sprinkle it all over with half the salt and pepper. Dredge
with the cornstarch, patting it well into the meat. Pierce the beef through
in half a dozen places. Press the thyme leaves into the bacon pieces and
force a piece of bacon and a garlic spike into each of the holes in the
meat.
Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center
of the pan and the meat on top of it. Pile the onion slices on top of the
meat. . Mix the stout, honey, vinegar, and Worcestershire sauce and pour
over the onions. Sprinkle on the rest of the salt and pepper.
Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot
with two thicknesses of foil and press the lid down firmly . Put the pot in
the oven and bake, undisturbed, for 3 hours. Serve the beef hot, with the
thin sauce poured over it. Carve it at the table.
Author's Note:
The natural sauce from the beef will be full-bodied but thin. I sometimes
"finish" it by adding 2 tablespoons of tomato sauce and a
thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold
water. When the sauce has cooked and thickened sufficiently, salt it to
taste and pour it over the meat. Best accompaniment to this dish is creamy
mashed potatoes. Other fine complements are pureed turnips or buttered
noodles.
Yield: 4-5 servings
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Grilled Teriyaki Tuna
1/4 cup honey, warmed
1/3 cup light soy sauce or 3 tablespoons tamari sauce
1/3 cup Guinness
2 tablespoons olive or other vegetable oil
1 tablespoon sugar
1 tablespoon dark sesame oil
2 cloves garlic, finely minced and crushed
1/8 teaspoon ground ginger or 1/2 teaspoon fresh ginger, chopped
1/2 teaspoon liquid smoke (optional)
freshly ground black pepper to taste
2/3 cup flour
4 pounds tuna (mahi-mahi, sea bass or other firm fish, or large shelled
shrimp such as sea scallops can easily be substituted for tuna.)
Whisk together the first 11 ingredients and let stand at room temperature
1 hour. Brush marinade over fish and refrigerate for 2 hours before
grilling. Sprinkle the fish with flour and grill, basting often with
marinade.
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Guinness BBQ Chicken
1 teaspoon seasoned salt
1 broiling/frying chicken (about 3 lbs) cut into serving pieces
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon dark molasses
1/8 teaspoon red pepper sauce
Rub seasoned salt evenly over chicken. Arrange chicken in single layer in
shallow 2-quart baking dish.
Mix remaining ingredients in small bowl; pour over chicken pieces. Cover and
refregerate at least 4 hours or overnight; turn chicken over several times
during marinating.
Preheat coals in outdoor barbeque. Remove chicken from marinade; reserving
marinade. Arrange chicken, skin-side up, on cooking rack 5-7 inches above
hot coals. Cook until underside of chicken is dark brown, 20-25 minutes.
Brush it with marinade.
Turn chicken over; brush chicken with marinade. Cook until underside of
chicken is dark brown, 20-25 minutes longer. Turn chicken over; continue
cooking until chicken is fork tender, 5-10 minutes longer, brushing often
with marinade. Serve hot or cold.
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Desserts
Chocolate-Irish Soda Bread Pudding
Ingredients:
2 loaves of Irish soda bread
4 ounces butter, melted
6 eggs
1/2 cup brown sugar
1/4 cup raisins
1 quart heavy cream
8 ounces semi sweet chocolate (chopped)
Procedure:
- Cut 1 loaf or half of the bread in cubes. Process the remaining half in a food processor.
- Place bread cubes and crumbs in a bowl and cover with melted butter, toss and set aside.
- Place cream in a sauce pan and bring to a boil. Place chopped chocolate in a bowl and set on top of the cream and let it act as a double-boiler to melt the chocolate.
- In another bowl beat eggs and sugar until pale and thick.
- When the cream comes to a boil pour it over the chocolate whisking quickly. Then temper the chocolate-cream mixture into the egg mixture.
- Mix in the raisins.
- Pour this mixture over the bread, mix well, and let it soak overnight or at least 2 hours. There should be a sense of moistness. If the mixture looks dry add another 1/2 cup of heavy cream.
- Preheat oven to 375 Degrees F.
- Butter a 9 inch cake pan. Pour mixture into pan. Place in a hotel pan and fill 3/4 up the sides of cake pan with cold water.
- Bake at 375 for 1/2 hour. Turn pan, reduce heat to 325 F and bake for another 1/2 hour or until a toothpick inserted comes out dry.
Top with Guinness Stout Ice Cream (see next recipe).
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Guinness Ice Cream with Dark Chocolate-Honey Sauce
12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Dark Chocolate-Honey Sauce, recipe follows
In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
Dark Chocolate-Honey Sauce:
2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
In a medium saucepan, scald cream and honey medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool but still pourable. Serve over Guinness ice cream.
Yield: 1 quart
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Guinness Stout Ice Cream II
Yields: about 2 cups
Ingredients:
3 egg yolks
2 tablespoons sugar
1 cup milk
2 tablespoons heavy cream
1 pint Guinness Stout (reduced)
Procedure:
First, if the bowl of your ice cream maker has to be frozen, make sure you do so. In a sauce pan bring the pint of Guinness to a boil and let it reduce to about half to concentrate the flavor. Whip the egg yolks and sugar until pale and thick. In another sauce pan bring the milk and cream to a boil. Pour the boiling milk mixture over the yolks and whisk continuously. Return to sauce pan and cook over medium heat, stirring constantly, until it thickens just enough to coat a spatula. Do not allow the mixture to boil. Pass though a fine strainer or 2 layers of cheesecloth. Cover loosely and quickly place in an ice bath. Whisk in the Guinness Stout
reduction. Churn in an ice cream machine according to the manufactures instructions.
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Chocolate Guinness Cake
1/4 cup cocoa powder (to dust the baking pans)
2 sticks butter
1 cup Guinness
2/3 cup Dutch process dark cocoa powder
1 teaspoon salt
2 cups unbleached flour
2 cups sugar
1 1/4 teaspoon baking soda, sifted
2 large eggs
1/2 cup sour cream
chocolate frosting
Heat oven to 350° F. Lightly dust two greased 8 inch springform pans
with cocoa powder. In a heavy saucepan or microwave oven, heat butter, beer,
and cocoa powder until butter melts. Let cool. Sift dry ingredients
together. Add the beer-cocoa mixture, and beat thoroughly for 1 minute on
medium speed. Add the eggs and sour cream and beat 2 minutes on medium
speed. Pour batter into prepared pans and bake for 25 to 30 minutes or until
a toothpick inserted into the middle comes out clean. Place pans on a wire
rack, cool for 10 minutes, remove the sides, and cool completely. Use a long
serrated knife to even the tops of the cakes. Using a flexible spatula,
spread each layer with a thin coating of chocolate frosting, stack, and
cover the sides with frosting.
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Guinness Christmas Pudding (Direct from St. James Gate)
10 oz. fresh bread crumbs
8 oz. soft brown sugar
8 oz. currants
10 oz. seeded raisins, chopped
10 oz. shredded suet
1/2 tsp. salt, level
1 tsp. mixed spice, level
1 rind of a lemon, grated
1 tsp. fresh lemon juice
2 large eggs, beaten
1/4 p. milk
1/2 pt. of Guinness
Mix together in large basin all the dry ingredients. Stir in lemon juice,
eggs, milk and Guinness. Mix well and turn into 2 1/2 pint, well greased
pudding basins. Tie pudding cloths over puddings or cover them with
greaseproof and foil. Leave overnight. Steam for about seven and a half
hours. If you're not eating it immediately cool, recover, and store in a
cool place. When required steam for two to three hours before serving.
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Christmas Pudding (Co. Derry)
1 12oz bottle of Guinness
4 oz currants
4 oz raisins
4 oz sultanas
4 oz chopped dates
4 oz chopped non-soak prunes
3 oz halved glace cherries
6 oz chopped candied peel
1 pint fresh breadcrumbs (brioche crumbs)
2 tbs plain flour
8 oz brown sugar
8 oz butter
3oz blanched chopped almonds
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp ground allspice
salt
6 eggs
1 brandy glass full of brandy, armagnac or rum
Soak the dark fruit in the Guinness for at least 8 hours. Then mix the
fruit, nuts, fat, flour, breadcrumbs, spices, salt and sugar together in a
large bowl. If you are using butter rather than suet, rub it into the flour
first, as if making pastry. Mix thoroughly. Whisk eggs till frothy, and fold
into the dry ingredients. Add the spirit, and mix. Grease a 2 pint and a 1.5
pint pudding basin, and line the bottom with circles of greaseproof paper.
Fill each basin three-quarters full with mixture, smooth off, and make a
slight hollow in the middle. Cover with greaseproof paper and foil, as in
recipe I.
Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for at
least 6 hours. Remember to check the level of the water, from time to time.
When cool, remove covering and pour a liqueur glass of brandy or rum over
each pudding. Then re-cover, and store in a cool place. Steam for at least 3
hours before serving.
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Guinness Pudding with a Whiskey Sauce
1 cup plain flour
3 eggs
3 cups wholemeal breadcrumbs
1 cup of sultanas
1 cup of raisins
1 cup of currants
2 teaspoons grated orange rind
¼ cup of orange juice
1 cup of Guinness
¼ cup of whiskey
1 teaspoon baking powder
1 teaspoon ground cinnamon
SAUCE
125g butter (5oz)
½ cup of Demerara sugar
½ cup of golden syrup
2 tablespoons whiskey
1 cup of cream (to serve)
Place sultanas, raisins, currants, orange rind and juice,
Guinness and whiskey in bowl, cover and leave overnight.
Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with
melted butter.
Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes.
Stir in the eggs, and sift in flour, cinnamon and baking powder.
Spoon into prepared pudding steamer, lower into boiling water and steam for
2 hours.
Leave to stand for 15 minutes before turning out of steamer.
Tip!
Steam again, before serving for a better richer taste.
Pudding can be eaten hot or cold, but tastes delicious hot with whipped
cream.
The pudding freezes extremely well!
Sauce:
Place butter, sugar and golden syrup in a heavy based pan,
stir until the sugar has dissolved.
Add whiskey and stir in the cream.
Pour sauce over hot pudding and serve with whipped cream or ice-cream
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Guinness Pudding with Whiskey Sauce II
Ingredients:
1 cup sultanas 1 cup raisins 1 cup currants
2 teaspoons grated orange rind 1/4 cup orange juice 1 cup Guinness
1/4 cup whiskey 3 cups wholemeal breadcrumbs 3 eggs, lightly beaten
1 cup plain flour 1 teaspoon ground cinnamon 1 teaspoon baking powder
Sauce: 125 g butter 1/2 cup Demerara sugar 1/2 cup golden syrup
2 tablespoons whiskey 1 cup cream whipped cream or ice cream, to serve
1 Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in a bowl, cover and leave to stand overnight.
2 Grease a six-cup capacity pudding steamer (or two small ones) with melted butter. Fold breadcrumbs through fruit mixture and leave to stand 5 minutes. Stir in eggs, then sifted flour, cinnamon and baking powder.
3 Spoon into prepared pudding steamer, lower into boiling water and steam 2 hours. Leave to stand 15 minutes before turning out of steamer.
4 To prepare Sauce: Place butter, sugar and golden syrup in a heavy-based pan, stir until sugar dissolves, cook 1 minute, add whiskey. Stir through cream and remove from heat. Pour sauce over hot pudding. Serve with whipped cream or ice cream.
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Chocolate Porter Cake
Ingredients
3/4 cup plus 2 tablespoons salted butter
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated, at room temperature
1-1/3 cups sugar
3 ounces unsweetened Baker's chocolate, melted
1 cup Porter or other dark beer, flat
Chocolate Chip and Porter Cake Frosting
1 pound semisweet real chocolate chips
2 tablespoons salted butter
5 tablespoons Porter
5 tablespoons milk
Instructions
To make the cake:
Preheat the oven to 375 degrees F. Lightly grease two 9-inch cake pans with the 2 tablespoons butter and dust with 1/4 cup of flour. Shake out and discard any excess flour, and set the pans aside. Mix together the remaining 2-1/4 cups flour with the baking powder, baking soda, and salt. Beat the egg whites with 2 tablespoons of the sugar until stiff peaks begin to form. With an electric mixer, cream together the remaining sugar with the 3/4 cup butter until light in texture. One at a time, beat in the egg yolks. Stir in the melted chocolate, the beer, and then gradually beat in the flour mixture. With a rubber spatula, fold in the egg whites. Scrape half the batter into each of the cake pans, and bake in the middle of the oven 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove the pans from the oven and let the cakes cool while you prepare the frosting.
To make the frosting:
Soften the chocolate chips and butter in a double boiler. (The chips should be soft, but still hold their shape.) Remove from the heat. Using an electric beater, beat the chocolate and butter until smooth, about 1 minute. Beat in the Porter and milk, one tablespoon at a time, until the mixture is soft and shiny. Remove the cakes from the pans. Frost the layers.
Yield: 1 two-layer cake
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Chocolate Orange Guinness Cake
Cake - 4 servings
8 oz Butter -- room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 teaspoon Baking powder
1 pinch Salt
2 tablespoons Cocoa (rounded T's)
Grated rind of 1 orange
4 Eggs
1/2 cup Guinness
Icing:
4 oz Butter
8 oz Confectioners' sugar
Orange(juice -- grated rind)
Preheat oven to 375F. Grease 2 8-9-inch cake pans.
Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.
Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
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Guinness Banana Nut Bread
2 cups brown sugar
1 cup mashed bananas
2 large eggs
1 teaspoon Vanilla extract
2 tablespoons oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 tablespoon cardamom
1/2 teaspoon ground cloves
2 cups Guinness stout
2 cups broken walnuts
2 cups raisins
1 tablespoon finely grated fresh ginger
Preheat oven to 350 F . Lightly grease two 9X5 inch loaf pans
In a large bowl cream the brown sugar, banana, eggs, vanilla and oil.
Set aside.
In a separate bowl, sift together the flour, baking soda, salt,
cinnamon, allspice, cardamom and cloves.
Alternately blend the flour mixture and the beer into the creamed
mixture.
Stir in the walnuts, raisins, and ginger to the mixture and blend well.
Pour into the two greased 9X5 loaf pans.
Bake in a 350 degree F oven for 1 hour or until an inserted toothpick emerges dry and clean.
Leave in pan for 15 minutes to cool before turning out to cool
completely on rack.
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Deep Mincemeat & Apple Pie with Guinness
(Direct from St James Gate)
8 oz. beef suet
4 oz. mixed peel
Juice and grated rind of one lemon
2 medium cooked apples, peeled, cored and strewed
8 oz. currants
8 oz. sultanas
1 lb. raisins
1 tsp. mixed spice
4 oz. pine kernels or chopped mixed nuts
4 oz. dark brown sugar
1/4 pint Guinness
Cover and refrigerate short crust pastry for one hour. Mix all ingredients
together thoroughly. Cover and leave to mature. Line a deep pie dish with
pastry. Sprinkle the bottom with ground almonds and build up alternative
layers of sliced cooking apples and mincemeat. Cover with pastry lid and
seal the edges. Decorate with pastry cut-offs (Author's note: Use your
creativity...make an O'Neill harp like the one on the bottle of ever
Guinness!) and leave a small hole in the center. Glaze with egg and bake for
30-40 minutes in a moderate oven. Sufficient for two 9 inch pies.
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Bourbon Stout Yam Waffles
1-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup milk
1/2 cup GUINNESS
2 tablespoons bourbon
1 cup mashed cooked yams, cooled
2 tablespoons melted butter
Pinch each nutmeg, cardamom, and ginger
Sift together the flour, baking powder, and salt. Beat the egg yolks and mix
them with the milk, Stout, bourbon, yams, melted butter, and spices. Beat
the egg whites until they form soft peaks and fold them into the batter.
Cook like ordinary waffles, following your waffle iron instructions. Pour on
plenty of good-quality maple syrup.
Yield: 6 waffles with enough for seconds
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Wexford Co. Fruit Cake
1 c. butter
1 1/4 c. firmly packed light brown sugar
6 eggs, well beaten
3 c. sifted flour
1/2 tbsp. baking powder
1/2 tbsp. cinnamon
1 tsp. salt
1 c. Guinness
1 tsp. vanilla
2 c. white raisins
2 c. dark raisins
1 c. candied pineapple, cut-up
1c. candied cherries
1 c. walnuts, chopped
Line a 9" tube pan with heavy brown paper and grease it well. Beat
in butter until light. Beat in sugar and keep beating until fluffy. Add eggs
slowly and beat iin thoroughly. Measure sifted flour and resift with baking
powder, cinnamon, and salt. Add in small amounts to beaten mixture
alternatively with additionions of 1/2 cup Guinness mixed with vanilla and
combined fruits and nuts. Turn mixture into prepared pan. Place a saucepanof
water in bottom of oven, set cake on rack over it and bake at 325F about an
hour. Cake is done when it shrinks slightly from sides of pan.
Set cake on a rack and, while still hot, brush with some of the remaining
1/2 cup of Guinness. Keep in pan until cold, then turn it out onto rack and
brush with rest of Guinness. When completely cold, wrap in foil and, after
two days, open the foil and spread with the following glaze: 1 cup firmly
packed light brown sugar, 1 tablespoon lemon juice, 3 tablespoons light corn
syrup combined and brought to a boil. When well-glazed, decorate with
cherries and walnut halves.
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County Kerry Ginger Bread Stout Cake
Butter and flour for baking pan
2 1/2 cups all purpose flour
2 teaspoons powdered ginger
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup Guinness flat, at room temperature
Confectioner's sugar for garnish
Preheat the oven to 350° F. Butter and flour well a 12 cup fluted cake
pan, such as a Bundt pan. Sift together all of the dry ingredients.
Using a hand held mixer set at high, beat the butter and sugar in a large
bowl until light in texture, about 1 minute. Beat in the eggs, one at a
time. Beat the molasses (the batter may look curdled at this stage - don't
worry). Lower the mixer speed to medium. Beat in the flour mixture, one
third at a time, scraping down the sides of the bowl often. Beat in the
Cream Stout.
Scrape the batter into the prepared pan and smooth the top. Bake until a
toothpick inserted into the center comes out clean, for 50-60 minutes. Cool
in the pan or a wire rack for 10 minutes, then unfold onto the rack. Eat
warm or cool completely. Dust with confectioner's sugar before serving.
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Gingerbread
Serves 8-10
1 cup Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
10-inch (10- to 12-cup) bundt pan
Topping: Unsweetened whipped cream
Preheat oven to 350°F. Generously butter bundt pan and dust with flour,
knocking out excess.
Bring Guinness and molasses to a boil in a large saucepan and remove from
heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk
together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour
mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air
bubbles. Bake in middle of oven until a tester comes out with just a few
moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5
minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar and/or with whipped cream.
Notes: This gingerbread is better if made a day ahead.
It will keep 3 days, covered, at room temperature.
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Guinness Cake (Direct from St James Gate)
This is a lightly flavored cake compared to the other 2 variations
8 oz. butter
8 oz. soft brown sugar
4 eggs, lightly beaten
10 oz. plain flour and 2 level tsps. of mixed spice sieved together
8 oz. seedless raisins
8 oz. sultanas
4 oz. mixed peel
12 Tbs. Guinness
4 oz. walnuts
Cream butter and sugar together until light and creamy. Gradually beat in
the eggs. Fold in the flour and mixed spice. Then add raisins, sultanas,
mixed peel, and walnuts. Mix well together. Stir 4 Tbs. of Guinness into the
mixture. Mix into a soft dropping consistency. Turn into a prepared 7 inch
cake tin. Back in a very moderate oven, 350-375F and cook for 1 1/2 hours.
Let cool. Remove from cake tin. Prick base of the cake with a fork and spoon
over the remaining Guinness. Keep cake for 1 week before eating.
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Guinness Fruit Cake
Servings: 4
1 lb Flour
1/2 lb Currants
1/2 lb Raisins
1/4 lb Mixed peel
3/4 lb Brown sugar
2 tbls Mixed spice (nutmeg and cinnamon)
Rind of one lemon
1/2 lb Butter
1 tsp Bicarbonate of soda
12oz. Guinness
4 eggs
Sift the flour and cut in the butter. Add the fruit, spice, peel, etc.
Beat eggs. Heat Guinness and pour it over the bicarbonate of soda. Pour
stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake
in a well-greased pan in a moderate oven, 350F, for 2 1/2 - 3 hours. Keep
for a week before cutting.
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Unbeatable Guinness Cake
1/2 c Butter
1 c Brown sugar
3 Egg; beaten
2 1/4 c Flour, self rising
1/2 ts Apple pie spice
1 pinch Salt
2/3 c Raisins; soaked in Guinness -overnight
1/2 c Candied peel; soaked
1 1/3 c Golden raisins; soaked
1/4 c Candied cherries
8 oz Guinness
Preheat oven to 350 degrees. Cream the butter and sugar until the sugar
is dissolved; beat in the eggs. Add the flour, salt, apple pie spice and the
soaked dried fruit. Mix in the Guinness, grease a deep 8 inch cake pan and
pour the mixture in. Bake for about 2 hours until firm in the center. 8
servings
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Guinness Ginger Fruit Cake
250g butter
2 cups brown sugar
2 tbls treacle
Rind of 1 orange, grated
8oz. Guinness, room temperature
1 tsp bicarbonate soda
4 eggs
4 cups plain flour
375g mixed dried fruit
125g mixed peel
100g glazed ginger, diced
Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring tins.
Cream together the butter and sugar until light and fluffy. Add the rind and
treacle and beat again until incorporated. Combine the Guinness with the
soda and beat in the eggs. Sift the flour and fold into the creamed butter
and sugar alternately with the Guinness mixture, ending with flour. Stir in
the dried fruit and ginger and mix well. Spoon into prepared cake tin. Bake
in a slow oven for 1 hour, reduce oven to low then cook for a further 1 1/2
hours or until a skewer inserted in the center comes out clean. Cover
loosely with newspaper and a towel to cool in pan. ( This cake is best
stored for at least 1 week before eating to allow for flavors to develop.)
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Irish Grilled Fruit
1/2 cup Guinness
3/4 cup orange juice
3 tablespoons brown sugar
1 cinnamon stick
2 tablespoons crystallized diced ginger
2 oranges, peeled and cut into thick slices
1/2 cup prunes or tinned cherries
1 very ripe pineapple
4 bananas
Extra brown sugar and pepper
2 tablespoons butter, optional
Crème Fraiche, double cream or thick honey yogurt, to serve
In a small saucepan combine the Guinness, orange juice, sugar, cinnamon
stick and ginger. Bring to boil, stirring until sugar dissolves, reduce heat
and cook for 10 minutes. Add oranges and prunes and remove from heat. Remove
cinnamon stick. Peel and core the pineapple and cut into thick slices, slice
the bananas in half lengthways. Rub surface with sugar. Heat a cast iron or
heavy based pan and place the pineapple and bananas in pan. Flip with
spatula when the sugar caramelizes to a light brown . Pour over the syrup,
bring to the boil, remove from heat and lift the fruit out with a slotted
spoon. Place on plates or platter and keep warm. Return the liquid to a
simmer and cook until syrupy. Whisk through the butter until melted. Pour
over fruit and top with a dollop of the cream.
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Irish Pumpkin Pie
1 9 inch unbaked pie shell
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. grated ginger
2 eggs
1 3/4 cups canned pumpkin
6 ounces Guinness
Preheat over to 425F. Combine sugar, salt, cinnamon, and ginger in a
bowl. Lightly beat in both eggs. Stir in pumpkin and Guinness until well
mixed. Pour mixture into pie shell. Bake for 15 minutes. Reduce heat to 350
degrees, and bake an additional 45-50 minutes, or until fork placed in
center of the pie comes out clean. Cool on rack. Then serve.
Drinks
Guinness Punch
Note: As I understand it, many Jamaicans have their own personal recipes for this beverage; this document is a starting point. You can tweak it according to your own tastes.
Ingredients
1 can Guinness stout (I'm talking about the tall cans, 14 or 15 ounces, that come in a four-pack in the US.)
Approx. 7 oz. (1/2 can) sweetened condensed milk, or to taste
cinnamon, to taste (optional)
nutmeg, to taste (optional)
1 raw egg (optional)
Instruction
Blend all ingredients in a blender or mix in a bowl with a whisk.
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Guinness Float
Ingredients
Method
1 tall glass Guinness or other dark stout
1 large scoop vanilla ice cream
Place ice cream in Guinness. Drink
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Black Velvet
1/2 qt Guinness
1/2 qt Champagne
Combine Guinness and champagne in a tall chilled glass. Stir and serve.
Makes 1 quart.
The story behind Black Velvet from Guinness itself.:
"The death of Queen Victoria's beloved Albert in 1861 was responsible
for the introduction of that prince among drinks--Black Velvet. As the whole
of England mourned the Consort the bar steward at Brook's Club in St. James
Street, should go into mourning by simply mixing it in equal parts with
Guinness.
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Poor-man's Black Velvet (aka Snakebite)
1/2 pint. Guinness
1/2 pint hard cider.
There are several variations involving black currant cordial or cassis.
Cordial will sweeten a Guinness, and if poured in through the head, leaves a
purple "splotch" in the head.
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Purple Meany
half pint Guinness
half bitter (the dregs of the cask if possible)
splash of cordial.
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Black & Tan
1/2 G & 1/2 Bass
How to pour a Black & Tan:
Hold your pint glass at an angle as you would when pouring a Guinness. Fill
just over halfway with Bass Ale on tap. Slow the flow control on the Draught
Guinness tap down to a mere trickle. Fill to the top, letting Draught
Guinness hit the side of the glass -OR- pour Draught Guinness over an
upside-down spoon to disperse the flow. Let settle.
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Half & Half
1/2 Guinness
1/2 Harp
This some people believe is the true version of a Black & Tan. They
feel that Guinness/Bass Import Co. has changed the name of this drink to
increase their bottom line by selling both products at once. (Near genius!)
Some people will remember that before the mid-80s Guinness was mixed with
other beers to give them added taste. In fact, the authors have an
advertisement dating from the 1940s that promoted adding Guinness to
"your favorite beer" for "added enjoyment." To many
old-timers it is a travesty to drink Guinness straight. It must be from the
bottle and mixed with a lighter beer.
Some old-timers remember that a B&T was never Guinness floating on
top of a lighter beer, either. It was completely mixed 50/50, not separated.
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Black & Red (aka Black Cherry)
Guinness & Kriek
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Black Monk (aka Black Death)
Guinness & Trappist Ale
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A Drop of Diesel (aka A Depth Charge)
Drop a shot of Guinness into a full pint of Smithwick's (Kilkenny's in the
states). Darkens the Smithwick's & gives it a hint of Guinness. This was
a very popular drink in the late 1980s, especially in the 6 northern
counties.
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Guinness Float (aka Golden Cream)
1 Imperial Pint glass (20 oz.)
8-10 Oz Guinness, bottled
Vanilla Ice Cream, premium
Add Guinness to pint glass. Allow for head to completely settle. NO head is
ideal. Add several scoops of premium vanilla ice cream slowly. Wait for a
few moments. Serve with a long ice cream spoon. Enjoy!
NOTE: Do not add ice cream to glass before Guinness as the effects of the
"Golden Cream" will not take place.
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Condiments
English Pub Mustard
Ingredients
2 cup dry mustard
1 cup firmly packed brown sugar
2 tsp salt
1/2 tsp turmeric
300 Ml (10 to 12 oz) flat beer or ale
Method
Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well. With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. Transfer to jar with tight-fitting lid. Store in cool, dark place. Makes about 2 cups.
An easy-to-prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English ploughman's lunch of cheese, bread, pickled onions, and radishes.
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Guinness-Oil Salad Dressing
Ingredients
A piquant dressing for tossed green salads.
1/2 cup oil
1/3 cup beer
1/4 tsp dry mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
dash garlic powder
Method
Process ingredients in a blender or shake vigorously in a covered jar. Makes about 3/4 cups
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Chipotle Barbecue Sauce Recipe
Serving Size : 1 3/4 cup
1 tablespoon olive oil
1/2 cup onion -- chopped
2 tablespoons garlic -- minced
1 cup catsup
1/4 cup malt vinegar
1/4 cup brown sugar -- packed
1/4 cup strong brewed coffee
3 tablespoons Guinness
2 tablespoons light molasses
2 tablespoons tomato paste 2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons Chipotle peppers -- minced
1/4 teaspoon ground black pepper
Heat oil in a heavy large saucepan over medium heat. Add onion, garlic
and sauté until tender (about 5 min). Add all remaining ingredients. Cover
and simmer until slightly = thickened, stirring occasionally (about 25 min).
Season with salt.
Serving Ideas : Brush on chicken or ribs during last 10 min of
grilling.
Notes : Sauce can be made up to 1 week ahead. Cover and refrigerate. Canned Chipotle
in adobo sauce can be purchased at Latin American markets and some
supermarkets.
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