Give St. Patrick’s Day foods an Irish twist

St. Patrick’s Day is Sunday, and you can expect a plethora of corned beef and cabbage to be on the menu.

But for those who aren’t fond of the traditional holiday menu, there are other ways to incorporate the taste of the Irish.

Try incorporating foods made with one of Ireland’s most iconic beverages — stout beer.

Beer can be used in everything from stews and roasts to cakes and brownies, and stout, with its deep, rich taste, adds a unique flavor to these dishes.

And because it is often described as having undertones of coffee and chocolate, it pairs well with these ingredients, complementing their flavor.

If you like a deep rich ham for a special occasion, try boiling your ham in two pints of stout instead of water.

Use it to create a rich gravy to go along with sausages and mash. To make the gravy just melt a knob of butter in a saucepan, then stir in a tablespoon of flour, and mix continuously for a minute on a gentle heat. Add a half-pint beef stock and a quarter-pint stout, one teaspoon tomato puree and half a teaspoon mixed herbs. Reduce the heat to low and simmer three to four minutes.

You can make a stout marinade for chicken, by combining the beer with honey, balsamic vinegar, Cajun spice seasoning and lime zest and juice, then barbecuing the bird.

Following are some St. Patrick’s Day recipes made using stout beer from tasteofhome.com.

 

Mushroom and Sweet Potato Potpie

1/3 cup olive oil

1 pound sliced fresh shiitake mushrooms

1 pound sliced baby portobello mushrooms

2 large onions, chopped

2 garlic cloves, minced

1 teaspoon minced fresh rosemary, plus more for topping

1 12-ounce bottle porter or stout beer

1-1/2 cups mushroom broth or vegetable broth

2 bay leaves

1 tablespoon balsamic vinegar

2 tablespoons reduced-sodium soy sauce

1/4 cup cornstarch

3 to 4 small sweet potatoes, peeled and thinly sliced

3/4 teaspoon coarsely ground pepper

1/2 teaspoon salt

In a Dutch oven, heat one tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches for eight to 1ø0 minutes, until dark golden brown. Remove with a slotted spoon. Repeat with one tablespoon oil and the portobello mushrooms.

In same pan, heat one tablespoon oil over medium heat. Add onions and cook eight to 10 minutes, stirring, until tender. Add garlic and one teaspoon rosemary and cook 30 seconds. Stir in beer, one cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.

Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth, then stir into mushroom mixture. Return to a boil, stirring constantly; and cook one to two minutes, stirring, until thickened. Remove and discard bay leaves.

Transfer mushroom mixture to eight greased eight-ounce ramekins. Place on a rimmed baking sheet.

Layer sweet potatoes in a circular pattern on top of each ramekin, then brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, in a 400-degree oven for 20 to 25 minutes, until potatoes are tender. Remove cover and bake eight to 10 minutes, until potatoes are lightly browned. Let stand five minutes before serving.

 

 

Chocolate Guinness Cake

1 cup Guinness

1/2 cup butter, cubed

2 cups sugar

3/4 cup baking cocoa

2 large eggs, room temperature, beaten

2/3 cup sour cream

3 teaspoons vanilla extract

2 cups flour

1-1/2 teaspoons baking soda

For topping:

1 8-ounce package cream cheese, softened

1-1/2 cups confectioners’ sugar

1/2 cup heavy whipping cream

In a large saucepan, heat beer and butter until butter is melted. Remove from the heat, then whisk in sugar and cocoa until blended.

Combine eggs, sour cream and vanilla, then whisk into beer mixture. Combine flour and baking soda and whisk into beer mixture until smooth. Pour batter into a greased nine-inch springform pan with parchment on the bottom.

Bake in a 350-degree oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand.

In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream and beat until smooth, taking care not to overbeat. Frost top of cake. Refrigerate leftovers.

 

 

Stout and Shiitake Pot Roast

3 tablespoons olive oil

1 2 to 3-pound boneless beef chuck roast

2 medium onions, sliced

1 garlic clove, minced

1 12-ounce bottle stout or nonalcoholic beer

1/2 ounce dried shiitake mushrooms

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon dried savory

1 pound red potatoes, cut into 1-inch pieces

2 medium carrots, sliced

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

In a Dutch oven, heat one tablespoon oil over medium heat. Brown roast on all sides, then remove from pan.

In same pan, heat remaining oil. Add onions and garlic and cook, stirring, until tender. Add beer, stirring to loosen browned bits from pan. Stir in mushrooms, brown sugar, Worcestershire sauce and savory.

Return roast to pan and bring mixture to a boil. Reduce heat and simmer, covered, 1-1/2 hours.

Stir in potatoes, carrots, water, salt and pepper and return to a boil. Reduce heat and simmer, covered, 15 to 25 minutes longer, until meat and vegetables are tender. If desired, skim fat and thicken cooking juices for gravy.

 

 

Guinness Corned Beef and Cabbage

2 pounds red potatoes, quartered

1 pound carrots, cut into 3-inch pieces

2 celery ribs, cut into 3-inch pieces

1 small onion, quartered

3 to 3-1/2-pound corned beef brisket

8 whole cloves

6 whole peppercorns

1 bay leaf

1 12-ounce bottle Guinness stout or reduced-sodium beef broth

1/2 small head cabbage, thinly sliced

Prepared horseradish

In a six-quart slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet).

Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings and tie securely with string. Place in slow cooker. Pour stout over top.

Cook, covered, on low for eight to 10 hours, until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag.

Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

 

 

Skillet Stout Brownies

8 ounces semisweet chocolate, chopped

1 cup butter, cubed

1 cup milk stout beer

1 large egg, room temperature

2 large egg yolks, room temperature

3/4 cup sugar

1/4 cup packed brown sugar

3/4 cup flour

1/3 cup baking cocoa

1/2 teaspoon salt

Vanilla ice cream, optional

In a 10-inch cast-iron or other ovenproof skillet, combine butter and stout. Bring to a boil, then reduce heat and simmer 10 minutes, stirring constantly.

Place chocolate in a large bowl, then pour stout mixture over top and stir with a whisk until smooth. Cool slightly.

In another large bowl, beat egg, egg yolks and sugars until blended. Stir in chocolate mixture.

In another bowl, mix flour, baking cocoa and salt. Gradually add to chocolate mixture, mixing well.

Spread into skillet. Bake in a 350-degree oven for 25 to 30 minutes, until set. Cool completely in skillet on a wire rack. If desired, serve with vanilla ice cream.

 

 

Beer-Braised Roast With Root Vegetables

2 tablespoons olive oil

3 to 3-1/2-pound boneless beef chuck or venison roast, trimmed

2 large onions, sliced

3 celery ribs, cut into 1-inch pieces

3 medium carrots, cut into 1-inch pieces

1 medium sweet potato, peeled and cut into 1-inch cubes

1/2 pound fresh whole mushrooms, quartered

1 12-ounce bottle dark beer or 1-1/2 cups beef broth

4 tablespoons minced fresh parsley

3 tablespoons Worcestershire sauce

3 tablespoons seedless blackberry spreadable fruit

1 teaspoon salt

1 teaspoon pepper

2 tablespoons cornstarch

1/2 cup cold water

In a large skillet, heat oil over medium heat. Brown roast on all sides.

Place vegetables in a six-quart slow cooker. Place roast over vegetables. In a small bowl, combine beer, two tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper, then pour over meat.

Cook on low, covered, for eight to 10 hours, until meat and vegetables are tender.

Using a slotted spoon, remove roast and vegetables to a serving platter and keep warm.

Pour cooking juices into a small saucepan, then skim fat and bring to a boil. Mix cornstarch and cold water until smooth and  stir into cooking juices. Return to a boil, then cook one to two minutes, stirring, until thickened. Serve with roast and vegetables; sprinkle with remaining parsley.

 

 

Irish Beef Stew

8 bacon strips, diced

1/3 cup flour

1 teaspoon salt

1/2 teaspoon pepper

3 pounds beef stew meat, cut into 1-inch cubes

1 pound whole fresh mushrooms, quartered

3 medium leeks, white portion only, chopped

2 medium carrots, chopped

1/4 cup chopped celery

1 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon tomato paste

4 cups reduced-sodium beef broth

1 cup dark stout beer or additional reduced-sodium beef broth

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

1 teaspoon dried rosemary, crushed

2 pounds Yukon Gold potatoes, cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons cold water

1 cup frozen peas

In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.

In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside.

In the same pot, saute mushrooms, leeks, carrots and celery in oil until tender. Add garlic and cook one minute. Stir in tomato paste until blended. Add  broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat, cover and simmer two hours, until beef is tender.

Add potatoes and return to a boil. Reduce heat, cover and simmer one hour, until potatoes are tender. Combine cornstarch and water until smooth, then stir into stew. Bring to a boil and cook two minutes,  stirring, until thickened. Add peas and cook until heated through. Discard bay leaves.

 

 

Short Rib Tacos

2 tablespoons canola oil

6 bone-in beef short ribs

1/4 teaspoon salt

1/4 teaspoon pepper

2 medium carrots, finely chopped

1 small yellow onion, finely chopped

2 tablespoons baking cocoa

1 15-ounce can tomato sauce

1 12-ounce bottle dark beer or beef broth

Water, optional

12 corn tortillas, warmed

3/4 cup pico de gallo

3/4 cup queso fresco or crumbled feta cheese

In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs.

Reduce heat to medium. Add carrots and onion to drippings and cook three to five minutes, stirring frequently, until they start to brown. Add cocoa and toast one to two minutes, stirring frequently, until aromatic. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil, then simmer two to three minutes.

Return ribs to pan and add water, if necessary, to cover. Bake, covered, in a 325-degree oven for 2-1/2 to three hours, until meat is tender. Remove from oven and drain, reserving juices.

When cool enough to handle, remove ribs from pan and remove meat from bones, discarding bones. Shred meat with two forks. Skim fat from reserved juices. Return meat and juices to Dutch oven and heat through.

Serve on tortillas with pico de gallo and queso fresco.

 

 

Irish Spiced Beef

1 6-pound fresh beef brisket

1/3 cup packed brown sugar

3/4 cup coarse sea salt

1/4 cup chopped onion

4 bay leaves, crushed

3 teaspoons pepper

2 teaspoons dried rosemary, crushed

2 teaspoons dried thyme

1-1/2 teaspoons ground allspice

1-1/2 teaspoons ground cloves

4 medium onions, sliced

4 medium carrots, sliced

2 celery ribs, sliced

2 cups stout or beef broth

Rye bread, Swiss cheese slices and Dijon mustard, optional

Place beef in a 15-by-10-by-1-inch baking pan and rub with brown sugar. Refrigerate, covered, for 24 hours.

In a small bowl, mix salt, chopped onion, bay leaves and seasonings, then rub over beef. Refrigerate, covered, for three days, turning and rubbing salt mixture into beef once each day.

Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water until liquids come halfway up the brisket. Roast in a 325-degree oven for four to 4-1/2 hours, covered, until meat is tender. Cool meat in cooking juices for one hour.

Remove beef, discard vegetables and cooking juices. Transfer beef to a 13-by-9-inch baking dish. Refrigerate, covered, overnight.

Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard.