–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:
12 ounce bottle Guinness Extra Stout beer
1 1/4 cup brown sugar (packed)
1/2 cup honey
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!
Beer Brisket Sandwiches
2 TBSP Canola oil
one 5 -to-6-pound first-cut or
flat-cut brisket, cut into 3 pieces
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
Kaiser or other hard rolls, split open and toasted
Coleslaw (there is a recipe on site)
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.
Dark Chocolate Guinness Bundt Cake
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
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)