Tomorrow's Dinner
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In the notes: "Use Guinness Draught, not Guinness Extra Stout, which is too bitter."
"Dark Irish beer seemed like the perfect match for hearty beef stew—if we could lose the bitterness and keep the deep, roasty flavor. We added dark brown sugar, which balanced some of the bitterness with sweetness and bolstered flavor with its molasses-y notes. Cooked beer can be especially bitter; introducing some of the beer before cooking created a restrained bitter background, and adding the rest just before serving gave us robust stout flavor. We managed to bypass the step of searing the meat by cooking the stew uncovered in the oven. This not only helped brown the exposed meat but also let the sauce evaporate, concentrating its flavor."
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They really ought to label Guinness as 'Cooking Beer'.
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I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s. If I want a stout, I’ll get Kentucky Bourbon Stout.
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I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s. If I want a stout, I’ll get Kentucky Bourbon Stout.
@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
I was only joking
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@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
@Doctor-Phibes said in Tomorrow's Dinner:
@LuFins-Dad said in Tomorrow's Dinner:
I’ve never really liked Guinness. Tastes very bland. There was one time that I had a pint with an Irish breakfast that it tasted pretty good, but I don’t know which of the 73 versions it was. For an Irish beer I prefer Smithwick’s.
I've never really liked Guinness, however in Ireland it tasted way better. Whether that was because they knew how to serve it, or it was because it was local, or it was just psychological I don't know.
A guy here who visits the same playground as me with his kids is Irish, and works at an Irish inn about an hour away. He explained that there were plenty of superficial differences but about 8 made a huge difference in taste. Since he dispensed the stuff both there and here I took his word for it.
(He explained them all to me but I was too busy trying to keep my daughter from leaving with another family to remember.)
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@George-K you can substitute Jameson.
@LuFins-Dad said in Tomorrow's Dinner:
@George-K you can substitute Jameson.
The whiskey? Instead of the beer?
Hmmm...Would you use 1 ¼ cups?
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I’ve seen recipes that call for both. I think I would use a mushroom broth for half the Guinness amount and half 1/2-3/4 C of whiskey.
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@Mik said in Tomorrow's Dinner:
How is it?
Came out good!
Could have used a bit more salt, but that's easily added. Didn't taste particularly "beer-ey" but it was still flavorful.
Was it anything special? Nah.
One interesting twist, if you watch the video, is that you let the meat brown as it's cooking in the oven. The trick is not to cover it all the way in liquid, and cook in an uncovered Dutch oven.
I make chicken cooked in Caesar dressing tonight. Meh.
Mrs. George would probably approve, LOL. She's the queen of bland.
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Leftovers… Rotisserie chicken and buffalo salmon. Salad, rice.
