Guinness Recipes

Ingredients
1½ pounds of mushrooms (button are good, but you can use any)
One small onion. (chopped)
2 cloves of garlic (chopped)
1oz butter
¼ pint of Guinness.
Salt and pepper
¼ cup cream (optional)
¼ cup Beef stock
Mustard (optional)
Flour (to thicken)

Cooking instructions
Clean and chop mushrooms (some people cut off the stalks, but I use the whole mushroom).
Melt butter on low heat on stove.
Fry the onions and garlic for a minute until soft.
Add mushrooms, salt and pepper - cook on low for another minute.
Add Guinness and cook on medium high - cook for a couple of minutes until volume reduced to about half.
Add cream and stock and cook on low stirring constantly.
Mix flow with water until smooth and slowly stir into mushrooms.
Add Mustard to add a little kick (I use French normally).

Serving Suggestions
I use this as a starter, adding it to toast, or simply having this with some crusty bread. It can be used as a great topper to a steak.

Ingredients
1 pound chopped or minced beef (doesn't have to be that lean)
1/4 cup Guinness Draught beer
2 teaspoons mustard (I find Coleman's French mustard adds a nice taste, and English mustard adds a kick)
1/4 teaspoon ground herbs (your choice - I use rosemary)
2 cloves garlic, minced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter or cooking oil (Only used if frying burgers)
1/4 cup finely minced onions (can be cooked separately or added into the patties)

Cooking instructions
In a bowl, mix the beef, beer, mustard, herbs, garlic, salt and pepper. (and onions if desired)
Form into 3 to 4 patties - I usually try and get 4 patties each just over 1/2 an inch thick.
If frying, melt the butter in a large skillet on medium and cook the burgers 4 to 5 minutes each side - this will give a 'medium' cooked burger; vary the time to get the burger how you like them.
If grilling, place on medium heated grill and cook for 4 to 5 minutes each side - this will give a 'medium' cooked burger; vary the time to get the burger how you like them.
Put to burgers to one side and fry the onions in the same pan (or a pan with some oil or butter melted if you grilled the burgers) for 2 to 3 minutes (if you haven't added them to the patties).

Serving Suggestions:
Garnish the burgers as you like - I add a tomato, the onions and a slice of cheese and then place between a slightly toasted hamburger roll.
You can have these with chips (fries), with a salad or with mashed potatoes and gravy.

Ingredients
2 pounds lean beef.
3 Tablespoons oil
2 Tablespoons flour
Salt and pepper.
2 large chopped onions.
1 large clove garlic crushed.
2 Tablespoons tomato puree combined with 4 tablespoons water (you can replace this with any Tomato Sauce, even ketchup).
1-1/4 cups Guinness.
2 cups chopped carrots. If you like you can add mushrooms or other veggies.
2 cups of chopped potatoes (optional).
Thyme and Oregano.

Cooking instructions
Cut the beef in 1-1/2 to 2 inch cubes. Remove most of the fat.
In a bowl, mix the flour, salt and pepper.
Mix the beef with 1 tablespoon of oil, until all the pieces are well covered.
Cover the beef with the flour mixture.
Heat the remaining oil on medium-high heat and brown the meat.
Add onions, garlic and tomato and simmer five minutes.
Remove the meat from the frying pan and place in a casserole dish.
Add a little bit of Guinness beer to the pan and boil.
Pour the contents of the pan, the remaining Guinness, the carrots (and other veggies if you wish) and the potatoes over the meat.
Simmer on the stove, at low heat, for 2 to 3 hours.

Serving Suggestions:
There are many ways you can eat this wonderful stew:
In a bowl with a dollup of Sour Cream.
Mixed with some Egg Noodles.
With Mashed Potatoes.

Ingredients
4-5 pound beef rump roast. (Any roast will do, doesn't have to be top quality).
1 Tablespoons oil
2 Tablespoons flour (to thicken).
Salt and pepper.
2 large chopped onions.
1 large clove garlic crushed. (optional)
1-1/4 cups Guinness.
2 cups chopped carrots.
6 cups of chopped potatoes
Your favorite herbs (I tend to bay leaves and a little oregano).

Cooking instructions
Brown all sides of the beef roast in a pan.
(Optional)Coat the beef with the flour - this will thicken the gravy as it cooks.
Add beef and Guinness and herbs together in a crockpot and cook on low for about an hour (Note - the amount of Guinness depends on the size of the meat. I tend to bring the level to about an inch up beef - the juices will add to the liquid as it cooks. You can add some stock as well to make it less bitter).
Add the onions, garlic, potatoes and carrots.
Continue to heat in crock-pot for several hours - I find the longer it cooks, the better.

Ingredients
1 teaspoon salt
3lbs of chicken breast (you can use wings and legs here but I find chicken breasts more succulent and tender).
1 bottle of Guinness
1 tablespoon dark brown sugar
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/4 tablespoon honey (optional - it gives an additional sweet kick)
¾ tablespoon of syrup - the thicker the better.
1/8 teaspoon curry powder / chili powder
Herbs and spices of your choice (I used a little sage).

Cooking instructions
Rub salt all over the chicken and place it in a shallow dish (try making only 1 layer of chicken).
Mix all the ingredients together and pour over the chicken. Cover all the chicken pieces.
Cover your dish and refrigerate overnight . Try turning your chicken pieces at least once.
Remove the chicken from the marinade and cook on a low BBQ grill turning occasionally.
Keep your chicken moist by brushing on some of the marinade
Continue turning and brushing for approximately 20 minutes until the chicken is tender.

Serving Suggestions:
You can eat this chicken hot or cold; in a bun or with a salad.; with potatoes, rice etc.
You can also marinade chicken cubes and make a kebab with the cubes, some onion and some peppers.

Ingredients
1 - 2 pounds ground lamb (use beef for cottage pie)
1/2 pound of carrots
1/2 pound of frozen peas.
Herbs of your choice (I use parsley and sage usually).
2 cups of beef stock
1 medium onion
Olive oil
1 or 2 bottles Guinness (if you use one, then increase stock)
2 tablespoons tomato paste
2 cups cheddar cheese (optional)
3 pounds potatoes
1/4- 1/2 cup milk
1 stick butter
Salt and pepper

Cooking instructions
Heat oven to 375 degrees F.
Use potatoes, milk and butter to make mashed potatoes (It's actually better if you make them a little lumpy, and even slightly undercook the potatoes).
Brown the chopped lamb and drain the excess fat.
Add 1 bottle of Guinness to chopped lamb and simmer until liquid is reduced.
Add tomato paste.
Place in casserole dish.
Fry the onions until slightly translucent (you should also add the carrots - you might want to pre-cook the carrots to ensure they are soft after baking)
Mix the herbs, carrots, peas and onions together with the lamb.
Add the remaining Guinness and stock so it just covers meat and vegetables.
Add the mashed potatoes on top - use a fork to build 'ridges' in the top and to ensure the meat is sealed below the potato.
If required sprinkle cheese on top.
Bake for 20-25 minutes.

Some may find this a little bitter, so vary the amount of Guinness and stock used. You can vary the quantities to control how much gravy you want, and can also add some flour to thicken.

You can also add a little kick by adding some English mustard to the meat.

Ingredients
12 ounces Guinness.
2 cups heavy cream.
2 cups whole milk (2% can be used but the ice-cream won't be as good!).
3/4 cup sugar.
1/2 teaspoon of vanilla essence (this is tricky, it really depends on your taste).
6 egg yolks.

Cooking instructions
Place Guinness in a pan and simmer for about five to ten minutes (until it's about 3/4 its original volume).
Slowly combine the cream, milk and sugar in another pan and add the vanilla essence.
Bring to a slight boil (be careful not to boil too much) and remove from heat.
Beat the eggs and slowly begin to whisk in the cream mixture.
Slowly heat the mixture for about five minutes until it thickens (again this is tricky).
Remove from heat and strain into a clean container. (A good tip here is to cover in cling film, ensuring that the film touches the surface - this ensure a skin doesn't form - if it does, just remove the skin before the final stage).
Chill for 2 hours (the mixture, not you!!!)
Whisk in the Guinness reduction and blend well.
You can either simply freeze it at this stage, or use an ice-cream machine. (I don't have the machine, but find that the ice-cream is pretty good anyway).

Ingredients
1 cup flour
3/4 cup Hershey's cocoa powder - or any unsweetened cocoa powder.
1/4 teaspoon salt
6 tablespoons butter (its best to leave this out of the fridge for a while to make it easy to use)
8 ounces dark bittersweet chocolate,
3/4 cup chocolate chips (any variety - you could add nuts as well here)
4 large eggs
1 cup sugar (if you have confectionary sugar, this works better)
1-1/4 cups Guinness
1 cup semi-sweet chocolate chips

Cooking instructions
Heat the oven to 375 degrees F.
Find a 9 x 13 non stick baking pan (or line it with foil, or spread some butter over surface to stop brownies from sticking).
Mix flour, cocoa powder and salt together in a bowl.
Melt butter, bittersweet chocolate and chocolate chips together - I use a bowl over a pan of bowling water - you probably need to keep stirring.
Beat eggs until fluffy and add melted chocolate - continue to beat until well mixed (I used the mixer on a medium to high setting).
Mix in the flour mixture, and the Guinness - drop the semi-sweet chocolate chips evenly on top. (Don't worry if the batter seems thin).
Bake for about 25 to 30 minutes in the center of the oven - I test to see if they are cooked by putting a knife, or fork into the center - if it comes out clean then the brownies are done.

Ingredients
1/2 pint of Guinness.
1/2 pint of hard cider.
A dash of blackcurrant

Instructions
Pour the half pint of Guinness in the traditional manner.
Slowly pour in the hard cider, swirling the glass gently to mix - careful here not to be too vigorous as you'll end up with a lot of foam.
Add a dash of blackcurrant juice - add as much or as little as you wish.
You can stir if you want, to get a nice pink color through the drink.

Ingredients
1/2 pint of Guinness.
1/4 pint of vanilla icecream.
1/4 pint of chocolate icecream.
A dash of peppermint flavoring.
Whipping Cream.
Chocolate to Granish.
Sprig of Mint.

Instructions
Mix the icecream, Guinness and peppermint flovoring in a blender and pour into a cold glass.
Garnish with whipped cream, chocolate and sprig of Mint.

You can vary the amount of icecream to Guinness to suit your taste. A nice twist is to add some crushed nuts, or even maltizers (malt balls).

This Guinness recipes page was last updated by Fanfreluche on December 27 2011