Grab A Guinness

Jokingly here, some bartenders refer to a tall glass of Guinness beer as “a Key West breakfast”. While I’ve often been in the mood for a perfectly drawn Guinness, never in the morning:) I not only love its creamy, earthy goodness on its own but, also as a seasoning in cooking and baking. Here’s some of my favorite ways to use Guinness in cooking:

Guinness Glaze

Ingredients:

12 ounce bottle Guinness Extra Stout beer
1 1/4 cup brown sugar (packed)
1/2 cup honey

Directions

Pour all ingredients into a medium saucepan and combine with a whisk.
Bring to a boil. Reduce heat to medium and simmer until reduced to half of original amount.

Pour into a container and keep in the refrigerator.

This glaze is amazing on burgers, salmon and grilled shrimp!

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Beer Brisket Sandwiches

Ingredients:

2 TBSP Canola oil
one 5 -to-6-pound first-cut or
flat-cut brisket, cut into 3 pieces
sea salt
coarse ground black pepper
4 cloves garlic, smashed and peeled
1 bottle Guinness beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup Maille coarse ground mustard
1/3 cup Tamari sauce
2 bay leaves
1 tsp paprika
Plus:
Kaiser or other hard rolls, split open and toasted
Coleslaw (there is a recipe on site)

Directions:
Heat the oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, Tamari sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Place brisket slices on rolls, drizzle with the cooking liquid and top with coleslaw and the roll top.

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Dark Chocolate Guinness Bundt Cake

Ingredients:

2 1/2 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1/2 tsp sea salt

1 1/2 sticks unsalted butter

1 bottle Guinness

3/4 cups cocoa

1/2 cups granulated sugar

1/2 cups light brown sugar

1/2 cup sour cream

2 large eggs

Directions;

Preheat oven to 350 degrees. Generously grease and flour a bundt pan.
Place the flour, baking powder, baking soda and salt in the bowl of a stand mixer. Stir the ingredients together to blend.
Place the butter, Guinness, cocoa and both white and brown sugars in a large sauce pan and bring to a boil. Remove from the heat and allow to cool to just barely warm. Add the sour cream and eggs. Mix to combine.
Add the Guinness mixture to the flour mixture and blend until smooth. Pour into bundt pan and bake 45 minutes or until a tooth pick inserted in the center comes out clean. Allow to let rest for 20 minutes before inverting onto a plate. Serve as is or pour a simple chocolate ganache glaze over the cake (equal amounts of heavy cream and semisweet chocolate chips, put in a tempered glass bowl or large Pyrex measuring cup, place in the microwave, melt on high, stirring every 10 seconds until chocolate is almost melted, take out and continue to stir until smooth and creamy, immediately pour over the cake top and allow to decoratively drop down the sides of the bundt cake)

4 thoughts on “Grab A Guinness

  1. Who knew beer was so versatile.. One of the best versions of scrambled eggs was when Paul and I would go camping.. No milk, no problem.. There was beer ! Whisk a bit into the eggs and it really made for some tasty eggs 👍

    The glaze you posted sounds interesting to try in and on different foods.. It may seem crazy.. but I wonder how it would taste as a topping on vanilla ice cream ?

    Liked by 1 person

    1. Makes sense, since beer is such a great addition to bread and batters, not only taste good but adds to the airiness of a dish, just like eggs.
      As for how it will taste over vanilla ice cream; I think outstanding, just by my favorite cake donut, called the “Black and Tan” is a Guinness beer-sourdough donut with a delicious lager beer-vanilla frosting. Oh, I wish it were March…Glazed Donuts sadly only makes that to die for concoction in honor of Saint Patrick’s Day:(

      Liked by 1 person

  2. Same advice was given to mothers in the USA, at least, through the 1970’s. A neighbor of mine was trying to successfully breast feed her new born son but, her body wasn’t producing enough milk to sustain him. The pediatrician recommended one beer daily and it worked!

    Liked by 1 person

  3. Now THIS I must try. Guiness (or whatever stout was available) used to be prescribed to nursing mothers in England. I think this tradition is wholly understandable and lament the day it died out!

    Liked by 1 person

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