Braised Beef in Guinness
Onion and Guinness Soup
Guinness Draught Ice Cream
Corned Beef and Cabbage With Guinness
Guiness Cake



Braised Beef in Guinness
>From chef Marc Lucero of R=FAla B=FAla

4 1/2 pounds rib beef, trimmed and cubed
4 tablespoons flour
Oil for frying
5 garlic cloves, crushed
1 pound onions, chopped
2 cups beef stock
1 cup Guinness Stout
2 tablespoons red wine vinegar
3 tablespoons brown sugar
2 tablespoons mustard
1/4 teaspoon ground cloves
Bouquet garni (made of parsley, thyme and bay leaves; available at
specialty
stores)

Heat oven to 325 degrees. Dredge beef cubes in flour. Heat oil in skillet
on
medium heat. Brown beef cubes in batches; set aside. Saute garlic and
onions
until tender.

Add remaining ingredients and bring to a boil. Place in an ovenproof dish
and put in oven. Bake until meat is tender, about 2 hours. Remove bouquet
garni. Serve with boiled potatoes and buttered carrots, if desired.

Makes 16 servings.

Approximate values per serving: 434 calories, 42 g fat, 91 mg cholesterol,
22 g protein, 6 g carbohydrates, 1 g fiber, 359 mg sodium, 74 percent
calories from fat.



Onion and Guinness Soup
>From chef Marc Lucero of R=FAla B=FAla

2 tablespoons unsalted butter
2 yellow onions, sliced
2 red onions, sliced
4 shallots, minced
2 cloves garlic, minced
3 cups beef consomme
1 cup Guinness Stout
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon brown sugar

Melt butter in a large saucepan over medium heat. Add onions, shallots and
garlic. Cook until onions are caramelized, approximately 30 minutes. Stir
frequently. Add remaining ingredients. Simmer over medium-high heat for 30
minutes.

Makes 6 to 8 cups.

Approximate values per cup: 125 calories, 4 g fat, 10 mg cholesterol, 7 g
protein, 14 g carbohydrates, 2 g fiber, 645 mg sodium, 32 percent calories
from fat.



Guinness Draught Ice Cream
>From chef Marc Lucero of R=FAla B=FAla

2 3/4 cups Guinness Stout
1 large egg
1 cup sugar
1/2 cup milk
2 cups cream
Special equipment
Ice cream maker

Boil Guinness until reduced to 2 cups. Cool. Combine egg and sugar in a
bowl. Stir in milk, then mix into the warm Guinness reduction. Stir in
cream. Chill for 1 hour in the refrigerator. Process in an ice cream maker
according to manufacturer's instructions.

Makes 6 to 8 servings.

Approximate values per serving: 354 calories, 21 g fat, 104 mg
cholesterol,
4 g protein, 37 g carbohydrates, 0 fiber, 49 mg sodium, 54 percent
calories
from fat.


Corned Beef and Cabbage With Guinness
>From chef Marc Lucero of R=FAla B=FAla

3 1/2 pounds corned beef brisket, flat cut
1 whole onion
10 whole cloves
3 cloves garlic
3 sprigs thyme
3 sprigs parsley
1 bay leaf
1 teaspoon yellow mustard seeds
1/4 teaspoon black peppercorns
3/4 cup Guinness Stout
12 small white onions, peeled
12 small red potatoes, cut in thirds
1 carrot, cut in thirds
1 green cabbage, cut in 6 wedges

Place corned beef, fat side up, in a large pot. Add cold water to cover by
1
inch. Cover and bring to a boil. Reduce heat to low; simmer 5 minutes.
Skim
foam from top. Stud the onion with cloves. Add the onion, garlic, thyme,
parsley, bay leaf, mustard seeds, peppercorns and Guinness. Cover; simmer
2
1/2 hours. With slotted spoon, discard onions, garlic, herbs and bay leaf.
Add white onions; cover. Simmer 20 minutes. Add potatoes, carrot and
cabbage. Cover and simmer 20 minutes, or until beef is fork-tender and
vegetables are crisp-tender. Remove meat, trim fat, and slice across grain
1/4 inch thick.

Makes 12 to 14 servings.

Approximate values per serving: 407 calories, 21 g fat, 71 mg cholesterol,
23 g protein, 30 g carbohydrates, 7 g fiber, 194 mg sodium, 47 percent
calories from fat.



Guiness Cake

8 ounces (2 sticks) butter
1 1/4 cups dark brown sugar
4 eggs, slightly beaten
3 tablespoons finely grated orange or lemon zest
2 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground allspice
8 ounces (1 1/2 cups) raisins
8 ounces (1 1/2 cups) golden raisins
1/3 cup glace cherries or mixed candied peel
1/2 cup coarsely chopped walnuts
1 (11.2-ounce) bottle Guinness stout

Heat the oven to 325 degrees. Grease and flour a 7-inch round springform
pan. Cut out a round of wax paper the size of the pan. Place on the pan
bottom and grease it, too.
With an electric mixer, beat the butter and sugar together until light and
fluffy. Gradually beat in the eggs. Beat in the zest.
Set aside 2 tablespoons of the flour, then whisk together the remaining
flour, baking powder and allspice. Fold flour mixture into butter mixture;
do not over-beat.
Sprinkle the raisins, golden raisins, cherries and walnuts with the
reserved
flour. Fold them into the batter. Stir in 4 tablespoons of the Guinness.
Pour the the batter into the prepared pan. Bake 1 hour, then reduce the
heat
to 300 degrees and bake an additional 1 hour, until a toothpick or wooden
skewer inserted in the center of the cake comes out clean.
Set cake on a wire rack. When cool, remove it from the pan and turn upside
down. Remove the wax paper. Prick the base of the cake in many places with
a
skewer and spoon on about 8 tablespoons of Guinness.
Store the cake upside down in an airtight container for a week before
eating. During this period, pour more Guinness over it from time to time
until you have used the whole bottle. The cake, properly stored, will last
for months.

Serve the cake right side up. Makes 16 servings.

Per serving: 380 calories (34 percent from fat), 15.4 g fat (6.4 g
saturated, 5.8 g monounsaturated), 83.2 mg cholesterol, 5.9 g protein,
56.8
g carbohydrates, 2.1 g fiber, 141.8 mg sodium.


Source: Clipping-Cooking Digest
Posted By: "Sharon Craig" >
Date Sent: Wed, 16 Mar 2005

From Ann In Fla



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