3-14-12: It’s Good For You!
Guinness is one of the most beloved drinks of the Irish — and here, Sascha Wolhandler tells you how to incorporate it into other aspects of cooking.
2 lbs of chuck stewing beef or lamb cubes
½ cup of flour
1 large Spanish onion chopped
1 large carrots peeled and sliced
3 tbsp olive oil for browning
1 heaping tablespoon of chopped garlic
1 tablespoon of thyme
1 ½ cups of good beef broth
1 ½ cups of Guinness beer
1 bay leaf
Heat olive oil in dutch oven or good heavy bottomed pot.
Dredge beef or lamb cubes in flour, salt and pepper.
Sautee the meat cubes in the hot olive oil on all sides until browned.
Remove from pot.
Add the onions and carrots and simmer 5 minutes till softened.
Add the garlic and thyme and bay leaf and salt and pepper mix to taste.
Simmer vegetables until soft–another 5 to 10 minutes.
Add the meat and all the juices to the pot.
Add the broth and Guinness. Bring to a boil.
Reduce heat to a simmer. Cover tightly and simmer on top of the stove (or in the oven at 375 degrees) for 90 minutes or until meat is tender. Check halfway to make sure liquid is still there. If greatly reduced, add some more broth and Guinness. If you need to thicken the sauce, blend 2 tablespoons of butter and two tablespoons of flour into little balls, add some of the stew liquid to make a slurry, then add slurry to the stew and stir and let thicken.
Chocolate Guinness Cupcakes
1 cup of Guinness
10 tbsp butter
¾ cup unsweetened cocoa
1 ½ cups sugar
½ cup dark brown sugar
¾ cup sour cream
2 cups flour
2 ½ teaspoons baking soda
¼ teaspoon salt
Preheat oven to 350 degrees.
Grease and place cupcake papers in cupcake tin, or alternatively use a 9 inch tube cake pan.
Place beer and butter in saucepan, and heat until butter is melted.
Add the cocoa and sugars and mix well. Simmer few minutes, take off heat, and let come to room temperature.
Beat together sour cream and eggs.
Combine the flour and the baking soda.
Combine the sour cream and eggs with the room temperature beer sugar mix.
Add the flour.
Pour into cupcake tins ¾ to top (or into tube pan)
Bake 15 minutes for cupcakes or 40 minutes for cake—or until toothpick comes out clean
Cool and frost with Jameson whipped cream.
2 cups of whipping cream
1 tablespoon of sugar or to taste
1 tablespoon of Jameson Whiskey–or to taste.
Whip the cream. When starting to thicken, add sugar and whiskey to taste.
Whip till soft peaks form.
1 cup butter
1 cup brown sugar
1 ¼ Guinness
1½ cup red raisins
1½ cup currents
1½ cup golden raisins
¾ cup shredded orange and lemon peel
5 cups flour
1 teaspoon allspice
1 teaspoon nutmeg
½ teaspoon baking soda
Bring butter, sugars, and Guinness to a boil, stirring constantly until butter and sugars have melted.
Mix in dried fruits and peels.
Simmer 5 minutes.
Remove from heat and cool.
Sift flour, spices, and baking soda together.
Add cooled Guinness mixture.
Pour batter into well-greased parchment-lined 9 inch cake pan.
Bake at 300 degrees for 45 minutes or until the toothpick comes out clean
If dry, heat slices for 5 seconds in microwave
Guinness Ice Cream Soda
Measurements are not precise – please add to taste.
In tall glass, mix the following:
3 Tbsp chocolate syrup
2 Tbsp half and half
1 Good splash of Kalua
1 Good splash of Jameson
1 Scoop of Vanilla Ice Cream
Fill halfway with club soda.
Fill to top with Guinness.