Irish rarebit is a twist on the classic Welsh rarebit recipe, both of which primarily use bread and cheese for this comfort food creation.
After reading the title, I know there are probably a few questions running through your mind.
This post may contain Amazon affiliate links for your convenience, at no additional cost to you.
Are you confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh rarebit?
Irish Rarebit vs. Welsh Rarebit
Allow me to explain about Irish rarebit vs. Welsh rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’ (the rare-bit pronunciation is becoming more acceptable) although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable?
Rarebitis essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it.
Another classic recipe from Mrs. Beeton, Victoria sponge cake
Irish rarebit, unlike Welsh rarebit has no beer. This is even more confusing when you realize Welsh rarebit includes Guinness (made in Ireland) whereas Irish rarebit does not! Yikes! Strangely enough, Irish rarebit includes a bit of a surprise ingredient with chopped gherkins. Many Welsh rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. This a great idea for an easy St. Patrick’s day meal, too.
Whether you use a nice Irish cheddar, or another melty cheese (like the spiced Havarti I once tried) this Irish rarebit is fabulous. I hope you enjoy this recipe and are inspired to create your own the cheese that is to your liking.
Irish Rarebit Recipe
adapted from a Mrs. Beeton recipe makes 4 servings FULL PRINTABLE RECIPE BELOW
Ingredients
butter
milk
Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
white vinegar (use Guinness for a really Irish rarebit, although it’s not authentic for an Irish rarebit)
4 pieces of thick crusty bread, toasted on one side only (I used my own No Knead Bread)
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar/Guinness, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and browned.
Serve with gherkins/cornichons, and a small salad, if desired. It’s perfect for St Paddy’s Day (yes, it’s Paddy, not Patty)!
Try different types of cheese to your liking.
Don’t miss another recipe or travel post; sign up for my free subscription.
Irish Rarebit
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A twist on a classic Welsh Rarebit.
Ingredients
1 oz butter (1/4 stick)
3 Tbsp milk
8 oz Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
1 tsp white vinegar
1 tsp prepared English mustard (or substitute your favorite mustard, or omit)
freshly grated black pepper, to taste
2 Tbsp chopped gherkin or cornichons
Instructions
Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.
Notes
I have used an herbed Havarti cheese which was delicious as well!
Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍
Christina’s Cucinais a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.
The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.
What meat is in Welsh rarebit? Despite its alternative name being Welsh Rabbit,Welsh rarebit does not contain rabbit. The main body of a Welsh rarebit is made from Caerphilly cheese (not cheddar).
You can use your favorite local beer, mustard, and any strong Cheddar cheese in this recipe. If you don't like beer, you can replace it with milk; it will still taste great! This traditional Welsh rarebit recipe is comfort food at its best.
Kentish Rarebit was a popular snack with fruit pickers in Kent's orchards. You can make this simple dish yourself by mixing cheese and sliced apple, layering on bread and popping it under the grill.
An indulgent twist on the more traditional Welsh Rarebit. This savoury treat is expertly made by combining our West Country Farmhouse Cheddar with Worcestershire sauce, mustard, a whole egg and a drop of Fortnum's Ale with dry-cured bacon. A favourite in our restaurants.
Like fondue, it all starts with a cheese sauce. Whereas fondue tends to lean into an Alpine cheese and white wine flavor profile, for Welsh rarebit, shredded Cheddar cheese gets whisked into a pot of simmering beer or ale. Sometimes milk is also used.
My favourite is a golden ale, which brings a fantastic hoppy, boozy flavour, without being domineering. Stout or Guinness can be a delicious addition to a Welsh rarebit, but they can be potent: cut them with milk (75g of each) to prevent the sauce becoming overwhelming.
You can serve rarebit simply over toast, or you can take the extra step of placing your cheese-drenched toast under the broiler until the cheese begins to brown and bubble.
The classic British staple, suitable as breakfast, lunch dinner or a snack, is a dish consisting of a hot cheese-based sauce (typically containing butter, milk, beer, Worcestershire sauce, dry mustard, ground black pepper, flour, salt and Cheddar cheese) served over slices of toasted bread, best enjoyed with a generous ...
Scottish Rarebit started with buttered, toasted bread. Slices of cheese were placed on top to be broiled. Welsh Rarebit was similar to the Scottish version only the bread had both butter and mustard. There have been several versions added over the years.
It's not a grilled cheese sandwich, as that's what when in the UK would call a cheese toastie or a toasted cheese sandwich. It's not a Welsh Rarebit, as that's a dish made of a type of cheese sauce poured over toast and grilled made in the UK.
"Le Welsh" (Welsh rarebit or rabbit) is a dish often found on the menus of brasseries in the North, especially near the coast. This old substitute dish originated in Wales and, according to the "legend", came to the Opal Coast during the 1st World War.
The Hot Brown itself is considered a subspecies of the Welsh rarebit, a creation that was first recorded in the early 1700s. As the name implies, this sandwich is of Welsh origin, consisting of melted cheese poured over toast.
Like fondue, it all starts with a cheese sauce. Whereas fondue tends to lean into an Alpine cheese and white wine flavor profile, for Welsh rarebit, shredded Cheddar cheese gets whisked into a pot of simmering beer or ale. Sometimes milk is also used.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
