From viral social media videos of the perfect pour to “splitting the G”, the iconic Irish stout is enjoying a fresh wave of appreciation.
But it’s not just about the pint – Guinness has also become a star ingredient in the kitchen, adding a delicious, dark richness to everything from traditional stews to brownies, and fish and chips. Here are five Guinness-fuelled recipes to celebrate the patron saint of Ireland…
Guinness short rib stew with stout bread
Serves 4
For the stout bread
200g plain flour 550g wholemeal flour 2 tsp bicarbonate of soda 2 tbsp soft brown sugar 1 tsp salt 300ml stout (such as Guinness) 200ml buttermilk For the short rib stew 2 star anise 2 sprigs thyme 1 sprig tarragon 150g brown sugar 1 pint (568ml) Guinness 1 kg beef short ribs 2 onions 3 cloves garlic 2 carrots 250ml beef stock To serve 1 tbsp salted butter 1 sprig thyme leaves 1 sprig tarragon leavesPreheat the oven to 230°C.
Add the flours, bicarb of soda, sugar and salt to a mixing bowl and stir to combine. Pour in the stout and buttermilk. Mix well to form a wet dough.
Tip the dough onto a lightly-floured work surface. Roll and fold the mixture gently into a ball. Grease a baking tray with a little oil and place the dough onto the tray. With wet hands, pat down and smooth. Set aside for 10 minutes to rest.
Bake for 10 minutes, then lower the oven temperature to 180ºC. Bake for another 25 minutes, until golden brown. Leave to cool on the tray for 5 minutes then turn out onto a rack.
Add the star anise and herbs to a bowl with the sugar and Guinness. Submerge the ribs into the marinade and leave for 2 hours.
Peel and slice the onions. Heat a large saucepan over a medium heat. Drizzle in the oil and butter then add the onions. Cook the onions gently, lowering the heat if they begin to catch on the bottom, for 45 minutes, until they are a deep golden brown and sticky.
Peel and crush the garlic into the large saucepan. Peel and dice the carrot into 1cm cubes, add to the same pan.
Preheat the oven to 140°C. Tip the ribs and their marinade into the saucepan, pour over the beef stock, cover with a lid and place into the oven to cook for 3 hours.
Remove the ribs from the oven once cooked. Scoop the ribs from the liquid, remove the bones and cut into large cubes. transfer to a plate and cover with tin foil to keep warm.
Reduce the remaining liquid to a saucy consistency if you need to, then add the ribs back in and heat for a few minutes to warm through.
Slice the top off and scoop the middle out of the bread. Add half of the scooped out bread chunks to the sauce to thicken it. Pour the stew into the loaf. Garnish with thyme and tarragon leaves. Serve.
Recipe from Sorted Food
Guinness fish and chips
(Photo: Guinness Storehouse)Serves 2
For the fish and batter: 1kg self raising flour 1ltr Guinness original 300g sparkling water 1tbsp baking powder 4 x 5oz pieces of fresh haddock, skin off Dusting of seasoned plain flour Oil For the pea purée 200g frozen peas 30g melted butter Salt & pepper Squash of lemon juice For the chips 4 large Maris Piper potatoes For the tartar sauce 1 cup of mayonaisse 1 tbsp chopped capers 1tbsp diced gherkins 1tbsp finely diced shallots ½ tbsp each of chives, parsley & tarragonFirst, make the batter by whisking Guinness and sparkling water into the flour and baking powder. Coat each piece of haddock lightly in the seasoned plain flour, then dip into the batter. Make sure to coat evenly all over.
Heat your oil in a deep fryer or in a deep sided sauté pan to 180°C. Gently guide the battered fish into the oil until it’s golden brown and floats to the top. Set aside.
For the mushy peas, blanch, then add all ingredients to a mixer until smooth.
Meanwhile, cut potatoes into chunks. Gently simmer in salted water until slightly more than half-cooked. Drain and place in the hot oil, cooking until golden brown. Season.
To make the tartar sauce, combine the ingredients together and then season to taste.
Serve by placing a generous amount of chips on each plate. Lean the battered fish off the chips, then add the tartar sauce and mushy peas on the side (and a slice of lemon if you fancy).
Recipe from Guinness Storehouse.
Guinness & honey-glazed pork loin
(Photo: Good Food)Serves 2-4
300ml Guinness 100ml clear honey 250g light muscovado sugar 2kg skinless, boneless loin of pork (ask your butcher for the thick end) splash white wine champagne or water few sprigs flat leaf parsleyTo make the glaze, put the stout, honey and sugar into a pan. Reduce by almost half to form a sweet syrupy glaze, then allow to cool.
Heat oven to 180°C. Season the pork with salt and pepper, place on a baking tray and roast for 20 mins per 500g. Turn the heat down to 160°C and remove the pork from the oven.
Brush all over with most of the glaze (reserving a few tbsp), then cook for a further 40-50 mins, brushing and basting the pork as it cooks until it’s caramelised and glazed.
Remove the pork from the roasting tray and leave to rest. Pour the remaining glaze into the roasting tray, then add the wine, champagne or water. Place the pan on the heat and bring everything to the boil, simmer for a few mins until you have thick gravy. Carve pork into thin slices and serve alongside your sides (colcannon works best).
Glaze with the stout syrup, drizzle a little on the plates and finish with a sprig of parsley.
Find more recipes using Guinness and Irish stout on the Good Food website
Guinness macaroni cheese
(image: Jarlsburg cheese)Serves 2
50g macaroni 1 can of Guinness 1 tbsp butter 3 cups double cream 2 cups freshly Jarlsberg cheese ¾ tsp salt 2 garlic cloves, chopped 1 onion, chopped Panko breadcrumbs, to top Extra grated Jarlsberg, to topBring a large pot of water to the boil. Add the macaroni and cook per packet directions, minus 1 minute. Preheat the oven to 180℃.
Place the butter in deep pan over a medium heat and melt. Add in your chopped onion and garlic and cook for 3 minutes, until softened.
Pour in 1 can of Guinness and bring to the boil. Add in the cream and bring to a simmer. Now add the Jarlsberg and stir until melted, then add the pasta.
Top with breadcrumbs and a little more cheese. Place in the oven for 15 minutes until the breadcrumbs are golden and the cheese is melted. Serve.
Recipe from Jarlsberg cheese.
Guinness and rainbow brownies
(Photo: Sorted Food)Makes 20
For the Guinness brownies 190g unsalted butter 240g dark chocolate 120ml Guinness 3 eggs 275g caster sugar 1 tsp vanilla essence 100g plain flour 25g cocoa powder ½ tsp salt For the rainbow brownies 225g unsalted butter, softened 300g caster sugar 2 tsp vanilla extract 3 eggs 250g plain flour 100g rainbow sprinkles To finish 100g mascarpone 25ml Baileys 2 pinches edible gold glitter 50g rainbow sprinkles 3 sheets gold leafLine a baking tray with greaseproof paper, cutting it wide enough to hang over the long edges.
In a saucepan, over a medium heat, melt the butter with the dark chocolate and Guinness, then remove it from the heat.
In a large mixing bowl beat the eggs, sugar and vanilla essence together until light and fluffy then fold in the chocolate mix.
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Mix together the flour, cocoa powder and salt, then mix it into the wet ingredients in two batches, trying not to knock out too much air.
In another large mixing bowl beat the butter, sugar and vanilla extract for the rainbow brownies until light and fluffy. Add the eggs one at a time and whisk until smooth. Fold in the flour and the sprinkles until just combined.
Spread the batter into the prepared baking tray in lumps, not covering the whole pan, then pour the chocolate and Guinness batter around it.
Bake for 25 minutes at 170ºC then allow to cool to room temperature in the tray. Transfer to the fridge and cool for another few hours.
To finish, combine the mascarpone and the Baileys. Dust the brownies with glitter, then slice into neat squares and spoon over a little of the mascarpone. Top with sprinkles and serve.
Recipe from Sorted Food.
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