Next Tuesday the Irish bars and pubs will be full of people looking to celebrate St. Patrick’s Day. We all know that Guinness Draught goes hand in hand with that special day. So while enjoying a traditional Guinness is great I have a few cocktail recipes and a food recipe that you might want to try this year. Each one will have some form of Guinness in it so you can enjoy a new beverage and still be able to tell people that you celebrated St. Patty’s day right.
Guinness Black & Blonde
10 oz. Guinness Blonde American Lager
10 oz. Guinness Draught
In a 20 oz. pint glass, pour Guinness Blonde American Lager first. Using a pouring spoon or inverted teaspoon, pour Guinness Draught over the top of the spoon so it disperses evenly. The dark stout will float on a layer above the lager beer. Fill the pint to the rim and enjoy.
Wilde Oscar
1 oz. Guinness Extra Stout
1.5 oz. Bulleit Bourbon
.5 oz. Rich Simple Syrup
Dash of Botanical Bitters
Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with the signature Guinness Draught. Garnish with a large orange peel and maraschino cherry.
Guinness Braised Short Ribs
Cook Time: 2 1/2 HOURS
Prep Time: 45 MINUTES
Serves 12 (1 1/2 lb.) short ribs
Ingredients:
2 gallons beef stock
2 cups of tomato juice
2 cans Guinness Draught beer
2-diced carrots
4 sticks of diced celery
2-diced onions
4 sprigs of thyme
12 (1 1/2 pound) bone in short ribs. (Ribs vary in size so cook times may differ slightly)
Salt & pepper to taste
Preparation:
Season short ribs with salt & pepper. Pan sear short ribs in medium to hot canola oil. When the meat is seared to an amber brown color, transfer to roasting pan. In the same pan, sauté carrots, onions, celery and transfer to roasting pan. Deglaze pan with Guinness beer and pour liquid over the short ribs.
Add beef stock, tomato juice & thyme to roasting pan, cover with foil. Braise at 350 degrees for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Remove short ribs from roasting pan and cool. Strain liquid and divide in half. Reduce half the liquid in a saucepan over heat to create a sauce. Simmer remaining liquid with short ribs until tender, approximately 15 minutes.
Spoon sauce over your short ribs and serve with horseradish mash potatoes and sautéed Brussels sprout leaves.