Boiled bacon and cabbage with Irish stout

publication date: Mar 10, 2008

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author/source: Fiona Beckett

With St Patrick’s Day falling on a Monday this year - and in Easter week into the bargain - many are expected to be celebrating this coming Saturday so here’s a reminder of just how great an Irish stout (Guinness or otherwise) is with that classic dish of boiled bacon and cabbage.

Salty foods in general work well with beer - salt takes the edge off its bitterness and together with cabbage, which also has its bitter notes, seems to transform a stout into a gorgeous, mellow. velvety partner for the dish. The stout also gives character to the pairing providing a tasty edge to what for some can be quite a bland combination.

Subscribers who fancy hosting a St Patrick’s Day supper may also like to be reminded that there’s a menu and recipes here.