Bring a little Irish flavor to your St. Patrick’s Day table. This collection of recipes features dishes made with Conway’s Irish Ale and Conway’s Irish Stout. From hearty mains to sweet treats, you can cook, sip, and celebrate the season with these beer infused dishes!

Conway’s Irish Ale Soda Bread

INGREDIENTS

1 2/3 C buttermilk, cold
2/3 C Conway’s Irish Ale
1 Tbsp lemon juice (or vinegar)
1 egg
4 C flour
4 Tbsp granulated sugar
1 ½ tsp baking soda
1 tsp kosher salt
4 Tbsp cold butter, diced
1 C raisins or currants (optional)

METHOD

Preheat oven to 425F. In a mixing bowl, combine the buttermilk, Conway’s Irish Ale, lemon juice, and egg. Whisk together, then set aside. In a separate bowl, combine flour, sugar, baking soda, and salt, and whisk together. Mix in raisins or currants.

Add butter to the flour mixture and work into small pea-sized pieces with your hands or a pastry cutter.

Create a well in the middle of the flour mixture. Pour buttermilk mixture into the well. Use a spatula to fold the mixture together until flour is worked in. Dough will be wet and shaggy. Transfer the dough to a lightly floured surface and form into a round loaf. Be careful not to overwork the dough. You do not need to knead the dough until smooth. Place onto a parchment-lined baking sheet or seasoned cast iron pan.

Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. The bread should be 200F at the center. Tent the bread with foil if the top is getting too much color.

Let cool, then slice and serve.

 

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Conway’s Irish Ale Dublin Coddle

INGREDIENTS

6 pork sausages (about 1 ½ lbs)
2 bottles Conway’s Irish Ale
8 oz. bacon ends (or thick cut bacon), cut into lardons
1 large yellow onion, chopped finely
3 carrots, thinly sliced on a bias
2 large golden potatoes, sliced thinly
2 C chicken stock (or broth)
Salt
Pepper
Vegetable oil

METHOD

Preheat oven to 425°F.

Preheat a large saucepan over medium heat. Add the bacon lardon, cooking until bacon fat has rendered and bacon is golden and crisped. Stir occasionally to prevent burning. Remove bacon, and pour off bacon fat until roughly two tablespoons remains in the pan. Reserve the remainder bacon fat.

Add onion and fry, stirring frequently, until caramelized. Remove onion from pan, reserving separately.

Add remainder of bacon fat and carrot slices and fry briefly, until carrots begin to sweat and cook through. Remove and reserve separately.

Add a tablespoon of vegetable oil if necessary, then add pork sausages, frying until lightly golden, about 2 minutes each side. Reduce heat to medium, and add beer to the pan to cover sausages about halfway. Cook until finished, flipping halfway through (about 5 minutes). Set sausages aside, slicing them thinly when they cool enough to touch.

Add chicken stock to the pan, then bring heat to high and reduce the liquid by half. Scrape the bottom of the pan with a wooden spoon to loosen any fond.

In a separate casserole dish, layer a third of the potato slices on the bottom of the dish, then lightly season with salt and pepper. Add a layer of bacon, then onion, then carrot, then a third of the pork. Repeat once more, then top with the remainder of the potato. Season each layer as you go (salting lightly if you’re using presalted stock).

Cover with aluminum foil, then a casserole lid, and place in the oven for 40-45 minutes. Check towards the end of the cooking time to ensure the liquid hasn’t completely evaporated. Add water or additional stock if desired.

 

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Conway’s Irish Ale Irish Cream Cheesecake

INGREDIENTS

Cheesecake:
– Graham cracker crust, pressed – in springform pan
– 2 lb cream cheese, room temp.
– 1 1/3 C white sugar
– 1 pinch salt
– 1 tbsp vanilla extract
– 4 eggs
– 2/3 C sour cream
– 1/3 C heavy cream
– 1/3 C Irish cream liqueur

Sauce:
– 1 C sugar
– 6 tbsp salted butter
– 1/4 C plus two tbsp heavy cream, room temp.
– 1/4 C Conway’s Irish Ale, room temp.

METHOD

Cheesecake: Preheat oven to 325 degrees. In a stand mixer with the paddle attachment, blend cream cheese, sugar, salt, and extract until smooth. Add eggs, one at a time. Add sour cream and mix on low until blended. Pour heavy cream and Irish cream together, and slowly add to the cream cheese mixture while mixing on low. If desired, divide batter into three bowls and add different amounts of green food coloring to two before pouring all three into the prepared crust. Swirl gently with a knife to create a marbling effect. Wrap the springform pan in heavy duty foil, leaving the top open. Place in a large baking dish and add water until it reaches halfway up the pan. Bake on the middle rack until top is set, about one hour. Turn oven off and leave cheesecake in another 45 minutes. Chill overnight before slicing. Sauce: In a large pot, melt sugar over medium heat. Cook the liquefied sugar to a dark copper color. Add all butter at once and combine before turning off stove. Slowly whisk in heavy cream and ale until sauce is smooth. Use it right away or keep refrigerated for up to two weeks.

 

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Conway’s Irish Ale Slow Cooker Corned Beef

INGREDIENTS

3½ lbs corned beef brisket*
2 medium onions, quartered
6 small carrots
1 bay leaf (or 2 small ones)
12 oz. Conway’s Irish Ale
6 small potatoes, halved or quartered
1 small cabbage, quartered

* – with spice packet. If your corned beef does not come with a spice packet, add your own pickling spice blend (peppercorns, mustard seeds, dill seeds, etc).

METHOD

Add corned beef brisket with spices to slow cooker fat side down. Add onions, carrots, bay leaf, and Conway’s Irish Ale. Cook on low for 9-10 hours. Add potatoes and cabbage to slow cooker with 2 hours remaining. Slice brisket thinly across the grain and serve with vegetables.

 

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Conway’s Irish Stout Milkshake

INGREDIENTS

3-4 scoops vanilla or mint chocolate chip ice cream
Chocolate bitters (optional)
1 shot Irish whiskey (optional)
Conway’s Irish Stout
Chocolate sauce
Whipped cream

METHOD

1. In a frosted glass, add 3 scoops of vanilla ice cream. If you’re using a stein, it should be about 3/4 full. TIP: to make it minty, substitute mint chocolate chip ice cream for vanilla.
2. Add a few dashes of chocolate bitters, then Irish whiskey (if desired).
3. Stir. We recommend using an immersion blender.
4. Top off your glass with Conway’s Irish Stout.
5. Add your toppings! We used a dollop of whipped cream and a drizzle of chocolate sauce. Enjoy with a spoon or smoothie straw.