- 600g wholemeal flour
- 150g plain flour
- 75g oatmeal
- 2.5 teaspoons of bread soda
- 1 teaspoon of salt
- 2.5 tablespoons of brown sugar
- 40g butter
- 480ml milk
- 200ml black treacle
- 1/2 pint of Guinness® Draught
- Mix butter with all dry ingredients until the dough develops the consistency of breadcrumbs, add the milk, black treacle and the Guinness® Draught.
- Mix until you reach a wet dough.
- Bake in a greased bread tin for 40–45 minutes at 170°C in a pre-heated oven.
- 1 fresh lobster
- 2 cans of Guinness® Draught
- 1 litre of water
- 1 bay leaf
- A squeeze of lemon juice
- Place all the ingredients apart from the lobster into a big stockpot and slowly bring to the boil. Then, plunge the live lobster into the pot head first and simmer for 15 minutes. Drain the lobster and split it into two halves. Serve with mayonnaise, a fresh garden salad and brown bread. Pair the dish with your favourite stout.
- Guinness and seafood is always a winning combination. The salty taste of the sea is perfectly balanced by the silky, smooth taste of canned Guinness® Draught. For something different try pairing any smoked fish with Guinness, either warm or as a cold salad.
- 2kg fresh mussels, cleaned and beards removed
- 1 bunch fresh coriander, roughly chopped
- 200ml coconut milk
- 1 bottle of Guinness® Golden Ale
- 1 tablespoon Thai red curry paste
- 4 spring onions, sliced
- 2 red chillis
- This is a simple dish that is easy to prepare for a group of hungry friends and using Guinness® Golden Ale to steam the mussels makes a delicious sauce when combined with the curry paste and coconut milk. Don’t forget the spoons so everyone can enjoy the sauce.
- Heat a little oil in a wok or large saucepan until smoking hot. Add the curry paste and cook for a few minutes to release all the aromatics and flavour. Pour the bottle of beer into the wok and bring to a boil. Add the mussels, stir and cover with a lid. After a few minutes check the mussels – they should have all opened, discard any that have not. Add the coconut milk, stir and bring back to the boil. Remove from the heat and toss through the coriander and spring onions. Garnish with fried shallots and serve in the wok in the middle of the table with fresh limes and side bowls for the discarded shells.
- 7.5 litres beef stock
- 470ml tomato juice
- 2 cans Guinness® Draught
- 2 carrots, diced
- 4 celery stalks, diced
- 2 chopped onions
- 4 sprigs of fresh thyme
- 12 (680g) bone-in short ribs
- Canola oil
- Salt and pepper to taste
- Season short ribs generously with salt and pepper. Coat your pot with canola oil and pan sear short ribs in batches. When the meat is seared to an amber brown colour, transfer to a roasting pan. In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan. Add two cans of Guinness® Draught to deglaze the pot over medium heat. Pour this liquid over the short ribs in your roasting pan.
- Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil. Place meat into preheated oven and braise for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cook times may differ.
- Remove short ribs from the roasting pan and transfer to a plate to rest. Strain the remaining liquid and divide in half. Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.
- When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes. Spoon sauce reduction over the short ribs and serve.