Guinness Beer Food Pairing: Delicious Eats To Enjoy

Guinness is a dark beer with a distinctive taste and a thick, creamy head. It's a popular drink in Irish pubs and also a fantastic cooking ingredient. The drink's bold flavour lends a new dimension to dishes, and it's a favourite ingredient in many Irish recipes. It's the perfect pairing for chocolate and is commonly used in desserts. It's also a great ingredient for savoury dishes, such as beef and Guinness pie, and it pairs well with foods like smoked salmon, oysters, fish and chips, and soda bread.

Beef and Guinness Pie

Ingredients

• 2 tablespoons all-purpose flour
• Freshly ground black pepper, to taste
• 2 pounds chuck steak, cut into 1-inch cubes
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 2 large onions, thinly sliced
• 2 large carrots, cut into 1-inch cubes
• 2 teaspoons Worcestershire sauce
• 2 teaspoons tomato puree
• 2 cups plus 2 tablespoons Guinness
• 1 1/4 cups hot beef stock
• 2 teaspoons granulated sugar
• 1 1/2 cups all-purpose flour
• 4 ounces unsalted butter, cubed, or an equal mix of butter and lard
• 2 to 3 tablespoons cold water

Method

• In a large bowl, place 2 tablespoons all-purpose flour and season it with fine salt and freshly ground black pepper, to taste.
• Add 2 pounds chuck steak (cut into 1-inch cubes) and toss well in the flour mix until evenly coated.
• In a large Dutch oven or other heavy-duty pot, heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil on medium until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
• Add 2 large onions (thinly sliced) and 2 large carrots (cut into 1-inch cubes) to the pot and fry until they begin to soften (about 2 minutes).
• Return the meat to the pot, and add 2 teaspoons Worcestershire sauce, 2 teaspoons tomato puree, 2 cups plus 2 tablespoons Guinness, 1 1/4 cups beef stock, and 2 teaspoons granulated sugar. Add plenty of freshly ground black pepper and a little salt, stir well, and bring to a boil.
• Cover, reduce to a gentle simmer, and cook until the meat is tender and the sauce has thickened (2 to 2 1/2 hours).
• Remove from the heat and transfer to a 2 1/2-pint deep pie dish. Set aside to cool completely (30 to 45 minutes). Meanwhile, make the pastry.
• In a large bowl, add 1 1/2 cups all-purpose flour, 1 pinch fine salt, and 4 ounces unsalted butter (cubed or an equal mix of butter and lard).
• With your fingers or a pastry blender, work the butter into the flour until it has the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
• Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
• Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
• Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch thick. Cut a 3/4-inch strip from around the outside of the rolled-out pastry.
• Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Trim the excess.
• Place a pie funnel (also called a pie bird) in the centre of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
• Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
• Brush the top with the beaten egg and make a hole in the centre to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as desired.
• Bake for 30 to 35 minutes until the pastry is crisp and golden. Let cool for 10 to 15 minutes before serving.

Tips

• Timing is key: since the pastry requires a maximum of 30 minutes to chill and the pie filling requires 2 hours to cook, start preparing the pastry when the filling is almost done or while it cools down.
• Plan ahead: make the pie dough up to 3 days in advance, if desired. Wrap tightly and store in the fridge until ready to use.
• No pie bird? No problem! If you don't have a pie bird, cut a 1/2-inch hole in the centre of the pie dough and some slits around the hole to allow for steam to vent during cooking.
• Switch it up: feel free to swap the stout for any beer you like, or swap regular onions for sweet onions.
• More umami: stir a bit of Marmite into the filling before assembling the pie for extra savoury flavour.

Smoked salmon

To make your own Guinness-smoked salmon at home, you will need the following ingredients:

• Fresh salmon
• Lemon
• Lime
• Coriander seeds
• Salt
• Sugar
• Fresh dill
• Fresh coriander
• Guinness

The first step is to toast the coriander seeds and zest and juice the lemons and limes. Put the zest of the lemon and lime, salt, sugar, coriander seeds, and juice into a blender and blitz. Rub this mixture into the salmon on both sides, then pour over the Guinness. Add the chopped herbs and leave the salmon to cure for 36-48 hours, turning every couple of hours. When cured, remove the salmon from the liquid and wash it lightly. Trim off any brown bits and carve thinly.

Guinness-smoked salmon can be served with vegetables, or on Guinness bread with a little butter. It is a delicious and unique way to enjoy smoked salmon and is the perfect dish to serve with a tall, frothy pint of Guinness.

Oysters

The tradition of pairing oysters with stout originated in the 18th and 19th centuries in Ireland and the UK. Oysters, packed with essential nutrients, were a cheap and nourishing food source for people living near ports and harbours. At the same time, dark and malty beers like stouts and porters gained popularity in these coastal areas. The natural brininess and subtle sweetness of oysters proved to be a tasty complement to the rich, roasted flavours of stout, and the pairing became a beloved culinary tradition.

In recent times, the Guinness Storehouse in Dublin has helped to preserve and promote this classic combination. The 1837 Bar & Brasserie, a restaurant owned by the brewery, serves daily platters of oysters with Guinness Extra Stout, showcasing the versatility of Irish beer when incorporated into traditional cuisine. The simple yet exquisite pairing of oysters and Guinness has become an emblem of traditional Irish dishes, a source of pride for the country's culinary and cultural identity.

For a true Irish experience, it is recommended to enjoy fresh oysters from Galway and Waterford, opened half an hour before tasting, alongside a cold pint of Guinness straight from the pub. This combination, though unusual, is a testament to the fusion of two of Ireland's leading products, renowned for their quality and authenticity. So, if you're looking for a unique and flavourful adventure, oysters and Guinness is a match made in heaven!

Fish and Chips

Guinness-battered fish and chips is a delicious Irish favourite. Although cooking fish and chips with Guinness might seem unusual, cooking with Guinness has long been part of Irish meals, from stew to sandwiches, and fish to fowl. The deep flavours of Guinness complement hearty foods like pies and stews, and the slightly bitter taste will bring seafood to life. Making a Guinness batter may be challenging, but the flavour will be your reward.

• 2 cups of Guinness beer
• 1/2 teaspoon of ground black pepper
• 8-3oz cutlets of pollack, cod, or haddock, boneless, sliced on a bias
• Vegetable oil for frying
• Tartar sauce and French fries, to serve

First, add the beer, baking soda, salt, pepper, and egg to a large mixing bowl. Slowly add enough flour until the batter is thick and adheres to a wooden spoon. Heat oil in a deep fryer or deep-sided sauté pan to 350 degrees Fahrenheit.

Next, dredge the fish in flour, shaking off any excess, and dip it in the batter, making sure all sides are covered. Gently dip the battered fish into the hot oil, holding it halfway in for 15 seconds before fully submerging it. This will prevent the fish from sticking to the bottom.

Finally, fry the fish until it is golden brown on both sides, which should take about 6-8 minutes, depending on the thickness of the fillets. The fish is done when it is cooked through and has an internal temperature of 140 degrees Fahrenheit. Serve with tartar sauce and French fries, and enjoy!

Breads and biscuits

Guinness Bread

Guinness bread is a dense, hearty, and flavorful quick bread that combines rolled oats, brown sugar, and whole wheat and all-purpose flours. The famous Irish stout beer is the secret ingredient that makes this bread perfect for toasting and serving with butter, honey, or jam.

Ingredients:

• All-purpose flour
• Whole wheat flour
• Rolled oats
• Brown sugar
• Baking powder
• Baking soda
• Butter
• Egg
• Molasses
• Guinness

Method:

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk together the dry ingredients.
• In a separate bowl, whisk together the wet ingredients.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Pour the batter into a greased 9-inch loaf pan.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Guinness Pot Pie with Beer Bread Biscuits

This comforting dish is perfect for cold weather. It features tender beef, lots of vegetables, and buttery beer bread biscuits.

Ingredients:

• Boneless beef chuck roast
• Olive oil
• Butter
• Onion
• Carrots
• Celery
• Garlic
• Thyme
• Cremini mushrooms
• Tomato paste
• Guinness
• Beef stock
• All-purpose flour
• Whole wheat flour
• Baking powder
• Beer
• Butter

Method:

• Preheat the oven to 350°F.
• Cut the beef into small chunks and season with salt and pepper. Sprinkle with flour and toss to coat.
• Heat a skillet over medium-high heat. Add oil and sear the beef in batches until golden brown. Set aside.
• Reduce the heat to medium-low and add butter to the skillet. Add onion, carrots, celery, garlic, and thyme. Cook until softened.
• Stir in the mushrooms and cook for 5 minutes.
• Add the tomato paste and cook for another 5 minutes.
• Pour in the Guinness and scrape the bottom of the pan. Add the beef and beef stock, and bring to a boil.
• To make the beer bread biscuits, sift together the all-purpose and whole wheat flours, baking powder, and salt. Pour in the beer and stir until a batter forms.
• Spoon the biscuit batter on top of the pot pie and drizzle with melted butter.
• Bake for 65-75 minutes, or until the bread is golden brown and cooked through.
• Let the pot pie cool slightly before serving.

Guinness and Cheddar Biscuits

These easy biscuits are the perfect complement to any meal, and they're even better with the addition of Guinness. The deep stout flavor pairs perfectly with the cheddar and lighter bread.

Ingredients:

• All-purpose flour
• Baking powder
• Salt
• Butter
• Milk
• Guinness
• Cheddar cheese

Method:

• Preheat the oven to 400°F.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in the milk and Guinness until a soft dough forms.
• Fold in the shredded cheddar cheese.
• Drop spoonfuls of dough onto a lined baking sheet.
• Bake for 12-15 minutes, or until the biscuits are golden brown.
• Serve warm with butter.

Frequently asked questions