A Toast to the Irish

You don't have to be Irish to enjoy a Guinness stout – or two. Or, for that matter, to savor some Irish comfort food.

We Texans celebrate Saint Patrick's Day like everyone else: by "the wearin' o' the green," and claiming some long-forgotten Irish ancestor (or pretending that we have one). Some Texans – over half a million in 1980, the last year I could find statistics on – describe themselves as being of Irish descent.

First Irish Texans

Four Irishmen – James Hewetson, James Power, John McMullen, and James McGloin – obtained impresario grants from the Mexican government and brought settlers to their colonies. The Hewetson-Power colony was located along the Gulf coast and covered an area from today's Corpus Christi north almost to the city of Victoria. The McMullen-McGloin grant was situated to the northwest, between the Nueces and San Antonio rivers. After the Texas Revolution, in which Irishmen played important roles, Refugio and San Patricio were among the first counties established in the Republic of Texas. The date, ironically enough, was March 17, 1836 – Saint Patrick's Day.

Many more Irish came to Texas because of the terrible Potato Famine that struck in 1845. When Texas joined the Confederacy during the Civil War, County Galway-born Richard "Dick" Dowling led an all-Irish unit known as the Fighting Irishmen. They won an overwhelming victory by repulsing the Union fleet at the Battle of Sabine Pass.

The "Dyeing O' the Green"
These new Texans brought their customs with them, adding to the contributions of many other ethnic groups. Saint Patrick's Day in the Alamo City is observed by dyeing the San Antonio River green and renaming it the River Shannon. And, in true San Antonio style, this ceremony is followed by the Saint Patrick's Day River Parade (both events sponsored by Guinness). Save some stout for these recipes!

Beef and Guinness Stew

• 2 tablespoons vegetable oil
• 2 pounds round or rump roast, cubed
• 3 large onions, sliced
• 1/4 cup all-purpose flour
• 8 carrots, peeled and thickly sliced
• 1 bunch celery, thickly sliced
• 8 cups beef stock or canned low-salt beef broth
• 1 cup Guinness stout
• 1 teaspoon caraway seeds
• 1 tablespoon raisins
• 1 tablespoon tomato puree
• Salt and freshly ground pepper to taste
• 2 tablespoons minced fresh parsley

In the same skillet, sauté the onions over medium heat until soft but not browned (about 5 minutes). Add the flour and stir to coat the onions. Transfer the onions to the pot or Dutch oven, then add all the remaining ingredients except the parsley.

Cover and cook over low heat until the meat is tender (2 to 2-1/2 hours). Taste and correct the seasoning and sprinkle with the parsley. Serves 6.

Irish Brownies

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter at room temperature, cut into cubes
• 8 ounces dark bittersweet chocolate, chopped
• 3/4 cup white chocolate chips
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1-1/4 cups (10 ounces) Guinness Extra Stout beer at room temperature (don't include foam)
• 1 cup semisweet chocolate chips
• 1/8 cup confectioners' sugar (approximate) for dusting

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy (about 3 minutes). Add melted chocolate mixture, beating until combined.

Mix flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).

Guinness Ice Cream with Chocolate-Honey Sauce

• 12 ounces Guinness stout
• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split in half lengthwise
• 6 egg yolks
• Chocolate-Honey Sauce (recipe follows)

Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the egg yolks. Then, gradually add the egg mixture in a slow, steady stream, to the remaining hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170°F on an instant-read thermometer (about 5 minutes).

Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well blended. Pour into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Chocolate-Honey Sauce

• 2 cups whipping cream
• 1/4 cup honey
• 20 ounces bittersweet chocolate, finely chopped
• 2 teaspoons vanilla extract

Place the chocolate in a heatproof bowl. Add the hot cream mixture, let sit for 2 minutes, then whisk until smooth. Whisk in the vanilla extract. Let stand until cool but still pourable. Serve over Guinness ice cream. Makes 1 quart.