Guinness Recipes

11/3/2007 2:40:30 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 2:40:44 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 2:40:58 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 2:41:45 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 2:43:11 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 2:43:30 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 3:12:15 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 3:12:28 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 3:12:40 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 3:12:54 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 3:13:08 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 3:13:19 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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.
11/3/2007 3:19:44 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 3:19:58 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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
11/3/2007 3:20:12 PM	Guinness Recipes
bmwguinness Melbourne, FL age: 30	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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