Cooking with Guinness Stout (or other beer)

I always use beer when cooking:

- Chili (brown ale preferred)
-Short Ribs (stout)
- Brisket (stout for a glaze)

You can make an excellent caramel with beer, especially Guinness. Goes great with anything chocolate.

Here ya go

Dav’s beef stew with dark beer

Chili- chocolate stout goes well here

Beef stew- sub a stout in for wine

Did a pork pot roast with a beer(forget which kind) that very was good. Pretty much just treated a pork shoulder like a pot roast

One year for the Great Guinness Toast (do bars still do that?), we promoted a 7-course meal where every course contained some element that utilized Guinness in its preparation. We presold the dinner and had a fairly large turnout. Courses were moderate sized due to the quantity of dishes and everyone I talked to gave positive feedback. Most Guinness items were made in house but a couple had to be brought in (cheese, sausage).

Let's see how many I can remember.

Amusé (not a course)
Braised beef short rib Wellington "French Dip". Imagine a bite-size baked bao with Gruyeres baked on top, served with a shot of beef jus for dipping.

L'Entree
Trio of Guinness Cheddar gougeres: curry chicken salad, Welsh rarebit, Guinness blood sausage.

Soup
Guinness steamed mussels, shiitake mushrooms, and potatoes in red curry-chipotle broth with red onion, avocado, & cilantro

Fish
Guinness beer battered fish and chips

Intermezzo (not a course)
Irish Carbomb Float - Guinness sweetened with reduced Jameson syrup & Bailey's Irish Cream ice cream.

Main
Guinness steak Diane, potato espuma, & asparagus ribbons.

Salad
Can't remember but I know it had a Guinness & black garlic vinaigrette.

Cheese
Guinness Cheddar, Date & Guinness compote, Guinness Irish soda toast points

Mignardise
Assorted Macaroons with Guinness buttercream
Chewy Guinness Caramels
Chocolate, Guinness, & Hazelnut Marquise
Another Carbomb float

And finally, a properly poured Guinness served just in time for the Great Guinness Toast.

A lot of diners drank Guinness with the entire meal and said we should do it again every year.

Unfortunately, I left before it came back around again.

Oh wow! We did a Jameson pairing at L'auberge. It was the only one in the little restaurant and not the steakhouse. (those were wines, bourbons, vodkas, etc. )All the food was more casual and it was delicious and fun so I can see where the Guinness one was received well.

This was my jumping-off point, but I have varied the type of beer and the amount of dairy (and have sometimes excluded it altogether). food52

We had a St Patrick’s day party years ago and made a Guinness Chocolate pudding.

I beer brine wings with IPAs or Pale Ales. They come out great.

quote:

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Guinness Storehouse.

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Did you notice how the interior of the storehouse, including the skylight at the top was shaped?