.:Beer in the World - Cooking with Beer:.

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1. BELGIAN BEER BEEF

1/4 c. flour
2 1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef chuck, cut into 1 1/2 inch cubes
1/2 c. salad oil
2 lbs. onions, thinly sliced
1 clove garlic, minced
1 can (12 oz.) flat light beer
3 tbsp. Worcestershire sauce
2 bay leaves
1/2 tsp. dried thyme leaves
2 lbs. whole new potatoes, pared
1 pkg. frozen peas
2 tbsp. chopped parsley

Combine flour, salt and pepper in paper bag large enough to hold beef cubes. Coat cubes. Heat 1/4 c. oil in Dutch oven or heavy skillet. Saute onion and garlic until tender. Remove and reserve. Heat remaining oil. Brown beef well on all sides. Return onion and garlic to skillet. Add beer, Worcestershire, bay leaves and thyme. Stir to mix well. Bring mixture to a boil. Reduce heat and simmer, covered, 1 1/2 hours. Add potatoes and simmer, covered, 20 minutes or until potatoes are tender. Add peas and simmer, covered, 8 minutes more. Turn into serving dish. Garnish with parsley.

2. BEEF BRISKET WITH BEER

1 (4 lb.) beef brisket (flat cut)
Salt, pepper to taste
1 env. onion soup mix
1/4 c. ketchup
1 tsp. brown sugar
1 clove garlic, minced
1 c. beer

In small bowl, combine soup mix, ketchup, sugar, garlic and beer. Place beef on large piece of foil. Pour soup mixture over beef. Top with more foil and secure tightly. Bake at 350 degrees for 3 hours or until tender.

3. KILKENNY BEEF AND BEER STEW

1 1/2 lbs. boneless beef chuck (1 inch thick)
1/4 lb. bacon
4 med. onions, sliced
1 clove garlic, chopped
3 tbsp. flour
1 c. water
1 bottle (12-16 oz.) Irish Kilkenny Beer (or any dark beer)
1 bay leaf
1 tbsp. packed brown sugar
2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
1 tbsp. vinegar
Snipped parsley
Hot cooked noodles

Cut beef into 1/2 inch slices, cut slices into 2 inch strips. Cut bacon into 1/4 inch pieces, fry in Dutch oven until crisp. Remove bacon with slotted spoon; drain on paper towels. Pour off fat and reserve. Cook and stir onions and garlic into 2 tablespoons of reserved bacon fat until tender (about 10 minutes).

Remove onions. Cook and stir beef in remaining bacon fat until brown (about 15 minutes). Stir in flour to coat beef. Gradually stir in water. Add onions, beer, bay leaf, brown sugar, salt, thyme and pepper. Add just enough water to cover beef if necessary.

Heat to boiling and reduce heat. Cover and simmer until beef is tender (1 to 1 1/2 hours). Remove bay leaf. Stir in vinegar. Sprinkle with bacon and parsley. Serve over noodles. Yields 6 servings.

4. BEER & BOURBON ITALIAN BEEF

4 lb. beef roast, inexpensive cut
Oregano
Pepper
2 (10 1/4 oz.) cans onion soup
1 (12 oz.) bottle beer
2 (2 oz.) shots of bourbon

Rub roast with oregano and pepper (no salt). Use enough to cover it all over. Place in open pan, uncovered and bake at 500 degrees for 1 hour. Take out and cool overnight in a refrigerator. Slice beef thinly and place a layer of beef in the bottom of a deep, covered pan. Add on top 1 can onion soup, 1/2 bottle beer and one shot of bourbon. Repeat another layer until roast is gone. Cover and bake at 300 degrees for four hours.

Serve on rye or wheat buns.

Served with a beer makes it extra delicious!

5. BEEF AND ONION IN BEER

3 lb. lean beef, chuck or rump
2-3 tbsp. rendered pork fat or cooking oil
1 1/2 lb. (6 c.) sliced onions
Salt
Pepper
4 cloves garlic, chopped
1 c. strong beef stock or bouillon
2-3 c. light beer, Pilsner type
2 tbsp. brown sugar
6 parsley sprigs
1 bay leaf
1/2 tsp. thyme
1 1/4 tbsp. cornstarch
2 tbsp. wine vinegar

Slice beef into 2 x 4 inch pieces, 1/2 inch thick. Brown quickly in oil; put aside. Brown onions for 10 minutes; add garlic, salt, and pepper. Alternate layers of beef and onion in casserole, beginning with the beef. Combine stock, enough beer to cover, brown sugar and herbs in browning skillet and heat through. Pour over meat mixture; cover. Bake at 325 degrees for 2 1/2 hours. Drain cooking liquid; add cornstarch and vinegar. Cook until thickened and return to beef and onions. Serve over noodles or parsley pot. Serves 10. Good for a buffet.

6. BEEF BRISKET IN BEER

2 to 3 lb. beef brisket
1/2 pkg. dry onion soup mix
1 tsp. basil
1 tsp. rosemary
1/4 c. vinegar
1 bottle beer

Brown brisket in Dutch oven. Add remaining ingredients. Bake at 200 degrees for 8 hours. Chill overnight. Slice and reheat.

7. BEEF IN BEER PROVINCIAL

A party special ▪ with French bread crust.

2 1/2 lb. onions, peeled & sliced
5 tbsp. butter
3 lb. chuck, cubed
3 tbsp. fat
3 tbsp. flour
2 cloves garlic, crushed
French bread
Mozzarella cheese (optional)
1 pt. beer

Saute onions, in butter until soft and golden. Brown chuck dipped in flour quickly in fat in Dutch oven or deep pot.

Add onions, salt and pepper to taste, garlic, beer and stir up well from bottom of pot. Cover and simmer until tender (about 1 1/4 hours). Make small balls of flour and butter and stir into thickened sauce. Pour into serving casserole.

Slice and butter a loaf of French bread. Arrange slices on top of beef for form a crust topping. Top bread with slices of Mozzarella, if desired.

Brown under 450 degree broiler.

Contact: /beerintheworld@gmail.com/

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