Cooking with Beer

One Pot Beer Goulash
IPA Glazed Onions
Spicy Guinness Mustard
Sea Hag Hopped Up Pickles
Beer / Cider Brined Pork Chops
Guinness Pot Roast
Beer and Paprika Beef Stew
Beer Braised London Broil
Beer Rye Bread
No-knead Crusty Beer Bread
Beerific Corned Beef & Cabbage
Sweet & Sour Red Cabbage and Sausage
Pork and Sauerkraut
Bacon Beer Dutch Oven Pot Roast
Beer Braised Chicken with Peas
Beerific Apple Pie With Rustic Cheddar Beer Crust
Spicy Beer Barbecue Sauce
Stout Mudslide
Rustic Beer Tortillas
Barbecue Bacon Meatloaf
Stuffed Breakfast Stout French Toast with Framboise Lambic Syrup
Beer-Candied Bacon Wrapped Chicken
Stout Burger
Beer Marinated Grilled Chicken
Bacon Wrapped Whiskey Steak with Beer Glazed Onions
Stout Skirt Steak
Über Pils Sausage Kabobs
Pale Ale Sausage, Peppers and Onions

Beer Brined Grilled Pork Chops

Double Sauced Ribs
Beer Braised Pork Loin
Spicy Sweet And Sour Brown Ale Pickles
Spicy Brown Ale London Broil
Beer'd Warm German Potato Salad
Guinness Raisin Quick Bread
IPA Vinaigrette
Pale Ale Brined Eggs (Beer Pickled Eggs)
AleMan’s Beer-B-Q sauce
Beer Zucchini Bread
Brown Ale Chili Sauce
Sticky Buns Stout Apple Pie
Beerific Sausage and Apple Stuffing
Drunken Beer Roasted Chicken
Beer Cheese Fondue Macaroni & Cheese
Cranberry Lambic & Butternut Squash Roasted Pork Loin
Smoky Pale Ale Cheese Sauce


Anonymous said...

Dragon's Breath Chili


* 2 tablespoons butter
* 3 tablespoons bacon grease, or canola oil
* 2 red bell peppers, diced (about 2 cups)
* 2 jalapenos, minced (about 2 tablespoons)
* 3 Anaheim chiles, roasted, peeled, chopped
* 3 poblano chiles, roasted, peeled, chopped
* 2 yellow onions, diced (about 2 cups)
* 1 head garlic, minced (about 1/4 cup)
* 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
* 2 pounds ground beef, coarse grind
* 1 pound bulk Italian sausage
* 2 teaspoons granulated onion
* 2 teaspoons granulated garlic
* 3 tablespoons chili powder
* 2 teaspoons hot paprika
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 2 teaspoons cayenne pepper
* 2 teaspoons kosher salt
* 2 teaspoons freshly ground black pepper
* 2 cups tomato sauce
* 1 cup tomato paste
* 12 ounces "Dragon's Breath" dark Heff ale
* 1 cup chicken stock
* 2 (15.5-ounce) cans pinto beans, with juice
* 2 (15.5-ounce) cans kidney beans, with juice
* Double-Fried French Fries, recipe follows
* Saltine crackers, for garnish
* 1 bunch green onions, thinly sliced
* 1 cup shredded Cheddar


In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.

Anonymous said...

Bratwurst Savory Beer Sauce

For 10 brats:
2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer
1 large onion, chopped
1 green pepper, chopped
1 tablespoon brown sugar

Mix ingredients and bring to a simmer. Hold grilled brats in sauce until ready to eat. Do not let sauce boil.

Try dressing your brat with this sauce instead of ketchup. Add a bit of brown mustard, if you wish.

Anonymous said...

Beef Stew

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.