Here's two impressive recipes to cook with Guinness for St Patrick's Day (2024)

DEAN Edwards dons his beer goggles to bring two tasty ways to cook with Guinness.

Here are two surprising treats in celebration of St Patrick's Day; incorporating Ireland's favourite beverage into some delicious dishes.

Guinness & Chocolate Cheesecake

Serves 16

Prep time: 30 minutes, plus 4 hours chilling

Cooking time: 1 hour

Cals: 344

Sat fat: 11g

For the syrup:

• 300ml Guinness (or any stout)
• 120g caster sugar
• 1tbsp cocoa powder

For the base:

• 250g gingernut biscuits
• 70g unsalted butter, melted
• 1tbsp cocoa powder

For the filling:

• 150g dark chocolate (70% cocoa content)
• 400g cream cheese
• 100ml sour cream
• 4 medium eggs

For the meringue:

• 4 egg whites
• 200g caster sugar

METHOD: Pour the Guinness into a saucepan with the caster sugar and cocoa powder, and stir over a medium/high heat for around 5 minutes until reduced by half. Set aside.

Use a mini blender or rolling pin to break down the biscuits to a fine crumb. Add to a bowl and mix in the melted butter and cocoa powder until fully incorporated.

Place the mixture into a 24cm loose-bottomed spring-form cake tin lined with non-stick baking paper. Compress down and push some of the biscuit up the sides of the tin. Chill in the fridge for 20 minutes.

Preheat the oven to 150°C/130°C fan/gas mark 2. To make the filling, melt the chocolate in a bowl set over a pan of simmering water, then leave to cool for a few minutes.

Whisk together the melted chocolate, Guinness syrup, cream cheese, sour cream and eggs, then gently pour into the cake tin.

Bake in the oven for 55-60 minutes so the centre still has a slight wobble.

Transfer to the fridge for 3-4 hours until set, then remove from the tin.

Whisk the egg whites in a bowl until they form stiff peaks. Meanwhile, dissolve the sugar in 100ml water over a medium heat. Use a pastry brush dipped in water to brush down any sugar from the sides of the pan – this will stop the sugar from going grainy.

Once dissolved, boil the syrup until it reaches 120°C (you’ll need a food thermometer for this). Pour the syrup into the egg whites while whisking, and continue until it cools to room temperature. Spread over the top of the cheesecake and glaze with a blowtorch to colour.

Guinness French Dip Rolls

Makes 4

Prep time: 15 minutes

Cooking time: 3 hours 35 minutes

Cals: 615

Sat fat: 15g

Ingredients:

• 800g beef brisket joint, rolled and tied
• 2tbsp plain flour
• 2 large onions, sliced
• 2 cloves garlic, minced
• 1tbsp sherry vinegar
• 1 x 440ml can Guinness (or any stout)
• 400ml beef stock
• 1tsp Marmite
• 2tbsp Worcestershire sauce
• 3 sprigs thyme, leaves picked

To serve:

• 4 brioche rolls
• Dijon mustard
• 4 slices Swiss cheese
• 10 cornichons, sliced

METHOD: Dust the brisket with the flour then season with salt and pepper. Sear in a hot casserole pan for around 10 minutes until golden, then set aside. Reduce the heat and gently fry the onions for 10 minutes.

Add the garlic and cook for a further 5 minutes until golden and soft. Pour in the vinegar and cook until fully reduced.

Preheat the oven to 170°C/150°C fan/gas mark 3.

Pour in the Guinness, stock, Marmite and Worcestershire sauce, then pop the brisket back into the pan along with the thyme.

Bring up to a gentle simmer then place a lid on and cook in the oven for 3-4 hours or until tender, turning the joint halfway through.

Remove the brisket from the pan and allow to rest for 10 minutes before slicing thickly.

While the beef is resting, strain the onions from the liquid then return the gravy to the pan and reduce over a medium heat until thickened.

Spread the base of each roll with mustard then lay on plenty of the sliced beef (you may have some leftover), the reserved onions and the cheese

Pop under a hot grill for a short time so the cheese melts then sprinkle on the cornichons.

Top with the other bun half and serve with a small bowl of the gravy for dipping.

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