More Recipes…with Beer!

This page includes additional Cooking with Beer recipes added after the initial post of the       What’s Cookin?…with Beer! page.


All Day Brisket with Potatoes

Credit: Lana Gryga, Glen Flora, WI

Suggested Guru Brews: Scotch Ale, Delaney’s Irish Ale, Newcastle Brown Ale, Pumpernickel Stout, Bellhaven Scottish Ale, Bushmills Irish Stout




2 medium potatoes – peeled and cut in 1/4″ slices

2 celery ribs – sliced

3 lb fresh beef brisket (NOT Corned Beef)

1 Tbsp canola oil

1 large onion – sliced

2 garlic cloves – minced

12 oz beer

1 beef bouillon cube

3/4 cup stewed tomatoes

1/4 cup tomato paste

1/4 cup red wine vinegar

3 T brown sugar

3 Tbsp Dijon mustard

3 Tbsp soy sauce

2 Tbsp molasses

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1 bay leaf

Place potatoes and celery in a 5 qt slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides, transfer to slow cooker. In the same skillet, saute onions until tender, add garlic, cook 1 minute longer. Add to slow cooker.

Add the beer and bouillon to skillet, stir to loosen browned bits from pan and until bouillon is dissolved. Pour over meat and onions in slow cooker. Combine remaining ingredients and add to slow cooker.

Cover and cook on low for 8 – 10 hours or until brisket is tender. Discard the bay leaf. Thinly slice the brisket to serve with the potatoes.



Beer Braised Cabbage with Bacon

Credit: Katie Workman, Associated Press

Suggested Guru Brews: Scotch Ale, Delaney’s Irish Ale, Newcastle Brown Ale, Pumpernickel Stout, Bellhaven Scottish Ale, Bushmills Irish Stout



6 strips bacon

1 cup chopped yellow onion

1 medium (2 lb) green cabbage – quartered, cored, and thinly sliced

12 oz beer

1/2 tsp Kosher salt

1/2 tsp black pepper

Heat a large heavy pot or Dutch oven over medium heat. Add bacon and cook until crisp, turning as needed. Transfer to plate lined with paper towel to drain.

Pour off all but 1 Tbsp of the bacon fat from the pot, then return to medium heat. Add the onion and saute until golden brown. Add the cabbage, salt and pepper and toss in the pot 3 or 4 minutes until the cabbage begins to wilt and is well mixed with the onion.

Pour in the beer and bring to simmer over med-high. Partially cover the pot, reduce to med-low, simmer for 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated. Crumble the reserved bacon and stir into cabbage. Serve hot.


Guinness Cake

Credit: NBC Today Show, SORTED Food

Suggested Guru Brew: Bushmills Irish Stout

SORTED Food's Guinness cake with stout icing for St. Patrick's Day


3 ounces salted butter

1/2 cup (125g) Guinness

3/4 cup dark brown sugar

1/4 cup sunflower oil

3/8 cup cocoa powder

1 large egg, beaten

1/3 cup natural plain yogurt

1 cup self-rising flour

1 teaspoon baking powder

2/3 cup (150g) cream cheese

1 cup icing sugar

2 tablespoons Guinness

1. Preheat the oven to 350°F

2.Melt the butter in a pan along with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.

3.Mix the eggs with the yogurt in another bowl. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.

4.Divide between 4 half pint Guinness glasses so they are three-quarters full, allowing for a rise and frosting. Bake for 40 minutes until risen and cooked through (test with a skewer in the center of each). Allow to cool fully.

5.Level off the top of the cake where it may have risen unevenly and blitz the cake pieces up to a crumb and wedge back into the gaps in the glass.

6.Dump all the frosting ingredients (cream cheese, icing sugar and 2 tbsp Guinness) into a bowl and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint. Garnish with a shamrock made from fondant icing or mint leaves.