- rworange Sep 16, 2009 04:03 PM
Fall finally got to me and this recipe for Carbonnade (Kasteel Beer Stew) got to me ... it even has scotch whiskey in it
This was a good thread from a few years ago
cooking with beer
A few ideas from that thread that sound good to me
- " using it to cook greens. Put your kale, collard greens or others into a pot with sauteed onion, a full bottle of beer a 1/4 cup of brown sugar and a really small pinch of cinnamon and nutmeg and salt."
- Chinese ginger stir fried crab with beer sauce
- beer in chili
- beer and sausage soup
Try the world's easiest recipe to go with the beer beef stew - beer biscuits.
3 cups of bisquick, 3 Tbl. sugar and 1 beer minus a few sips! Bake at 350 for 25 min.
I use beer in a marinade for beef, beer batter fried mushrooms, to steam shrimp, to marinade tomatoes for bruschetta, as the liquid to cook mussels, to braise pot roast as well in chili. I recently had a brownie that was made with stout and the ice cream on top was made with a mild stout
Mussels cooked in beer, Bratwurst cooked in beer, beer can chicken, and beer batter are the only recipies I've ever used beer in.
I do a chicken dish (actually was publish on a camping website) with beer. Take chicken, I usually use boneless thighs
1/2 c soy sauce
1/4 REAL maple syrup
3 garlic cloves crushed (yep gotta be fresh) can add more if you like garlic
1/2 c bbq sauce (just basic, not any of the new fancy kinds)
Pour over chicken in a gal. ziplock let sit over night and you can BBQ (watch closely can flair) or pour into casserole and bake 350 for 30-45 minutes.
For camping I then recommended freezing in the gal. ziplock, and to cook, cut the thighs into 2 or 3 pieces depending on how big and pour the whole thing, sauce and all, into your camping popcorn popper...cook over your fire. This is the original popcorn chicken!
Other fun cooking tips at
beef and Guiness stew (or as a pot pie filling)
Beer batter for fish 'n chips
Or a classic Aussie BBQ trick...
Take an opened can of beer and stick a chicken on it.. like semi stuffed into the cavity.
Place the chicken and the beer on a BBQ.. standing up (it looks a little disturbing.. a little bit Kunta Kinte, if you know what I mean) and BBQ it. Beer will evap into the chicken, making it the most awesome BBQ chicken ever.
beer makes for excellent mushroom gravy (which in turn makes for really good salisbury steak, or part of a sloppy joe type concoction). Just brown some mushrooms in butter and garlic, add some (2-3 tb) flour and cook until it has a bit of colour, then add some (2 or 3 cups maybe?) beef broth and maybe 1/2 - 1 cup beer, and 1-2 tablespoons dried minced onion (I rather like the unique taste of the dried onion vs. the fresh for gravy) and simmer for however long you want to wait. 15-60 minutes (use very very low heat if you are going to let it go very long) usually does it for me. Longer if I'm braising steaks in it.
Twisted Cheese Loaf from Bernard Clayton's bread book...beer is the "secret: ingredient and everyone always loves this one. Easy and freezes well. I usually make it with cheddar and honey brown lager...mmmmm....maybe I'll make some this weekend!
Beer is a major component of my brisket gravy. For a whole brisket I combine one bottle of beer, one bottle of Heinz chili sauce, and one bottle of water. I rub the brisket with lots of chopped garlic, salt and pepper, place it on a bed of LOTS of sliced onions, carrots and celery, pour the beer/chili sauce/water gently over the meat, cover the pan, and braise for 4 hours at 325. Yum!
CindyJ that sounds fantastic. Definitly gonna try it. What kinda beer?
I had a recipe for a fruitcake, from a old copy of Punch magazine, that called for
sultanas and walnuts, treacle in the (basic fruitcake) batter, and aged with Guiness.
I let it rest, wrapped, for two weeks, annointing it with Guiness three or four times (I don't remember) during the aging period. It was wonderful. Way above and beyond your average, despised fruintcake.
Items I've made using beer: Guinness cake, beer can chicken, beer in chocolate chip cookies, beer in chili, cooking brats in beer, cooking corned beef & cabbage in beer, Guinness in milkshakes, beer battered fill in the blank and I'm sure there have been others. I have no qualms about throwing beer, wine or liquor into practically anything I'm cooking.
Others I've heard of but never tried: beer bread, beer & cheddar soup, beer & cheese fondue.
I have a friend who swears by Sam Adams Oktoberfest in her chili, has anyone tried this combo? We live quite a distance away from each other so I've never sampled her chili, and it hasn't gotten cool enough where I live to try it yet.
Beer cheese soup (or "cheddar 'n ale as they say here in my hometown) is fantastic. You must try it. Beer & cheese fondue sounds like a winner, too.
Another option is one my mom and I made after St. Pat's--reuben soup. It's a cross between beer cheese soup and a reuben sandwich. We love it!
Beer in chili for sure. I haven't used Sam's Oktoberfest--I just grab a bottle of whatever we have in the house. Don't forget Irish car bomb cake (made with Guinness and all the other requisite liquor in the shot of the same name).
An article in yesterday's paper included recipes for cooking with beer. One of the more interesting recipes (to me, anyway) was Stout Beef Stroganoff, which called for 1/2 bottle of stout in the mix with all the usual suspects.
Adding a can of Guinness to a New England boiled dinner is a beautiful thing.
One of my tastiest/craziest food memories is of beer-battered deep fried Oreos.
Don't knock 'em till you've tried 'em!
Last, but not least, how good does this sound? I'm paraphrasing the recipe since the links to the local paper don't seem to "live" very long. This is totally on my list to try--esp. as I love Blue Moon.
PLUMS POACHED IN WHEAT BEER
6 black or golden plums, sliced in half with pit removed
1 bottle Belgian-style wheat beer, such a Blue Moon or Allagash White
1/4 cup granulated sugar
1 cinnamon stick
1 teaspoon orange zest (from 1/2 orange
)1/2-inch ginger, peeled and sliced into thin rounds
Combine beer, sugar and spices in a medium sauce pan and bring to a boil. When all the sugar has dissolved, add plums and return to a boil. Reduce heat to medium-low and cover pan. Cook plums till they are soft, 6-8 minutes, stirring occasionally.
Using a slotted spoon, transfer plums to a bowl. Strain poaching liquid, then return liquid to pan and boil till it has reduced to approximately 1 cup (again 6-8 minutes). Pour syrup over plums.
Serve hot, warm or cold. Plums can be prepared a day in advance and stored in their syrup. Serves 6.
Thoses plums sound so delish, I bet they'd be great over a simple yellow butter cake or vanilla ice cream, or both.
Stout braised oxtails for a winter night, adapted by me:
2 to 4 Tablespoons vegetable or olive oil, not EVOO
3 pounds oxtails, joints cut into 2-inch lengths and trimmed of excess fat
1 large onion, chopped, aprox. one cup
2 large cloves garlic, minced, or more to taste
2 stalks celery, finely chopped
One 12-ounce bottle Guinness Extra Stout
1-1/2 cups beef stock, preferably homemade
1 Tablespoon tomato paste
1 Teaspoon dried thyme
1 Teaspoon dry mustard or 1 Tablespoon Dijon-style prepared mustard
1-2 bay leaves
4 sprigs fresh flat leaf parsley, minced
3/4 pound small white turnips, peeled and halved
2 large carrots, peeled and cut into 3 to 4 chunks
1 pound (about 12) small white onions, peeled
1/2 teaspoon salt, or to taste, to adjust seasoning when braise is done
Heat 2 tablespoons oil in a dutch oven. Season the room temp. oxtails with kosher salt and black pepper and brown well on all sides, in 1 to 3 batches, adding extra oil as needed. Transfer the browned oxtails to a platter and set aside.
Saute the onions and garlic in the fat remaining in the pot, stirring frequently, until the onions are browned, about 4 to 5 minutes.
Return the browned oxtails to the dutch oven and stir in celery, stout beer, beef stock, tomato paste, thyme, dry mustard, bay leaf, and parsley. Braise in the usual manner, low oven 300* for 3-4 hours, until very tender, "until done," adding turnips, onions and carrots at the two-hour mark. The vegetables can be blanched ahead to facilitate cooking. Check liquid level occasionally, adding more stout or beef stock if needed.
When the oxtails are done, adjust seasoning, and the braising liquid can be thickened with a bit of roux or left as is.
Serve with mashed potatoes, buttered egg noodles or barley and Stout to drink, of course and kattyeyes' poached plums for dessert.
Just an fyi to those reading along- Draught Guinness (there are also bottled and canned versions of the Draught beer) and the bottled Extra Stout are two different things. The Extra Stout is a higher gravity version, with more of that roasted barley quality that you would probably be looking for if you're cooking with it, and the preferable choice imo.
I love cooking with stouts and porters in my chili or stews, the key being if they aren't overly dry or bitter. Oatmeal stouts are usually the ideal choice, and if you're in the northeast Ipswich (Mercury Brewing Co.) makes a dandy one that's also not too pricey.
The beer-battered oreos sound fabulous. I was a little skeptical of the deep-frying of unusual items until I recently had a fried twinkie ... it is a whole different thing. That isn't beer-battered but the combo of chocolate and beer for the oreo sounds great
I'm bookmarking the plum recipe for next summer. Many thanks. I wonder if they could be canned.
<<Adding a can of Guinness to a New England boiled dinner is a beautiful thing.>>
It occurred to me I didn't share the "how" of that. Here's a link to the boiled dinner and the reuben soup. Enjoy the slideshow. Recipes for each are on the home page.
NEW ENGLAND BOILED DINNER & REUBEN SOUP:
My mom and I were talking about the corned beef yesterday and how the Guinness really seemed to make it extra special good. Try it and see if you agree!
re: Sam Fujisaka
I agree, the injera I had recently was quite sour (fermented) and beery-tasting. I have to say that the fillings of curried goat and spicy beef were much tastier than the injera, which I found to be spongy and slightly styrofoamish but interestingly edible, nevertheless.
BTW, I did not make the injera, it came from an Ethiopian restaurant in Manhattan.
I've been meaning to try cooking with that smoked german beer to give a bit of 'bacon' to my cooking. My hsuband is vegetarian, so real bacon cannot be used. If I don't have wine, I'll use beer for risotto.