Beer for Dinner

• Beer – 1 can of your favorite
• Water – 1 ½ cups
• Onion (yellow) – 2 medium chopped
• Bratwurst – 2 pounds
• Salt – ¼ teaspoon
• Pepper (black) – ¼ teaspoon
• Butter – 2 tablespoons
• Flour – 2 tablespoons
• Apple Cider Vinegar – 2 tablespoons
• Sugar – 1 tablespoon
• Parsley – just enough to garnish

1. Preheat the grill for medium high heat. (A gas grill with a side burner is recommended for this recipe. But if you need to use the stovetop in the house it will work just fine as well.)

2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.

3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.

4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)

5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.

6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.

7. Then stir in the vinegar, sugar and the remaining beer mixture.

8. Season with salt and pepper and bring the mixture to a boil.

9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.

10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.

11. Garnish with parsley and you are done.

Thanks to Eat This! Cooking

Labels: bratwurst, butter, flour, onion, parsley, sugar, vinegar

Posted by Steve at 9:37 PM | Permalink | Comments | links to this post

• 1 kg braising steak, cut into 4cm chunks
• 1 bottle of beer
• 4 ancho chillies, stemmed and deseeded
• 6 tbsp olive oil
• 2 large onions roughly chopped
• 6 garlic cloves, finely chopped
• 2 400g tins whole, peeled plum tomatoes
• 75 ml cider vinegar
• 60 g brown sugar
• 1 tbsp Spanish paprika (preferably pimenton)
• 1 tbsp mild chilli powder
• 3 tbsp cumin seeds, toasted and ground
• 400 g tin kidney, borlotti or pinto beans, drained and rinsed
• salt and freshly ground pepper

Put the beef in a medium bowl, pour the beer over and leave to marinate for 30 minutes. Drain, reserving the liquid and pat the beef dry with kitchen paper.

Toast the chillies for 30 seconds in a dry saute pan then pour boiling water over and soak for 15 minutes or until soft. Drain and put in a food processor with the beer. Puree until fine and set aside.

In a large saucepan, heat two tablespoons of the olive oil. Season the meat and sear in batches until evenly browned. Remove from the pan and set aside. Add the remaining olive oil and saute the onions and garlic for five minutes. Put the meat back in the pan and pour the chilli mixture over.
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Puree the tomatoes in the food processor and add to the pan. Add the cider vinegar, brown sugar, paprika, chilli powder and cumin and season.

Cook partially covered with a lid, for one hour over low heat or until the meat is very tender. Add the beans in the last five minutes of cooking to warm through. Serve in small bowls with a choice of accompaniments: cooked rice, chopped red onion, coriander crackers.

Serves 4-6

Thanks to Gazette & Herald

Labels: beans, brownsugar, chili, chilipowder, cumin, garlic, hotpeppers, oliveoil, onions, paprika, tomatoes, vinegar

Posted by Steve at 9:57 PM | Permalink | Comments | links to this post

• 2 bottles white beer, wheat beer or lager (12 ounces each)
• 4 cloves garlic, smashed with side of knife
• 21/2 pounds baby red and baby Yukon gold potatoes, quartered
• 1 orange bell pepper, diced
• 3 scallions, sliced thin
• 5 all-beef frankfurters, cut into 1/4-inch slices
• 2 tablespoons butter
• 1 tablespoon flour
• 3/4 cup water
• 1/4 cup cider vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.


Thanks to The Bismarck Tribune

Labels: butter, flour, garlic, hotdogs, peppers, potatoes, scallions, vinegar

Posted by Steve at 8:03 PM | Permalink | Comments | links to this post

• 5 cups Guinness stout
• 1 cup dried cherries
• 1/3 cup balsamic vinegar
• 2 tablespoons vegetable or extra-virgin olive oil
• 1 (5 1/2-pound) pork shoulder roast
• Coarse sea salt or kosher salt and freshly ground black pepper
• 3 large red onions, peeled and sliced
• 1/2 teaspoon crushed black pepper
• 4 garlic cloves, peeled and finely minced
• 1 tablespoon tomato paste
• 5 whole allspice, crushed
• 2 bay leaves
• 1/4 cup molasses
• 3 tablespoons packed dark brown sugar
• 2 pounds sweet potatoes or yams, peeled and roughly chopped

PREPARATION: Bring the stout, cherries and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap and let sit for at least 1 hour, or refrigerate it overnight.

Center a rack in the oven and preheat the oven to 300 degrees. Warm the oil in a Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

Add the onion and black pepper to the pot and saute for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt and 2 cups water. Bring the mixture to a simmer. Cover the pot, transfer it to the oven and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot. Slice the pork and serve with the sauce on top.

Makes 8 servings.

Nutrition information per serving: 905 calories, 31 grams fat, 78 grams protein, 63 grams carbohydrate, 6 grams fiber, 259 milligrams cholesterol, 569 milligrams sodium.
Source: "Braise: A Journey Through International Cuisine" by Daniel Boulud with Melissa Clark (HarperCollins Publishers, $32.50)

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Labels: brownsugar, cherries, garlic, molasses, pork, potatoes, vinegar, yams

Posted by Steve at 8:50 AM | Permalink | Comments | links to this post