Cooking with beer!

I’m out on my own and cooking for myself so I figured why not start using beer in my meals? I’ve found a recipe to make a syrup out of beer simply by whisking out the carbonation and boiling slowly until it’s thick, then seasoning how you want. This is something I’m going to be doing with Left Hands Milk Stout as it’ll go perfect on waffles. What else?!

Just had this tonight pretty awesome, its worth it use a nice stout.

1 tbs flour
1 tsp English Mustard
1/2 tsp salt + more as needed fresh ground black pepper
2 lbs stew beef cubed
3 tbs butter or cooking juices from roasted meat
2 medium onions chopped finely
4 medium carrots, cut into large chunks
2 bay leaves
2 cups stout
1 tbs dark brown sugar
1 tbs tomato paste (concentrate)
1 2/3 beef broth
1 1/2 dumpling dough (recipe follows)
1 tbs finely chopped fresh parsley

Mix flour and mustard. Season with 1/4 tsp of salt and pepper and coat beef with mixture.

Melt 1 tsp of butter into large saucepan, over high heat. Brown meat in small batches setting each batch aside when browned adding butter as needed.

Add remaining butter and the onions to the juices in the saucepan. Cook over low heat until onions are soft and golden, 10 mins. Return meat to pan.

Stir in carrots, remaining salt, and bay leaves. Mix the stout, brown sugar, tomato paste, and broth. Pour mixture over the meat. Add broth, water, or stout to cover meat if needed. Stir well to get any bits from bottom of pan and bring to boil

Cover and simmer over low heat until meat is tender, about 1 3/4 hours. Stir occasionally adding more liquid if stew begins to dry out.

DUMPLINGS
1 cup all-purpose flour
1/4 cup vegetable shorting
4 tbs water (more as needed)

Mix flour and shorting with enough water to make dough. Form mixture to into balls.

Season stew with salt and pepper. Discard bay leaves. Place dumplings in stew.

Cover and cook for 20mins more. Add parsley and serve.

I usually make a double serving as this goes fast!

I usually use more brown sugar depending on the stout.

I’ve made great cupcakes using beer: Irish Car Bomb cupcakes made from North Coast Old No. 38 Stout for the cake, filled with Bailey’s creme, and topped with an Irish Whisky spiked chocoalte ganache. Another favorite was a pale ale yellow cupcake filled with Elderberry liquer creme and topped with a grapefruit buttercream icing.

Probably my best use of beer while cooking, however, is so simple I’m embarrassed to even post it on this forum. Before grilling corn on the cob, I take the corn, pull back (but not off) the husks, remove the silks, and soak the corn in a hoppy beer for about 3-5 hours. When ready to grill, I put the husks back over the corn and tie it off with a detached husk. Grill it over direct heat (turning 1/4 turn about ever 3 minutes) and it comes out great. Get creative and brush the corn with a flavored butter before pulling the husks back up and you’ll get even more flavor after grilling.

Enjoy!

Originally posted by Atom
I usually use more brown sugar depending on the stout.

Ah so I should use brown sugar instead of regular sugar? Good to know before I made the syrup ha.

Originally posted by keanex

Originally posted by Atom
I usually use more brown sugar depending on the stout.

Ah so I should use brown sugar instead of regular sugar? Good to know before I made the syrup ha.

Next time! Yeah brown sugar will melt down a lot easier and add a more complimentary flavor.

Originally posted by keanex

Originally posted by Atom
I usually use more brown sugar depending on the stout.

Ah so I should use brown sugar instead of regular sugar? Good to know before I made the syrup ha.

Brown sugar is actually just white sugar with molasses added. You could leave the sugar completely just use molasses, if you have a nice sweet dark beer, I like SN Tumbler for cooking

I was planning on making my first syrup out of Left Hand’s Milk Stout, seems like a perfect pair.

cooking with beer can be so awesome!! Here’s something I love to make!



4 small pork or beef filets (75 grams a piece)

2 bottles of Rodenbach (similar style will be ok too)

some flour

5 spring onions

3 shallots

1 garlic toe

rosemary

250 grams of mushrooms

brown and white sugar

thime

some vinegar

four small slices of white bread

100 grams of smoked bacon

laurel



Slice and dice the shallots and the bacon and bake them real short in a pan with some butter. Make sure it is all turned brown then add some brown sugar to make it caramelise. After it is been caramelized, add a small dash of vinegar and then add the Rodenbach and let it all boil gently. You can add the thime and the laurel and some salt and pepper.



Meanwhile bake the sliced mushrooms and cut the spring onions. Put the spring onions, white sugar and some butter in a pan and let it all glace. When the mushrooms are baked and the spring onions are glaced, you can add them to the sauce.



Rub the fillets in some fresh ground salt and pepper and bake them in a pan, the way you like it. When they’re done, drop them in the sauce, along with any baking juices. Jummy



You can than start to toast the slices of bread to make them crispy. When done, lay one a plate, get a filet out of the sauce and drop it on the bread. Pour some sauce over it and repeat three times.



Enjoy!!