A rich Irish classic with slow-braised beef, dark stout, and golden puff pastry
Guinness is more than just a drink—it’s a remarkable ingredient in the kitchen. Its roasted barley notes bring depth, subtle bitterness, and a natural richness that enhances slow-cooked dishes beautifully. As the pie gently simmers, the stout reduces and melds with beef, herbs, and vegetables, creating a gravy that is dark, savoury, and wonderfully complex. It’s the kind of cooking that rewards patience, filling the kitchen with aromas that promise something truly comforting at the table.
Prepare the ribs
Preheat oven or smoker to 150°C. Season ribs lightly with salt and pepper.
Make the glaze
In a saucepan, combine XO Café, brown sugar, soy sauce, vinegar, mustard, garlic, paprika, and pepper.
Simmer gently for 10–15 minutes until thick and glossy.
Brush Glaze over the Ribs then Slow cook
Place ribs on a lined tray, cover foil, and cook for 2½ hours until tender.
Glaze and finish
Remove foil, brush the remaining glaze, and return to oven uncovered for 10 minutes.
Repeat once more ensuring a sticky and caramelised rib.
Rest and serve
Rest ribs for 10 minutes before slicing. Serve with extra glaze on the side.
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Ingredients
25 ml Conrad Vodka
25 ml XO Café Coffee Liqueur
100 ml cola
100 ml Guinness stout
Ice
Lime wedge garnish
Method
Fill a glass with ice.
Add vodka, XO Café and cola. Stir gently.
Float Guinness on top.
Garnish with a lime wedge.
In the end, a Beef and Guinness Pie is more than a meal—it’s a small celebration of patience, flavour, and good company. The slow simmer of stout and beef creates a depth that only time can achieve, while the golden pastry lid delivers that irresistible moment when the spoon first breaks through. Pair it with a Guinness Black Russian, where Conrad Vodka and XO Café meet the same dark stout notes found in the pie, and the experience becomes complete. Rustic, rich, and deeply satisfying—this is comfort food with a little distillery flair, perfect for evenings that deserve to linger just a little longer.
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