Restaurants and pubs teem with food and drink specials encouraging some blarney on March 17th. If you’re getting your Irish up in your own kitchen, here are some recipes featuring the most celebrated import ever to make it across the pond — the pint of Guinness. I’ve heard arguments declaring that the pint itself constitutes nourishment and these menu options suggest there’s some truth to that assertion.
Beef and Guinness Stew
This year we’ve been lucky enough to befriend a new family just transferred here from Dublin. Quite a transition with three kids in tow, but the Emerald Isle’s loss is definitely our gain. This recipe comes from one of their favorite spots in Dublin, the Avoca Cafe (part of the Avoca Handweavers mill stores started in 1723, oh how I want to visit). I love the opening notation on this recipe: “Guinness is almost a national institution in Ireland: wholesome, healthy and rich.” The incredible smell of this Irish treasure, gurgling in the pot, should have ALL eyes a-smilin’ whether they’re Irish or not.
- 3 lb. Brisket, cubed
- 4 TBSP vegetable oil
- 2 onions, peeled and chopped
- 1 tsp flour
- 1 pint Guinness
- 3 carrots, peeled and sliced
- 1 tsp thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 1 tsp red currant jelly
- 1 1/3 cup beef stock
- 1 tsp tomato paste
- Pre-heat over to 275 degrees.
- In a large Dutch oven, brown the meat in the oil in batches, transferring it to a plate as it's done.
- Add onions to the pot and sauté for about 10 minutes. Lower the heat and return the meat to the pot.
- Add the flour and cook, stirring for 2 minutes.
- Stir in the Guinness along with the remaining ingredients. Season with salt and pepper, to taste.
- Bring to a boil, then cover, reduce heat to simmer.
- Transfer to oven and cook for 1.5 hours or until the meat is very tender.
What better to serve with your stew than a slab of Guinness bread smeared with good Irish butter. This simple recipe uses the carbonation of the beer to give it lift, so no yeast or kneading dough required.
- 3 cups self-rising flour
- 1/2 cup sugar
- 1/3 cup molasses
- Pinch of salt
- 12 oz Guinness extra stout
- Preheat over to 350 degrees. Grease loaf pan generously with butter.
- Combine flour, salt, and sugar in large bowl, whisking together.
- Slowly pour half of the Guinness into flour mixture, stirring slowly.
- Add molasses, then pour in remainder of Guinness, mixing well just to combine. Don't overwork batter, but smooth all lumps.
- Pour into loaf pan until about 2/3 full. Bake immediately for 50 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for about 5 minutes, then turn loaf out onto rack.
Black Velvet Cocktail
Here’s an interesting way to toast the leprechauns. This cocktail developed in 1861 as a memorial drink to mourn the passing of Queen Victoria’s beloved husband Prince Albert.
- 3 ounces Guinness Stout
- 3 ounces champagne
This year, forget limiting your celebrations to dyed green beer from novelty kegs. Instead, make a hearty feast that gives St. Paddy the honor he deserves. Be authentic, embrace your inner Celt — crack open a pint of The Black and eat your Guinness!