More Recipes…with Beer!

More Cooking with Beer recipes in addition to the What’s Cookin?…with Beer! page.


Beer-Brined Rosemary Honey Chicken


Beer Brined Chicken

A rich brown ale pulls double duty in this recipe: As a beer brine, it tenderizes the meat, injecting it with rich flavor.

As the beer deglazes the pan, it lends a new flavor dimension to the sweet and tangy sauce.

Suggested Guru Brews: Newcastle Brown Ale, Pumpernickel Stout, Casabella Bock, Chipotle Cerveza, Malabar Bay Stout,  Wostyntje Belgian Mustard Ale.

Makes: 6 servings


  • 6 chicken thighs (bone in, skin on)
  • 1 tablespoon kosher or sea salt
  • 1 cup brown ale, plus ¼ cup, divided
  • 12 cup shallots, chopped
  • 12 teaspoon fresh rosemary, chopped
  • 1 clove garlic, minced
  • 14 cup honey
  • 14 tablespoon smooth Dijon mustard
  • 2 teaspoons salt
  • 12 teaspoon black pepper


1. Add the chicken to a baking dish or shallow bowl. Sprinkle with kosher salt, then pour 1 cup brown ale over the chicken. Cover and refrigerate for at least one hour and up to 12 hours.

2. Preheat oven to 350°F.

3. Remove chicken from marinade, rinse well and allow to drain and dry on a stack of paper towels.

4. Add the chicken, skin side down, to an unheated cast iron skillet (this will render more fat and crisp the skin more than a hot skillet).

5. Cook over medium-high heat, until the skin has browned and released from the pan, 6 to 8 minutes.

6. Turn the chicken over, cook until browned on the underside; remove from the pan.

7. Cook the shallots and rosemary in the same pan until shallots have softened and started to brown, about 5 minutes. Stir in the garlic, allowing to cook for about 30 seconds.

8. Add the remaining ¼ cup ale, scraping to deglaze the pan.

9. Stir in the honey, mustard, salt and pepper, and remove from heat.

10. Add the chicken back to the pan and place it in the oven. Cook for 25 minutes or until the center of the chicken reaches 165°F on a meat thermometer.

11. To crisp the skin, cook under the broiler for 2 to 3 minutes.


cooking with beer - Brisket_in_its_natural_state

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.

cooking with beer - Cabbage

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

cooking with beer - Guinness cake with stout icing


  • 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.

Carbonnade à la Flamande

Try this delicious Belgian Beef Stew from Viking Cruise Lines using Oud Bruin or Flemish Brown ale. Also check out the Viking website for more fantastic recipes from all over the world.

Suggested Guru Brews: Pauwel Kwak, Jolly Roger Red, Jolly Roger American Sour, Malabar Bay Stout, Wostyntje Belgian Mustard Ale.

cooking with beer - Carbonnade à la Flamande

Winter weather is the perfect excuse to make slow-cooked, hearty meals that raise everyone’s spirits. Unlike French beef stews made with wine, this Flemish carbonnade relies on the deep, dark flavor of Belgian abbey-style beer. It’s the perfect winter antidote. The key to making great Carbonnade à la Flamande is the choice of Belgian ale. We recommend using Oud Bruin, an aged Belgian beer also known as a Flemish Brown. If you can’t get hold of this, try a stout or porter.


  • 2 lbs chuck roast, cut into 2-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T all-purpose flour
  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 1/2 C pearl onions, peeled
  • 2 lg carrots, peeled and cut into 1/2-inch slices
  • 4 C low sodium beef broth, divided
  • 1 T light brown sugar, packed
  • 1 T tomato paste
  • 1 (2.6 oz) package beef demi-glace
  • 1 1/2 C Oud Bruin-style beer
  • 2 C small red potatoes, cut in half
  • 8 oz button mushrooms, cut in half
  • 2 tsp fresh thyme, chopped
  • 1 T flat leaf parsley, minced
  • 2 tsp cider vinegar, optional


Season beef with salt and pepper and dust with flour. Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat. Add beef in batches; sear on all sides. Transfer to a plate and set aside. Add butter and reduce heat to medium. Add onions and carrots and sauté until lightly golden, about 6 minutes. Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace. Add to vegetables, stirring to combine. Add beer and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth. Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender. Before serving, stir in parsley and cider vinegar to taste.

  • Makes 6-8 servings.

Chocolate Guinness Cookies with Bailey’s Frosting

I found this decadent sounding recipe on

Suggested Guru Brew: Bushmills Irish Stout

cooking with beer - Chocolate Guinness Cookies
IrishCentral Staff

Stout, chocolate and coffee   liquor, what could be a more glorious flavor combo.

The original recipe said these cookies “will have your Irish (or non-Irish) eyes smiling”. That sounds about right to us. The three flavors – chocolate, Guinness, and Bailey’s Irish cream go perfectly together.

Makes: 12 Prep time:20 mins Cook time:13 mins


1 cup unsalted butter, at room temp
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup Guinness
2½ cups flour
⅔ cup cocoa
1 tsp baking soda
½ tsp salt
For the Irish buttercream frosting:
4 cups powdered sugar
2 sticks unsalted butter, at room temp
3 tbsp Bailey’s Irish cream
2 tbsp milk

Preheat oven to 350°F.              Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy.    In a separate bowl, sift together the flour, cocoa, baking soda, salt.  Add the flour mixture by the tablespoon to the sugar, egg, and Guinness mixture.    Mix at a medium speed until it comes together. Refrigerate for one hour.                                                                                Drop a heaped tablespoon onto cookie sheets. Bake for 13 minutes.                                                                                          Take out of the oven and let them rest.                      Place all the frosting ingredients into a mixer and beat until light and fluffy.                                        Spread on cooled cookies.

More Recipes for Cooking with Guinness

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Source: A Beautiful Bite.

Related: GuinnessRecipes

Delicious Guinness Porter Cake

Guinness Porter Cake
Piece of cake! Guinness Porter Cake is a cinch to get together

Guinness porter cake is traditionally supposed to be baked for St. Patrick’s day but as the fall days grow shorter we can think of nothing more comforting than a slice of porter cake and a cup of tea… or a pint of stout!

Suggested Guru Brews: Bushmills Irish Stout, Chocolate Cherry Stout, Chocolate Oatmeal Stout, Pumpkin Head Imperial Stout

Okay! So Guinness porter cake might be a traditional recipe associated with St. Patrick’s Day but quite frankly, it should be eaten more than once a year!

And don’t forget to keep a bottle of Guinness or your favorite home brew stout on hand for the cook!


  • 1 lb cream flour
  • 8 oz sultanas (white raisins)
  • 1/2 teaspoon of bicarbonate of soda or bread soda
  • 8 oz of sugar
  • 8 oz Irish butter
  • 3 eggs
  • 4 oz mixed peel
  • 1 lbs mixed dried fruit
  • 1/2 tsp mixed spice (pumpkin pie spice mix)
  • 1/2 tsp cinnamon
  • 2 oz almonds
  • 1/2 pint of stout


  1. Sieve the flour, bread soda & spices into a bowl.
  2. Beat butter and sugar together for 5 to 10 minutes to a cream.
  3. Add eggs one at a time and continue to beat.
  4. Finely chop almonds
  5. Fold in flour mixture, sultanas, mixed peel, almonds, and mixed fruit.
  6. Add stout. Mix well.
  7. Turn in to a greased and lined 8-inch tin
  8. Bake in the center of oven ( 300°f) for 120 minutes.
  9. Check cake at intervals after 90 minutes.
  10. Let cake cool a little in the tin then stand on a wire tray. Cover with a tea towel.