Brigid's Beer Bread
3 cups SIFTED (you must do this if you don't want a door stop) self rising flour
pinch of salt
1/4 cup sugar
12 ounces ale
1/2 teaspoon of herb seasoning
3 Tablespoons of butter - melted
I love Guinness and Rosemary. Sam Adams is also good, with a pinch of oregano and a small handful of cheddar. I've used just a pinch of fresh dill and a Octoberfest ale. This is one you can make your own.
Sift flour and stir in sugar and salt and seasoning. Add in room temperature ale and stir gently until just blended. Put into loaf pan sprayed with Pam and pour melted butter over the top. Bake at 375 for 45-50 minutes.
Irish Stew (hat tip to Jim at Closet Cooking for the base recipe and food photo styling).
1 tablespoon extra virgin olive oil
1 pound lamb, cut into bite sized pieces
1 onion coarsely chopped
2 cloves garlic
2 tablespoons plus 1 teaspoon flour
1 large bottle or can of Guinness (or other dark stout)
beef stock (have at least a quart home made or a couple large cans of store bought beef broth)
Seasoning - a couple of tablespoons of chopped rosemary and thyme, a dash of oregano is also nice
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 bay leaf
2 large potatoes or 4-5 yukon golds cut into pieces.
4 carrots (cut into bite sized pieces)
Heat the oil in a large pot.
Add the lamb and brown well, but on no more than low/medium heat
Add the onions and saute until tender, about six minutes
Add the garlic and saute until fragrant, about 1 minute.
Sprinkle in the flour and stir.
Add the Guinness and enough beef stock to cover the meat.
Add the seasoning, bring to a boil, reduce to low and cover and simmer until the meat is tender. About 2 hours on LOW. Check about 3/4 way through and add a little more broth or Guinness if needed to keep the meat well braised.
Add the potatoes and carrots and just enough additional beef stock to cover. Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on how big of pieces you cut. (If you use the Yukon golds the cooking time will be on the low end)
Remove Bay leaf. Garnish with fresh parsley (optional) and serve.