Friday "Cooking with Beer" thread

[KQ]

STOUT-BRAISED SHORT RIBS

Stout and brown sugar give these tender ribs a hint of sweetness.

1/4 cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 41/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout such as Mackeson or Guinness
2 (14- to 15-oz) cans diced tomatoes
Special equipment: a wide 6-qt heavy nonreactive pot with a lid
Accompaniment: buttered egg noodles tossed with chopped fresh parsley

Put oven rack in lower third of oven and preheat oven to 375°F.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

Cooks' note:
Short ribs improve in flavor if braised 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat, covered, in a 350°F oven until hot, 1 to 1 1/2 hours.

Makes 6 servings.
Gourmet
March 2005

[KQ]

MUSSELS IN LAGER

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.

Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

Makes 4 first-course or 2 main-course servings.
Gourmet
March 2005

[lemon boy]

nice although I hope you didn't miss my cooking while drinking beer thread...
http://www.tetongravity.com/forums/s...ad.php?t=25828

[thephatkid]

i think ill try the mussels one it looks damn good

[MacDaddy]

[QUOTE=KQ]


MUSSELS IN LAGER

cant do meat on account that its friday but the mussels yum thanks

[lemon boy]

uhhhhh can we get a ruling on mussels? Sure they don't qualify as "fish"????? Hmmmm

[KQ]

[QUOTE=MacDaddy]

MUSSELS IN LAGER

cant do meat on account that its friday but the mussels yum thanks

Well the note at the bottom of the recipe for the Ribs says they are better if braised a day ahead so you could start them tonight and have them tomorrow.

[irul&ublo]

1. Open Bottle

2. Drink

3. Repeat as necessary

[scoober]

I have found that Pike XXXXX Stout makes a really good braising liquid. Add four good squirts of honey per 12oz, a pinch of salt and pepper, heat in the microwave for 1min, stir to make sure the honey is dissolved, then pour into tightly wrapped foil tubes (one end already folded and sealed) packets of (of course) pre-marinated/rubbed ribs. Fold and seal the open end.

I'm not giving the secret rub ingredients up though, that's personal.

[vote4pedro]

1. Open Bottle

2. Drink

3. Repeat as necessary

so that's how beer works

[cmsummit]

MUSSELS IN LAGER

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.

Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

Makes 4 first-course or 2 main-course servings.
Gourmet
March 2005

One of my favorites!

[72Twenty]

Add four good squirts of honey

I'm sorry. It's Friday and I couldn't resist.

Would that be a special sauce?

[FollowMe]

My Gramps used to make killer beer pancakes. Nothing fancy, just the 2 stripe generic "Beer". They were killer.

[Big E]

Although far from gourmet or even difficult, just soaking some brats in beer for a day or two and then grilling them up - preferably on a brisk fall day in the parking lot of your favorite D1 college waiting for a football game - is one of life's more sublime pleasures.

[Below Zero]

A cooking post posted by someone besides Lemon Boy - I'm in shock

That does look good!

[freshies]

Although far from gourmet or even difficult, just soaking some brats in beer for a day or two and then grilling them up - preferably on a brisk fall day in the parking lot of your favorite D1 college waiting for a football game - is one of life's more sublime pleasures.

yes! brats broiled first in beer, then thrown on the BBQ and liberally soaked from time to time w/additional beers is the way to go. soooo good.

[lemon boy]

sorry you guys but grilling sausages is just plain WRONG. Why don't you grill some fucking ribs or a brisket while you're at it

[watersnowdirt]

I'm not giving the secret rub up ... that's personal.

sounds it.

[KQ]

yes! brats broiled first in beer, then thrown on the BBQ and liberally soaked from time to time w/additional beers is the way to go. soooo good.

This recipe got great reviews and the added advice to grill the Brats first:

A Cook from Kiel, WI on 09/22/03
There is no other way to make brats. I agree with the native 'Sheboyganite'. Soak them in the beer and onions after grilling. And a good horseradish mustard works well. Another grilling tip - NEVER use a fork or anything that might puncture the skin to turn the brats.

SHEBOYGAN-STYLE BEER-SOAKED "BRATS"

4 cups beer (dark recommended)
1/4 cup Bavarian mustard
2 tablespoons ketchup
4 large onions
12 uncooked bratwursts
6 hard rolls, halved and well buttered

Accompaniments:
sliced dill pickles
Bavarian mustard

In a large deep heavy skillet stir together beer, mustard, and ketchup.

Cut 1 onion into thick slices and add to beer mixture.

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.

Prepare gill.

Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.

Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.

Put a pair of "brats," cut in half lengthwise and stacked, on each roll.

Top brats with grilled onion, pickles, and mustard.

Serves 6.
Gourmet
July 1996

[Elrobbo]

Because I'm too lazy to cut and paste recipes today....

[freshies]

sorry you guys but grilling sausages is just plain WRONG. Why don't you grill some fucking ribs or a brisket while you're at it

how so? remember, this was a thread about cooking things w/beer. bbq'ing brauts is the only way to go (after soaking and then sautsing them in beer & onions)..

[lemon boy]

something called smoker
is the key to sausage love
smoke is in the air

[freshies]

something called smoker
is the key to sausage love
smoke is in the air

ahhh, yes, the smoker. good call. i don't have one, but a friend does, and i must say smoked meats are damn tasty.

[irul&ublo]

something called smoker
is the key to sausage love
smoke is in the air

Sorry lemon...spicy chicken/apple and/or thai spiced chicken sausage, grilled over a hardwood fire and sprinkled a mix of freshly chopped herbs. Served w/ Acme Baking Co. baguettes, good chevre, field greens dessed w/ an EVO and meyer lemon vinagrette, and a cool bottle (or 2) of Merryvale Pinot.

Save all that smoke for your bong.

FKNA

[acostiga]

mmm... stop tempting the fat kid.