• 3 lbs beef rump
• 3 tablespoons coarse black pepper
• 1 pint Guinness Stout
• 1/4 cup olive oil
• 1 tablespoon flour
• 2 cloves garlic
• 1 bay leaf
• 4 slices carrots
• 3 cubed potatoes

1. Preheat oven to 350f, crush garlic mix with pepper and rub in to beef.
2. Place beef in a roasting tin and mix Stout, 1 cup of water, bay leaf and oil, add to roasting tin. Roast for 90 minutes, add vegetables and continue for 30 minutes.
3. Remove beef and vegetables from tin, pour liquid from tin in to a sauce pan, and bring to boil, add 1/2 cup of water and 1 tablespoon of flour mix gradually. Simmer until thick. Serve.

• 1 kg. Rump steak
• 2 tablespoons dripping
• 2 lge. brown onions, chopped
• 2 cloves of garlic,crushed
• 1/4 cup plain flour
• 1 cup beef stock
• 1 cup of Guinness
• 2 large carrots sliced
• 2 bay leaves
• 1 sprig fresh thyme
• ground pepper
• 1/2 cup prunes, halved and pitted (optional)
• Chopped parsley for garnish

1. Remove any fact from the meat, cut into 1cm cubes. Heat 1 tablespoon of dripping in a pan and cook onions until pale golden. Add garlic, cook 1 minute longer, remove from pan and drain on absorbent paper.
2. Heat remaining dripping in a larger pan, add meat and cook quickly to brown on all sides. Reduce heat, stir in flour until all meat is coated.
3. Blend through stock to form a thick smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add onions, carrots, herbs and pepper, stir until combined.
4. Simmer gently for 1 1/2 hours, stirring occasionally to prevent catching. Cook uncovered so that sauce can reduce and thicken. Serve garnished with chopped parsley.
5. Note: If using prunes, add to pan in the final 30 minutes of cooking. The addition of prunes to this dish adds sweetness and balances the distinctive bitterness of Guinness.

6 servings:

• 2 lb Chuck Steak; trimmed, in -1.2 inch pieces
• 12 oz Ox Kidney; Cored and Chopped
• 1/4 pt Guinness
• 4 tb Beef Dripping or Lard
• 2 md Onions; Sliced
• 3 tb Flour; Liberally Seasoned
• 2 lg Mushrooms; Sliced
• 3/4 pt Beef Stock or water
• 1 Bay Leaf
• 4 Thyme; Sprigs

For The Pastry:

1. 8 oz Self-raising Flour 4 oz Shredded Suet or Lard Salt and Pepper 1 Egg yolk; mixed with a splash of milk. Place the steak and kidney in a bowl with the guinness and herbs. Cover and leave for at least 4 hours, preferably overnight.
2. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently fry the onions for five minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's browned on all sides. Return the onions and the rest of the meat and any remaining flour to the pan.
3. Stir thoroughly, then add the mushrooms, marinade, herbs and stock or water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs.
4. Transfer to a deep pie dish, place a pie funnel in the middle and leave to cool. To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 tb of cold water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for five minutes, then roll out the pastry slightly thicker than normal.
5. Cut a one-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small steamhole in the centre and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze.
6. Bake in a pre-heated oven to 200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas mark 4 and cook for 30 minutes until the pastry is golden brown.

• 2 tbsp olive oil
• 3 bay leaves
• 2 lbs beef stew meat, cut into 1 1/2 inch to 2 inch cubes (with some fat)
• 1 large yellow onion, peeled and cut into 1/4 inch slices
• 2 cloves garlic, peeled and chopped
• 1 tsp dried thyme, whole
• 1 tsp dried rosemary
• 2-3 tbsp all-purpose flour
• 3/4 cup beef stock
• 1/2 cup Guinness stout
• 1 tbsp chopped parsley
• 1/2 lb carrots, sliced
• salt & freshly ground black pepper to taste

1. Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat.
2. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
3. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover.
4. Place the pot in a 275 F oven for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

Serves 4-6

Ingredients for 1 serving:

• 1 Rib eye steak (12 ounce)
• 2 garlic cloves
• 1 teaspoon shallots
• 1 tablespoon Vidalia onion
• 1/4 teaspoon Tarragon fresh
• 1/4 teaspoon parsley
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 4 ounces Guinness Stout Beer room temperature
• 1 ounce Tamari soy sauce
• 1/8 teaspoon black pepper coarse grind
• 1/8 teaspoon salt

1. Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl.
2. Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
3. Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
4. Pre heat the grill and then cook the ribeye.
5. Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.

This marinade recipe is enough for one steak. Multiply as necessary.

4 servings

• 2 tablespoon olive oil
• 1 red onion chopped
• 1 clove garlic, crushed
• 1 1/2 cups arborio rice
• 1 cup sliced mushrooms
• 125ml Guinness
• 1.25 litres hot chicken stock
• 24 freshly shucked oysters
• 1/2 cup chopped fresh watercress
• Cracked black pepper to taste
• Grated rind and juice of 1 lemon

1. Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent.
2. Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed.
3. Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes.
4. Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes.
5. Remove from heat, cover and set aside for 3 minutes. Serve immediately.

4 servings

• 2 tablespoon olive oil
• 1 red onion chopped
• 1 clove garlic, crushed
• 1 1/2 cups arborio rice
• 1 cup sliced mushrooms
• 125ml Guinness
• 1.25 litres hot chicken stock
• 24 freshly shucked oysters
• 1/2 cup chopped fresh watercress
• Cracked black pepper to taste
• Grated rind and juice of 1 lemon

1. Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent.
2. Add rice and mushrooms and cook 1-2 minutes. Pour in Guinness and cook, stirring until all liquid is absorbed.
3. Add the chicken stock, a cup or so at a time, stirring and allowing the liquid to be absorbed before adding more. Continue stirring and adding stock until rice is plump and soft, about 20-30 minutes.
4. Stir in oysters, watercress, pepper and lemon juice and rind and cook 1-2 minutes.
5. Remove from heat, cover and set aside for 3 minutes. Serve immediately.

• 2 sticks of butter
• 1 1/2 cups of brown sugar
• 1 1/4 cups of Guinness stout
• pinch of orange peel
• 1 cup sultanas
• 1 cup of raisins
• 1/2 cup of mixed peel
• 4 cups of flour
• 1/2 tsp of baking soda
• 2 tsp allspice
• 1/2 cup of glace cherries
• 3 eggs

1. Melt the butter and sugar in a pan with the stout.
2. Add the orange and all the fruit except the cherries, boil for 3-4 minutes, now cool till warm, Sift the flour, soda and spice, add this to the fruit mixture, then add the cherries.
3. Whip the eggs and gradually add them, mixing well each time.
4. Put mixture in a round pan and bake at 350 for 1 1/2 hours. Hold the cake for 24 hours before cutting into it.

• 3/4 cup fresh cream
• 1/2 lb cooking chocolate
• 1 lb dark chocolate
• 3 tablespoons butter
• 2 tablespoons Guinness Stout
• cocoa powder

1. Melt butter and cooking chocolate over hot water.
2. Add cream and whisk until mixed well.
3. Remove from heat and stir in Stout, chill until firm.
4. Melt dark chocolate over hot water, stir until smooth, remove from heat.
5. With chilled chocolate and stout mixture, make 1 inch balls with a spoon and by rolling between your hands.
6. Dip balls in warm dark chocolate until coated, place in tray of cocoa power, roll to coat, and refrigerate.

• 1 1/2 cans Draft Guinness Stout
• 1 large egg
• 1 cup sugar
• 1/2 cup milk
• 2 cups cream

1. Boil stout down to give 1 pint, then simmer on low heat, while Mixing the egg and sugar in a bowl.
2. Mix in milk, then mix in to the warm stout concentrate.
3. Mix in cream. Chill mix in fridge for about an hour.
4. Mix in ice cream maker.

• 100g butter, melted
• 300g digestive biscuits, crushed
• 2 x 250g packs of cream cheese
• 250ml GUINNESS (original bottled tastes best)
• 2 x 15ml spoons of custard powder
• 5ml spoon ground cinnamon
• 5ml spoon vanilla essence
• 100g caster sugar
• 3 eggs

1. Preheat oven to 180 C, 350 F or Gas Mark 4. Grease and line a 22cm springform tin.
2. Mix the butter with the biscuits and press into the tin.
3. Combine the remaining ingredients with a whisk until smooth and pour into the tin on top of the biscuit base.
4. Bake in the oven for 1 hour & 10 minutes until nice and firm. Allow to cool, turn out and dust with icing sugar.

• 250g butter
• 2 cups brown sugar
• 2 tablespoons treacle
• Grated rind of 1 orange
• 300ml warm Guinness
• 1 teaspoon bicarbonate soda
• 4 eggs
• 4 cups plain flour
• 375g mixed dried fruit
• 125g mixed peel
• 100g diced glazed ginger

1. Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring tins.
2. Cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated.
3. Combine the Guinness with the soda and beat in the eggs. Sift the flour and fold into the creamed butter and sugar alternately with the Guinness mixture, ending with flour.
4. Stir in the dried fruit and ginger and mix well. Spoon into prepared cake tin. Bake in a slow oven for 1 hour, reduce oven to low then cook for a further 1 1/2 hours or until a skewer inserted in the centre comes out clean.
5. Cover loosely with newspaper and a towel to cool in pan. This cake is best stored for at least 1 week before eating to allow the flavours to develop.

• 8 oz Butter -- room temperature
• 8 oz Soft dark brown sugar
• 10 oz Self-raising flour
• 1 teaspoon Baking powder
• 1 pinch Salt
• 2 tablespoons Cocoa (rounded T's)
• Grated rind of 1 orange
• 4 Eggs
• 1/2 cup Guinness

Icing:

• 4 oz Butter
• 8 oz Confectioners' sugar
• Orange(juice -- grated rind)

1. Preheat oven to 375F. Grease 2 8-9-inch cake pans.
2. Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
3. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
4. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans. Turn out and cool on a wire rack.
5. Meanwhile, make the icing. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
6. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

• 6 oz Plain flour
• 2 level tspn Mixed Spice
• 1 level tspn each Cinnamon, Nutmeg & Ginger
• 1 level tspn Salt
• 12 oz Fresh White Breadcrumbs
• 12 oz Suet (chopped fine)
• 12 oz Soft Brown Sugar
• 1lb Seedless Raisins
• 1lb Sultanas
• 1lb Currants
• 4 oz Chopped Walnuts or Almonds or both
• 8 oz Chopped, Stoned Dates
• 8 ox Chopped Mixed Peel
• 1 lge Carrot peeled & grated
• 1 lge Cooking Apple peeled and grated
• Grated Peel of 1 lge Orange
• 6 lge Eggs (beaten)
• 4 level tbsn Black Treacle
• 1/2 pt Guinness

1. Sift flour, spices and salt into a large bowl or clean bucket (Grandma used a large (glazed inside) earthenware pot she called 'The Pan Mug', more often the container of her nettle beer).
2. Add crumbs, suet, sugar, raisins, sultanas, currants, dates, mixed peel, nuts, carrot, apple and fresh orange peel. Toss all ingredients lightly together. Stir in eggs, treacle and Guinness. Cover and leave to stand overnight.
3. Stir thoroughly to mix and transfer to three 3pt pudding basins - well greased. Cover securely with double thickness greaseproof paper and steam steadily for 8 hours, topping up with water hourly to maintain level.
4. Re-cover with clean greaseproof paper when cold and store in a cool, dry place until required.
5. Steam each pudding for 3 hours - serve garnished with holly, accompanying sauce and brandy butter.

Sauce:

• 1 level tbsn Cornflour
• 1 level tbsn Sugar
• 1/4 pt Pouring Cream or Milk
• 1/4 pt Guinness

1. Blend cornflour with a little milk or cream. Gently add other liquids as you heat the sauce.
2. Add a dash of Irish Whiskey if you must!!

• 12 ounces Guinness stout
• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split in half lengthwise
• 6 egg yolks
• Dark Chocolate-Honey Sauce (recipe follows)

Ingredients shown makes 1 quart.

Preparation:

Simmer the Guinness in a large saucepan until reduced by three-fourths, about 8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat. Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours. Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.