The owner and executive chef of New Town Bristro in Winston-Salem joined Weekend Good Morning Show hosts Faith Abubey and Ed Matthews in the News 2 kitchen to make Guinness Beef and Hummus.
Below is the recipe the restaurant shared.
Click the video above to watch the segment.
Guinness Beef Recipe
Cooking beef in stout is much the same as cooking meat in wine. Both tenderize meat. With stout and slow cooking you get a tender stew.
• 2 tablespoons cooking oil
• 2 pounds cubed beef, preferably from the shoulder
• 2 carrots finely chopped
• 2 celery ribs, finely sliced
• 1 leek, finely sliced - white only
• 1 medium onion, finely sliced
• 2 sprigs fresh thyme
• 3 garlic cloves sliced thin
• 2 bay leaves
• 1/8 teaspoon (a pinch) nutmeg
• 1/8 teaspoon (a pinch) cinnamon
• 2 cups beef stock
• 1 pint Guinness Stout
• 1 cup chopped tomatoes, fresh or canned
Salt and freshly milled pepper to taste
Over medium flame, heat oil in heavy stew pot. Brown beef, working in small batches to not lose heat in pot. Set beef aside as you are working.
When all beef is finished and on the side, put vegetables, garlic, bay leaves, herbs and dry spices. Sweat until onions are clear and beginning to brown
Add the stout and cook to reduce by 60%.
Put in stock, reserved beef, tomatoes and bring to a simmer.
Place meat covered in a preheated 300° F oven. Cook for 1 to 1 1/2 hour. Season with salt and pepper.
Serve over mashed poatoes
New Town Bistro Hummus Recipe
2 1/2 cups water
1 cup dry garbanzo beans (unless you choose to use caned)
6 Tbsp tahini paste
6 Tbsp fresh lemon juice
3/4 tsp salt
1 garlic clove, minced
1/4 tsp cumin powder
Olive oil for drizzling
In a pressure cooker or pot combine water and garbanzo beans. Bring to a boil and reduce heat to low simmer for 3 hours. Beans should be very soft and slightly caramelized at the end of the cooking and also you should have some remaining liquid to be used later. When done let cool until beans are warm before blending.
An alternative method would be to use can garbanzo beans
Transfer the beans (and the remaining liquid), lemon juice, salt, cumin and garlic, to a food processor and blend until smooth. Last, add tahini paste and blend until flavored and thickened. Hummus has a tendency to thicken up as it cools and water can be added later if desired.
Spread the hummus into a flat serving dish and a drizzle with olive oil.
Serve with warm pita or your favorite vegetables or dippers