St. Patrick's Day

17 Recipes Infused With the Quintessential Irish Stout

While some might choose to chug-a-lug green beer come St. Patrick's Day, we tend to prefer the dark stuff. Guinness is creamy and malty and while it's good for drinking straight from the tap, its texture and toasty character make it a natural for working into other kitchen tasks from savory to sweet.
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Photo by Emma Fishman
  • A slice of chocolate stout cake on a dessert plate with a fork.
    Photo by Joseph De Leo, Food Styling by Stevie Stewart
    1/15

    Chocolate Stout Cake

    Forget milk—Guinness is the perfect pairing for this cake. Serve glasses of the same brew used in the batter of this moist and rich two-tier dessert.

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  • Photo by Emma Fishman
    2/15

    Black Velvet

    The creamy mouthfeel and dark fruit flavors of Guinness play surprisingly well with dry, bubbly champagne in a 1:1 ratio for the ultimate St. Paddy's day celebratory cocktail.

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  • Chris Gentile
    3/15

    Guinness-Glazed Lamb Chops

    The spicy–sweet glaze for these succulent chops is infused with coriander and black peppercorns. We won't judge if you drizzle the remaining syrup over vanilla ice cream for dessert.

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  • Heather Tyree
    4/15

    The Stout Diplomat

    Dark rum adds caramel notes to a glass of Guinness while the natural salinity of sherry heightens the beer's fruity notes. Serve it with a big slice of chocolate cake.

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  • Hans Gissenger
    5/15

    Malt-Beer-Brined Turkey with Malt Glaze

    Guinness goes into the brine of this malt syrup-shellacked bird, infusing it with its toasty warm aroma and natural sugars. To drive the point home, swap out any wine in your gravy recipe for more Guinness.

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  • COPYRIGHT ©2005 THE CONDÉ NAST PUBLICATIONS. ALL RIGHTS RESERVED.
    6/15

    Chocolate Stout Cake

    Boozy Guinness-soaked prunes stud this rich chocolate bundt. And while it may not be the Shannon, a river of sweet Guinness crème anglaise on the bottom is a decidedly good substitute.

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  • COPYRIGHT ©2006 THE CONDÉ NAST PUBLICATIONS. ALL RIGHTS RESERVED.
    7/15

    Leg of Lamb "Black and Tan"

    Guinness and its sister beer Harp Lager add dimension to a mustardy sauce for this grill-roasted lamb. Don't have a grill? The lamb can be roasted in a 350º oven until cooked to your liking.

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  • Photo by Romulo Yanes
    8/15

    Stout-Braised Short Ribs

    Want to get a jumpstart on the leprechauns? These short ribs can easily be made several days before the 17th. Serve over smashed potatoes for an authentic Irish feast.

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  • COPYRIGHT ©2008 THE CONDÉ NAST PUBLICATIONS. ALL RIGHTS RESERVED.
    9/15

    Stout and Cheddar Rarebit with Fried Eggs

    Beer and cheese goes elegant brunch with a Guinness-soaked cheddar sauce spooned over toast, enriched with a runny egg and cut through with spicy watercress and pickled onions.

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  • Photo by Brian Leatart
    10/15

    Beef and Dark Beer Chili

    The savory side of Guinness heightens the beefiness of ground chuck in a simple chili that's ready in under an hour.

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  • Christopher Griffith
    11/15

    Stout Floats With Cocoa Syrup

    Chocolate ice cream + chocolate sauce + coffee liqueur + foamy-rich Guinness = Move over mudslide!

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  • Julian Broad
    12/15

    Braised Brisket with Bourbon-Peach Glaze

    It's an Irishman's dream: Succulent brisket, soaked in a braise of Guinness and whiskey, then glossed with an extra shot of the hard stuff. If you don't have peach jam, apple jelly or plum preserves work equally well.

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  • Christopher Baker
    13/15

    Chocolate-Stout Brownies

    Guinness—reduced to a syrup—adds rich flavor to these fudgy treats, which are slicked with even more Guinness via an infused chocolate glaze.

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  • Juliana Sohn
    14/15

    Homemade Irish Corned Beef and Vegetables

    Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. Plan ahead, as the beef should brine for at least eight days.

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  • Lara Ferroni
    15/15

    Chocolate Guinness Goodness

    Guinness lends its richness and coffee notes to chocolate puddings in this creamy dessert, topped with an addicting Guinness whipped cream.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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