22 Cheers-Worthy Recipes to Cook (and Bake) With Guinness (2024)

FAQs

Is Guinness good for cooking? ›

Guinness' distinct flavor can add a subtle complexity to everything from chili to ice cream and shepherd's pie to black and tan cupcakes. Guinness might be an Irish tradition, but it was at least one Cajun grandmother's secret to an unforgettable gumbo. (See recipe inside.)

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“For marinating, braising or stewing, use Guinness Extra Stout or Foreign Extra Stout because of the depth of flavor they provide. If you just want more of a hint of Guinness, use Guinness Draught.”

"When you cook a Guinness, the alcohol tones down to a sweet sugar, but then you have the bitterness of the hops, so it's a sweet and sharp balance. The best of both worlds, but not too overpowering," he said. "When you're cooking with any other beer, the lingering taste just doesn't last with an ale.

How should Guinness in bottles be poured? Start by ensuring that your bottle is perfectly chilled, we would recommend refrigerating it at 8 degrees Celsius for at least 24 hours before you serve.

The first number after the L is the last digit of the year of manufacture. The following three numbers is the day of the year out of 365 days, as per the Julian calendar. ... the shelf life for Guinness is 10 months.

Guinness is a hearty beer with notes of coffee and dark chocolate. It pairs well with soda bread, a staple in Ireland. Clavin said a classic cheese board is a good snack pairing, with strawberry preserves and sharp Irish cheddar, Gouda, Asiago or Pecorino Romano cheeses to contrast the sweetness of the beer.

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer. Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale. If you are cooking for two, choose a nice big thick steak that you can slice and share.

Add the Guinness, cordial and whiskey (if using) and turn to the lowest heat, allowing to simmer gently for at least 20 minutes. Serve warm.

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced.

There are few better ways to use up a few glugs of stout than in a steak and ale pie. But if you fancy venturing beyond the comfort food realm, pick up some more unusual cuts of steak and experiment with cooking methods. Try using stout as a marinade for beef cheeks, or to deglaze the pan after browning shin steaks.