Earlier this week we published some delicious recipes (Spiced pumpkin and Guinness treacle drop scones with goats cheese and Guinness pork and leek sausage pizza pie, apricot chutney and cracked pepper) and our readers couldn’t get enough.
Guinness have come up with two more delicious recipes (below) to make your St Patrick’s Day that little bit more scrumptious and special.
More than two thirds of Americans feel at least a little bit Irish on St. Patrick's Day and help amp-up that Irish feeling, The Guinness Storehouse, Ireland’s number one tourist destination and official ‘home of Guinness,’ has put an Irish twist on some classic American meals. Whether you’re looking to take a family favorite and add some flair or create the perfect dish for your St. Patrick’s Day celebration, these Guinness-infused recipes will be a surefire hit.
Justin O’Connor, executive chef at the Guinness Storehouse, is proud to release newly crafted (and dare we say mouthwatering) recipes, revamping American’s favorite dishes with everyone’s favorite Irish beer.
Here are just a few savory twists on the most classic of all American dishes:
1 kg – 1.2 kg brisket of beef
1 onion, finely chopped
3 garlic cloves crushed
1 red chilli, deseeded and finely chopped
50ml white wine vinegar
Juice of 1 orange
50ml Worcestershire sauce
1 tbsp of mustard
1 tbsp demerara sugar
1 tbsp runny honey
200ml tomato ketchup
Salt and freshly ground
Slices of toasted sourdough
Place all ingredients except the sourdough in a bowl with the beef and mix well.
Place in a roasting tray and cover with greaseproof and foil. Preheat your oven to Gas 3 or 150c and cook for 3 hours or until meat is tender.During cooking baste the beef from time to time. Take the beef out Keep the juices in the tray, cool a little and stead the beef add back into the tray and mix in with the juices. Bring back to the heat and serve on some toasted sourdough with some slaw.
900g minced chicken
100g Guinness wholegrain mustard
100g fresh breadcrumbs
2 cloves of garlic crushed
2 teaspoons of thyme chopped
2 tbspoons of chopped parsley
50g smoked paprika
200g fine chopped carrot
Salt and pepper
Combine all ingredients together, correct with salt & pepper.
Place mixture into a greased bread tin 9” x 14” approx.
Place the tin in a bain marie of water and baked for 1hr-1hr 15 minutes @ 160c or until the temperature reaches 75C.
Serve hot or leave overnight in the fridge to cool and serve sliced cold.
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