Here's another holiday recipe provided by Justin O'Connor, Executive Chef of Guinness Storehouse in Dublin, the restaurant and visitors' center of the famed Guinness Brewery. Last time we offered a Guiness bread from which to make stuffing. Now how about some gravy?
Justin prefaces his recipe with, "There's nothing better than Mashed Potatoes, a wonderful roast beef, some green beans and then some rich and thick gravy to cover them all. Guinness gravy is the perfect addition to any turkey dinner."
- 2 Tablespoons of Butter or Margarine
- 1 Tablespoon of mustard
- 1 Tablespoon of Thyme, Rosemary or Sage
- 1 1/2 cups Chicken Stock
- 1 large onion
- 1 Tablespoon of flour (or 1/2 tablespoon of corn flour)
- 1 cup of Guinness Draught
- Salt and Pepper
Cooking Instructions
Melt butter on a low heat. Fry onions until slightly translucent - being careful not to burn. Add thyme, rosemary or sage. Mix in the mustard.
Slowly pour in the chicken stock and Guinness, stirring - save a little stock to add to the flour below.
Mix the flour, or corn flour with a little bit of water to form a paste - add the remaining stock and stir thoroughly. (I find that corn flour is far easier to use as it mixes with the water quickly and easily) - if you like a thicker gravy, add more flour or corn flour.
Bring the gravy to a boil and then slowly add the flour mix, stirring constantly. Simmer for a few minutes until the gravy thickens.
Add salt and pepper to taste. Serve straight away.
Note, preparing the above way may make the gravy a little bitter - either reduce the amount of Guinness, or add the Guinness to the onions when frying to reduce the volume and bitterness.
Serving Suggestions
- Pour generously over your cooked turkey slices.
- Serve with mashed or boiled potatoes, red or white meat and a vegetable.
- Take some leftover meat and add to gravy - serve over hot crusty bread.
Here's some information about the chef:
Justin O’Connor is originally from the north county Dublin. He trained at the Dublin College of Catering in the capital, taking a degree in Culinary Management and graduated in 1991.
From the moment of his graduation, “Joc,” as everyone calls him, gained experience in a number of five star hotels such as the Shelbourne hotel in Dublin and top end restaurants like La Stampa, before specialising in corporate and event catering. Joc also traveled to Canada and worked in the renowned King Edward Hotel in Toronto.
On his return to his native Dublin, Joc started working in the most visited international attraction in Ireland, Guinness Storehouse® in 2004, and currently his team caters for about 200,000 guests a year. Joc works closely with the Guinness Storehouse® leadership team in the design of new and exciting offers using GUINNESS as a primary ingredient in a range of signature dishes.
Joc has also attended especial training in Marco Pierre White and Gordon Ramsay’s restaurant as well as making sure he stays on top of the newest trends by constantly benchmarking and networking with other professionals and Irish food producers. These experiences have broadened his horizons and assist him in creating new and imaginative food offers for the Guinness Storehouse®.
We mentioned the Guinness Storehouse YouTube page; and there's also a guide with more Guinness based recipes at www.guinness.com/.
Next: something for dessert!
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