Any day is a good day to cook with Guinness! Try this simple corned beef brisket and a dessert recipe from Gramercy Tavern in New York.

Easy Guinness Corned Beef

Corned beef brisket (about 4 lbs.)

1 cup brown sugar

1 (12-oz.) bottle of Guinness Extra Stout

1. Preheat oven to 300 degrees. Rinse the beef completely and pat dry.

2. Place the brisket on a rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat the entire brisket, including the bottom. Pour the bottle of Guinness around, and gently over, the beef to wet the sugar.

3. Cover and place in the preheated oven. Bake for 2¹₂ hours. Allow to rest 5 minutes before slicing.

Note: During the last hour, you may put vegetables (cabbage wedges, new potatoes, onions, etc.) in the roasting pan around the brisket. You may need to add a little more Guinness with your vegetables.

Adapted from www.karott.com

Guinness Stout Ginger Cake

1 cup Guinness Extra Stout

1 cup molasses

¹₂ Tbsp. baking soda

3 large eggs

¹₂ cup granulated sugar

¹₂ cup firmly packed dark brown sugar

³₄ cup grapeseed or vegetable oil

2 cups all-purpose flour

2 Tbsp. ground ginger

1 ¹₂ tsp. baking powder

³₄ tsp. ground cinnamon

¹₄ tsp. ground cloves

¹₄ tsp. freshly grated nutmeg

¹₈ tsp. ground cardamom

1 Tbsp. grated, peeled fresh gingerroot

1. Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

2. In a large saucepan over high heat, combine the beer and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

4. In a separate bowl, stir together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Source: Epicurious.com