Mom’s Signature “Beer” Roast Beef

With St. Patrick’s Day right around the corner, many people are planning their traditional corned beef and cabbage dinners. For those of you who are looking for a different dinner option, Mom’s Signature Roast Beef from Southern Living is a hearty recipe that will have you celebrating like a true Irishman (or woman).

Ingredients (Makes 6 – 8 servings):

  • 1 (12-oz.) bottle dark beer (Since it’s St. Patty’s Day, I recommend using Guinness.)
  • 1 medium onion, chopped
  • 8 garlic cloves, minced
  • 1 lemon, thinly sliced
  • 1 cup soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1 (3- to 4-lb.) boneless chuck roast, trimmed
  • 1 teaspoon fresh coarsely ground pepper
  • 8 carrots (about 1 1/2 lb.), diagonally sliced (If you’re lazy like me, you can use baby carrots)
  • 7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
  • 2 large onions, cut into eighths
  • 2 tablespoons cornstarch

Cooking Directions:

  1. Combine beer, next four ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag.
  2. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours.
  3. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
  4. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat.
  5. Add reserved marinade, stirring to loosen particles from bottom of pan.
  6. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
  7. Bake at 300° for 2 1/2 hours or cook in slow cookers on high for 4 – 6 hours.
  8. Turn roast, and stir in carrots, potatoes, and onions.
  9. Bake 2 more hours or until roast and vegetables are tender.
  10. Transfer roast and vegetables to a serving platter.
  11. Skim fat from juices in roasting pan.
  12. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth.
  13. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles.
  14. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Dobrou Chut’!

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Beer of the Week: Long Trail Brewmaster Series Double IPA

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Long Trail Brewmaster Series Double IPA (8.6 % ABV): This Imperial IPA brewed by Long Trail Brewing Company in Vermont pours a hazy burnt orange with a small, thin head. Fragrant floral hops on the nose with notes of pine and a hint of citrus. Smooth, balanced drinking experience – bitter hops at the forefront complemented by bitter-sweet grapefruit and sweet malty caramel flavors. The ABV is will hidden in this double IPA with a punch of flavor.

Beer of the Week: Delirium Tremens

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Delirium Tremens (8.5% ABV): This Belgian Strong Pale Ale brewed by Brouwerij Huyghe in Belgium pours a pale golden yellow with a thick white head that doesn’t last. The aroma is mostly spicy pepper, malt, lemon citrus with a herbal/medicinal quality. Tremens is highly carbonated, yeasty, bready, spicy and fruity – mostly apple –  at first with substantial bitterness on the back-end that creates a clean, dry finish. The alcohol doesn’t come through as expected; good drinking experience overall.

Green Beans in Beer Sauce

I often find myself running around after work with little time to cook dinner. A prepared rotisserie chicken from my local supermarket has became a good fall back option, but it’s still not a home-cooked meal. I’ve found that making a side dish from scratch helps to make the meal feel a little bit more homemade. This recipe for Green Beans in Beer Sauce from Taste of Home gives one of my favorite veggies an extra oomph of flavor.

Photo Courtesy of www.tasteofhome.com

Photo Courtesy of http://www.tasteofhome.com

Ingredients (Makes 4 servings):

  • 1/3 pound bacon strips, diced
  • 1 package (16 ounces) frozen cut green beans, thawed (I prefer to use fresh if possible; it only adds a few extra minutes to the total cooking time.)
  • 1/3 cup beer
  • 1/3 cup butter, cubed
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 4 teaspoons cornstarch
  • 2 teaspoons grated onion

Cooking Directions:

  1. In a large skillet, cook bacon over medium heat until crisp.
  2. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil.
  3. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
  4. Using a slotted spoon, remove bacon to paper towels to drain.
  5. Remove beans with a slotted spoon and keep warm.
  6. In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended.
  7. Stir into the saucepan.
  8. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  9. Add beans; heat through. Sprinkle with bacon.

Dobrou Chut’!

Beer of the Week: Yards Pynk

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Yards Pynk (5.5% ABV): This fruit beer, available August through October, brewed by Yards Brewing Company in Philadelphia pours clear mahogany with some pink filtering through and a thin white head that dissipates quickly. Pynk is brewed with more than 3,000 pounds of cherries and raspberries that create a fragrant aroma that is tart and sweet with a bit of fermented undertones. I didn’t think it was possible, but Yards successfully brewed a fruit beer that is not overly sweet. Tart raspberries are at the forefront of the flavor followed by biscuit and sweet cherries. Bonus: Feel good about drinking another beer! Yards donates $1 from every case sold to breast cancer research and awareness.

Beer of the Week: Schnickelfritz Chocolate Cherry Milk Stout

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Saucony Creek Schnickelfritz Chocolate Cherry Milk Stout (8% ABV): This milk/sweet stout from Saucony Brewing Company in Kutztown, Pennsylvania pours a deep crimson brown with a sudsy off-white head that slowly settles into a thin head that lasts. Dark chocolate, coffee, caramel, vanilla and a bit of cherry on the nose. Schnickelfritz is silky and creamy with lots of caramel, vanilla and cherry malt. The chocolate comes through a bit more as this beer warms up for an adult treat on a cold night.

 

Fun Fact: “Schnickelfritz” is a Pennsylvania Dutch term that refers to a naughty rebellious child who is always getting into trouble.

Link here to read more about Cloverleaf Tavern.

Brown Ale Crepes with Cranberry-Orange Lager Sauce

I’ve been obsessed with crepes lately. I was recently at one of my favorite breakfast spots and saw a crepe dish on the menu with a Cherry Kijafa (cherry wine with sugar beet alcohol from Denmark) sauce. If you can use wine for a crepe dish, why not beer? I immediately started scouring the Internet for a recipe and found Brown Ale Crepes with Cranberry-Orange Lager Sauce on New Food and Beer. Beer works well in many dough and batters, so I think this will work well. I’ll probably make the crepes without the sauce or filling the first time around to see how beer will affect delicate crepes.

Ingredients (Makes 10 crepes):

For the Crepes:

  • 12 ounces brown ale
  • 3/4 cup milk
  • 3 large eggs
  • 3 tbsp. sugar
  • 3 tbsp. butter, melted
  • 2 cups all-purpose flour
  • 1/2 tsp. salt

For the Sauce:

  • 1 cup sugar
  • 2 tbsp. cornstarch
  • 2 cups orange juice
  • 1 cup lager beer
  • 12 ounces cranberries

For the Crepe Filling:

  • 3 pounds whole-milk ricotta cheese
  • 3 tablespoons honey
  • 1 1/2 teaspoons lemon zest, grated
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon

Cooking Directions:

  1. In a large saucepan, make the sauce by whisking together sugar, cornstarch, orange juice and lager until blended.
  2. Add cranberries.
  3. Over medium-high heat, bring mixture to a boil.
  4. Reduce heat to medium-low and simmer 15 minutes, until sauce thickens slightly and cranberries pop.
  5. If serving immediately, keep warm; or cool, cover and and refrigerate up to 4 days.
  6. In a large bowl, make crepes by whisking together brown ale, milk, eggs, sugar and butter until well blended.
  7. Whisk in flour and salt until batter is smooth, about 2 to 3 minutes, and let batter rest 20 minutes.
  8. Preheat 8 or 9-inch non-stick crepe pan or skillet over medium heat.
  9. When pan is hot, remove from heat and spray with cooking spray.
  10. Add 1/4 cup batter to pan and tilt pan to spread batter into 7-inch round.
  11. Return skillet to heat and lightly brown crepe about 45 seconds., or until edges start to curl.
  12. Turn crepe over and cook 30 to 45 seconds, until lightly browned.
  13. Transfer to plate.
  14. Repeat with remaining batter to make 20 crepes. (Tip: Crepes can be made several days ahead, stacked between layer so waxed or parchment paper, covered and refrigerated.)

For the Filling

  1. Combine together in a large bowl ricotta cheese, honey, lemon zest, lemon juice and cinnamon.
  2. Stir well to blend. (Tip: Filling can be made several days ahead, covered and refrigerated.)

Assembly:

  1. Preheat over to 350° Fahrenheit.
  2. With cooking spray, lightly coat 2 shallow baking dishes.
  3. Place 2 rounded tablespoons full of filling in the center of each crepe in a 3-inch long mound. Fold two opposite edges of crepe over the top of filling, then fold in remaining edges forming a packet.
  4. Place crepes in baking dish; bake 15 minutes, or until heated throughout and slightly crisp.
  5. Top with Cranberry-Orange Lager Sauce.

Dobrou Chut’!