Gastronomista Girls love our stout. There's nothing like a Guinness, or so they say. Last year we did a story on Ms Nigella Lawson's Guinness Cake; this tasty cake had us savoring our favorite pour in more ways than one! This year we are drawing more inspiration from the most classic of Stouts, and doing a roundup of Guinness recipes - savory and sweet! A teaser: Black and Tan Leg of Lamb, Braised Short Ribs, Guinness Lobster, Guinness and Chocolate Beef Stew...our mouths are watering as we write this! Read more after the jump.
Leg of Lamb Black & Tan
Leg of Lamb roasted and finished with a sauce of honey mustard, Guinness, and your favorite Lager.
1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots
1 1/2 cups beef broth
1/2 cup Guinness Extra Stout
1/2 cup Harp lager beer
2 tablespoons honey mustard
Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
1/3 cup balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning
2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey
Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.
Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.***
Recipe from Epicurious. Photo by Mark Thomas.
Braised Short Ribs with Guinness
Short Ribs marinated in brown sugar, paprika, curry powder, cumin, pepper, salt and mustard - browned and then braised.
1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout such as Mackeson or Guinness
2 (14- to 15-oz) cans diced tomatoes
Put oven rack in lower third of oven and preheat oven to 375°F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
Skim off excess fat from surface of sauce. Discard bay leaves.***
Recipe from Epicurious. Image by Romulo Yanes.
Stout Beets & Greens
Beet greens sautéed in Guinness, butter, and red wine vinegar.
9 pounds beets including the greens, trimmed, reserving 1 pound of the beet greens
3 tablespoons Guinness stout
1 tablespoon red-wine vinegar
1/2 stick (1/4 cup) unsalted butter
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.
Recipe from Epicurious. Image by Kthread on Flickr.
Lady Lawson's Legendary Guinness Cake.
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners' sugar
1/2 cup heavy cream
White wine mussel redux: Guinness mussels.
1 kg of mussels
half can of Guinness
half pint of cream
2 small diced onions
1 clove of crushed garlic
Salt and pepper
Generous knob of butter
Teaspoon of chopped dill
Into a tall pot with a good lid, put the mussles, onions, garlic and Guinness Draught. Then cover it and cook until the mussels have opened (4 - 5 mins). Then add cream, bring back to the boil and cook for a further two minutes. Add the dill and butter, stir well and serve immediately.
Recipe from Guinness. Image by eHow.
Ultimate Lobster in Guinness
Lobster cooked in Guinness with thyme and lemon.
1 fresh Maine lobster
2 can of Guinness
1 ltr of water
A squeeze of lemon juice
Put everything bar the lobster in a big stock pot and slowly bring to the boil. Then plunge the live lobster into the pot head first and simmer for 15 minutes. Drain the lobster and split in two halves. Then serve with mayonnaise, fresh garden salad, wholesome brown bread and wash it down with your favourite stout.
Recipe from Guinness. Image via Flyer Design Goodness.
Guinness Ham with Mustard, Honey, and Pineapple Juice
1 cooked leg ham
175 g of wholegrain mustard
175 g of marmalade
440 ml of Guinness
440 ml Pineapple juice
Set your oven to 350
Place the ham into a deep sided baking tray.
Mix together the wholegrain mustard and marmalade, spoon over the ham.
Pour into the tray the Guinness and pineapple juice and place into the oven and allow to slowly caramelize, keep basting every 20 minutes or so, the ham will take about 1-1 1/2 hours.
Stand for 30 minutes before carving.
Recipe from Almost Bourdain. Image by Almost Bourdain.
Guinness Beef Stew
A hardy Beef stew made with Guinness, Bittersweet Chocolate, thyme, and root vegetables.
3 Tablespoons Canola Oil, Divided
2 whole Small Onions, Chopped
4 cups Low Sodium Chicken Broth
2 cup Guinness Draught, Divided
1 Tablespoon Light Brown Sugar
1 teaspoon Dried Thyme
1 ounce, weight Bittersweet Chocolate, Chopped
2 whole Bay Leaves
5 whole Carrots, Peeled & Cut Into 1" Chunks
1 pound Parsnips, Peeled & Cut Into 1" Chunks
1 pound Baby Red Potatoes, Scrubbed & Halved
quarter cup Flour
2 Tablespoons Chopped Flat Leaf Parsley
Pat the beef dry with paper towels. Season with a generous sprinkle of kosher salt and freshly ground pepper. Heat 2 tablespoons of canola oil in a large, heavy skillet over medium-high heat. Cook the beef in batches, until browned on all sides, about 8 minutes total. Transfer to a slow cooker. Continue until all the beef is browned and add more oil to the skillet, if necessary.
Add the remaining tablespoon of oil to the same skillet and add in the onions. Cook until softened and beginning to brown, about 5 minutes. Add in the chicken broth, 1 1/2 cups Guinness, light brown sugar, thyme, chocolate, and bay leaves. Bring to a boil and using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Transfer to the slow cooker.
Add the carrots, parsnips and potatoes to the slow cooker. Cook on low heat for 9 to 10 hours, or on high for 6 to 7 hours.
At the end of the cooking time, turn the slow cooker up to high. Whisk the flour and remaining 1/4 cup of Guinness until smooth. Then stir the mixture into the stew. Cover and cook for an additional 15 minutes, or until the sauce thickens. Stir in the parsley, discard the bay leaves, and season with salt and pepper.
You can brown the beef and prepare the onion mixture the night before and add that to the slow cooker in the morning, if desired.
Recipe from Tasty Kitchen. Image from Tasty Kitchen.
Black Velvet Cocktail
Half Guinness topped off with Champagne.
It’s St Patrick’s Day, after all! Cheers!
Image via Your Life Events.