Cooking with Beer: Saint Patrick's Day Recipes
On March 17 of each year, vast quantities of beer are consumed across the United States. While many may spend the day drinking beer, why not celebrate your St. Patrick's Day by cooking with it? Cooking with beer can add whole new depths of flavor to food. But forget about the green beer swilled by holiday revelers. Learn how to enhance the flavors of your favorite Irish recipes using the good stuff.
Here are two recipes made with beer that you can enjoy on St. Patrick's Day or any day of the year.
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Crock Pot Corned Beef with Guinness
The custom of corned beef on St. Patrick's Day is distinctly an Irish-American one; it's not considered a traditional dish of native Ireland. Guinness Stout, on the other hand, has been an Irish tradition for over 200 years. The coffee-like, roasted malt flavor of this dark, almost black beer is the perfect companion to salt-cured corned beef. Start the dish in the crock pot in the morning before attending your local St. Patrick's Day parade and it will be ready to eat when you're home from the festivities.
3-4 pound flat cut corned beef brisket, with juices and seasoning packet
1/2 cup brown sugar
1 medium onion, sliced thin
1 can or bottle of Guinness Stout
Water or beef broth (optional)
Carefully open the brisket package and pour the juices into a crock pot, retaining the seasoning packet. Trim the brisket of excess fat.
Combine the contents of the seasoning packet with the brown sugar and rub into the brisket.
Placed onion slices in the bottom of the crock pot and put brisket on top. Pour Guinness over brisket and add additional beer, water or beef broth as necessary to cover brisket. Cover and cook on low 8-10 hours (or on high for 5-6 hours). Turn brisket once during cooking.
Remove brisket from crock pot, slice thin, and serve.
Makes 12-14 servings.
Colcannon with Brown Ale
Colcannon is a classic Irish dish combining creamy mashed potatoes and cabbage (or kale). This twist uses a sweet and malty brown ale to caramelize the cabbage before stirring it into the potatoes. The sweet, buttery dish makes a great side for your St. Patrick's Day corned beef.
6 medium potatoes (about 2 pounds), peeled
3 cups shredded green cabbage
6 green onions with tops, thinly sliced
1/4 cup brown ale (like Newcastle Brown)
1/4 teaspoon salt
1 tablespoon brown sugar
1/3 to 1/2 cup milk
4 tablespoons butter, divided use
Salt and pepper
Cook potatoes in boiling, salted water until tender, about 20-30 minutes; drain.
While potatoes are cooking, heat cabbage, green onions, beer, 2 tablespoons butter, brown sugar and salt to boiling in a high-sided skillet. Stir to combine thoroughly. Reduce heat, cover and simmer for 7 minutes. Remove lid, turn heat to high, and cook until water evaporates, stirring frequently. Remove from heat.
Mash potatoes with remaining butter and beat in milk in small amount until desired creaminess is reached. Stir in cabbage, season with salt and pepper to taste and serve.
Makes 6 servings.
Another recipe using beer:
Learn more about the ingredients used in traditional Irish recipes:
- Not just for St. Patrick's Day any more: Cabbage facts, recipes and growing guide
- Celebrate Potato Lovers Month with Fun Facts, Tips and Recipes
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