Credit: Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Guinness has been one of Ireland’s most popular exports for more than 250 years. While we love sitting at our local pub and sipping the famously creamy foam-topped stout, its slightly tangy flavor makes it ideal for cooking too. The sweet-bitter flavors in Guinness come from the multiple types of barley used to make it. They add complexity to marinades and braising liquids, making Guinness an especially nice pairing with meats like bison, beef, ham, and even turkey. And if you have a sweet tooth, then yes, you can absolutely make a Guinness ice cream float — we like it paired with rich, chocolate ice cream. Here are some of our favorite ways to cook with this Irish icon.
Never Lose a Recipe Again!
Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place.
01 of 07
Guinness-Glazed Ham
Credit: Caitlin Bensel
This celebration-worthy Guinness-glazed Irish ham comes together with just three ingredients and demands very little attention in the kitchen. Irish chef Jp McMahon combines dark stout and brown sugar to create a simple glaze that develops a malty, caramel-like bittersweetness in the oven.
Get the Recipe
02 of 07
Guinness Irish Meatball Stew
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
This hearty stew swaps traditional chunks of lamb or beef for tender lamb meatballs simmered with potatoes, carrots, celery, and herbs in a glossy, gravy-like broth. Guinness is added to the stew base, where it brings roasted, malty notes with hints of coffee and dark chocolate.
Get the Recipe
03 of 07
Braised Brisket Potato Tot Casserole
Credit: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
This comforting dish from Minneapolis’s The Stray Dog gives the classic Minnesota hot dish a Guinness-flavored spin. The brisket is slowly braised in stout, while brown sugar coaxes sweetness from the Brussels sprouts, and a rich mushroom béchamel ties it all together beneath a crisp layer of truffle-studded tots.
Get the Recipe
04 of 07
Stout-Braised Short Ribs
Credit: © Christina Holmes
Cooking short ribs in beer makes them exceptionally tender while lending the sauce a faintly bitter edge. Chef Sarah Simmons uses Brooklyn Brewery Black Chocolate Stout, though Guinness or another dark beer works just as well.
Get the Recipe
05 of 07
Guinness-Marinated Bison Steak Sandwiches
Credit: © Luca Trovato Photography
Cookbook author Bruce Aidells uses a Guinness, soy sauce, and molasses marinade to keep these steak sandwiches juicy while giving them a rich, sweet-savory depth.
Get the Recipe
06 of 07
Beer-Brined Roast Turkey with Onion Gravy and Bacon
Credit: © Christina Holmes
Grace Parisi’s Guinness-brined turkey takes on the beer’s deep, toasty flavor and emerges from the oven beautifully golden.
Get the Recipe
07 of 07
Fortnum & Mason’s Welsh Rarebit
Credit: David Loftus
The son of the Queen of England may not be the first person you turn to for St. Patrick’s Day recipes, but food writer Tom Parker Bowles shares a recipe for the Welsh specialty that makes the case for cross-border collaboration. “Fortnum’s use Guinness,” he writes, “although any stout or bitter will do fine.”
Get the Recipe
Read the original article on Food & Wine
Dining and Cooking