Beer-Pairing Recipes for St. Patrick’s Day and Beyond
Find the perfect companion to your stout on St. Patrick's Day with a pair of comfort food recipes, including one from Chef Michael Hunter. Photo: Ryan Benyi Photography/Getty Images
The luck of the Irish is with us. Spring is nearly here, there’s light at the end of the tunnel and we’re ready to try a few new things.
Of course, many of you know your wine and food pairings, but what about beer? Fortunately, we’re able to ask a few experts for their recipes and suggestions for a brew to go with it. We’ve also included a recipe for a comfort food favourite from our friends at Guinness. Happy St. Patrick’s Day!
The Pairing: Beer & Bison
Innis & Gunn may be a Scottish brewery, but the company also has a nod to its Irish cousins on tap. Innis & Gunn Irish Whiskey Cask Stout makes the perfect pairing with meaty stews and rich comfort foods that will help take the last chill of winter off.
Executive chef Michael Hunter, from Toronto’s Antler Kitchen & Bar, suggests this match made in the kitchen: Bison Ribeye. The ribeye’s bold, rich flavours pair nicely with this stout that has been cask-matured for greater depth of flavour. (Click here for more of Chef Hunter’s recipes.)
Chef Michael Hunter’s Bison Ribeye
- About 8 cups + 1 tbsp. canola oil, for frying, divided
- 1 ½ lbs unpeeled white potatoes (about 3 large potatoes; russets best)
- ½ cup reduced venison stock
- 2 tbsp sweet Madeira wine
- Kosher or sea salt
- 4 bison ribeye steaks (8 oz. each)
- Freshly ground black pepper
- ½ lb pine mushrooms, brushed clean and cut in half
- 2 tbsp freshly grated parmesan cheese
- 1 tsp fresh thyme leaves (from about 1 sprig)
- 1 tbsp truffle oil (or generous shaving of fresh truffle)
1. Half fill a large pot with the canola oil and heat to 300°F (150°C).
2. Wash potatoes and cut lengthwise into 3-inch batons. Carefully add cut potatoes to hot oil using tongs, a small sieve, or a fryer basket. Blanch potatoes for 1–2 mins., until cooked through but not yet turning colour. Transfer fries to a sieve or colander over a bowl to drain. Let potatoes cool to room temperature.
3. In a small saucepan, combine reduced venison stock and Madeira. Bring to simmer over medium heat and reduce until sauce coats the back of a spoon, about 5 mins. Taste for seasoning and adjust with salt, if needed. Remove from heat and keep warm.
4. Increase temperature of oil to 350°F (180°C). You will use this to finish frying the fries after cooking the steak.
5. Season steaks with salt and pepper. Heat a large cast-iron or other heavy skillet over high heat until the pan is smoking hot, 3–5 mins. Add 1 tbsp canola oil. Using tongs, sear steaks, each side 2–3 mins. for medium rare doneness. Transfer to a rack and let rest. Sauté pine mushrooms and a pinch of salt in steak juices until wilted, 2–3 mins. Remove from heat.
6. Return fries to hot oil and cook until deep golden, 3–4 mins. Transfer fries to a colander, shaking to remove excess oil. Toss in a medium sized bowl with salt, pepper, parmesan, thyme, and truffle oil.
7. To serve, place steaks on plates. Spoon mushrooms on top of steaks and pile fries beside steaks. Spoon Madeira jus over mushrooms and steaks.
Pair with Innis & Gunn Irish Whiskey Cask Stout. Tasting notes: This creamy, smooth Scottish stout has been matured using famous Irish whiskey barrels to create a beer with delicious notes of dark chocolate and coffee, alongside hints of vanilla.
The Pairing: Beer & Sausage
And a celebration of Ireland wouldn’t be complete without a pint of Guinness. The Dublin-based brewers have kindly shared their twist on a comfort-food favourite: Sausage Rolls.
Classic Guinness Draught & Guinness Sausage Rolls
For the filling:
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1 lb ground pork
- Half an onion, finely chopped
- 4 cloves garlic, roasted whole, then minced
- 1 cup of Guinness Draught
- 1 cup breadcrumbs
- Sea salt and freshly ground black pepper
1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
2. Place all the ingredients for the sausage roll filling in a large bowl, season with sea salt and freshly ground back pepper. Using clean hands mix all the ingredients together, massaging all the flavours together. Then cover, place in the fridge and leave for an hour.
3. Unroll the sheet of puff pastry and place on the prepared baking sheet. Using a sharp knife, cut it in half lengthways. Divide the chilled sausage mixture in half and lay a long “pipeline” in the centre along the length of each piece of pastry. Brush the pastry edges with the egg wash, then fold the dough over the sausage mixture, seal the edges. Cut each roll into 6 pieces, and brush all over with more egg wash and sprinkle mustard and sesame seeds on top. Refrigerate for 10 minutes.
4. Bake in the preheated oven for 25 minutes until cooked through, golden brown and crisp. Serve warm.
Pair with Guinness Draught. Tasting notes: Sweet smelling with a coffee and malty nose; a balance of bitter and sweet with malt and roast character.