Soooo, stout burgers never happened. I know, I know promises were made and broken and I am very, very sorry. But I just did not have the time this week. It was all quick meals on a lick and a prayer! However I do have a substitute for you. Beer braised pot roast! Now I have a wonderful recipe for a Belgium beer braised pot roast, but I thought since we just talked about Stouts, I would try and wing it. SUCCESS! This was definitely one of my better recipes. It was total fall apart tender beef with potatoes and carrots. I topped it with a gravy made with some of the braising liquid which was half beef stock and half oatmeal stout. I promise that stout burgers and IPA fries will be happening.....eventually. So throw this recipe into your crock pot and crack open a bottle to enjoy with it. Who says you can't have Stout in warm weather anyway?
Beer Braised Pot Roast
A 3 pound beef roast
2 large carrots halved and chopped
1 bag of small gold potatoes quartered
1/2 of a large onion, sliced
2 cloves of garlic, roughly chopped
1 Shallot, sliced
2 table spoons olive oil
2 tablespoons ,butter
2 cups beef stock
1 bottle oatmeal stout (I used Samuel Smith)
salt, pepper, seasoned salt, onion powder
Take the roast out and season it with salt, pepper, seasoned salt, and onion powder and let the meat come to room temperature. Heat the olive oil and butter in a medium high pan and sear the beef on all sides to get a nice crust. Put the roast in your crock pot and add the potatoes. Take the onion, shallot, garlic and carrot and place in the hot pan. Saute for 5 minutes until the onions have some color to them and deglaze with the beef stock. Stir the pan to get all the crispy bits off the bottom. Add the contents of the pan into the crock pot. Stir in the beer and cook on high for 4 - 6 hours. Mine switches to warm and I let it go all day like that. I strained out some broth to make a gravy to top it all off and it was amazing! Let me know how yours turns out!
Thursday, May 24, 2012
Monday, April 30, 2012
This week's recipe is completely stolen from my friend Holly, who stole the idea from a bar in NYC. The bar serves these amazing Stout burgers with IPA brined fries. I'll be making these later this week, but let's talk Stout for a second.
A Stout is a dark beer that is made with roasted malt or roasted barley. This gives a deeper, richer flavor during the brewing process and results in a beautiful dark brown color and a roasted aroma. We have several different stouts to choose from including dry or Irish stout, imperial stout, milk stout, oatmeal stout, chocolate stout, coffee stout, and even oyster stout!
For this recipe you could use a typical Irish Stout, such as Guinness or Murphy's. But I think I am going to go with an Oatmeal Stout. Oatmeal Stout is a beer that has a maximum of 30% oats added during the brewing process.Now this doesn't necessarily taste like oatmeal in a glass. The smoothness of an oatmeal stout comes from the high content of proteins, lipids, and gums imparted by the oats.It also adds a slight sweetness to the beer.
Usually when I make a beef dish, my go to beer is Guinness or Murphy's. But I want to go outside of my own box here and try something different and I think the Oatmeal Stout is the way to go! So now I have to decide which Oatmeal Stout am I going for? Well that requires more research than I am up for tonight, so I will have to put my thinking cap on another time to decide. Have suggestions? Feel free to tweet them to @bierqueen. or put them in the comments section below. Happy drinking!
A Stout is a dark beer that is made with roasted malt or roasted barley. This gives a deeper, richer flavor during the brewing process and results in a beautiful dark brown color and a roasted aroma. We have several different stouts to choose from including dry or Irish stout, imperial stout, milk stout, oatmeal stout, chocolate stout, coffee stout, and even oyster stout!
For this recipe you could use a typical Irish Stout, such as Guinness or Murphy's. But I think I am going to go with an Oatmeal Stout. Oatmeal Stout is a beer that has a maximum of 30% oats added during the brewing process.Now this doesn't necessarily taste like oatmeal in a glass. The smoothness of an oatmeal stout comes from the high content of proteins, lipids, and gums imparted by the oats.It also adds a slight sweetness to the beer.
Usually when I make a beef dish, my go to beer is Guinness or Murphy's. But I want to go outside of my own box here and try something different and I think the Oatmeal Stout is the way to go! So now I have to decide which Oatmeal Stout am I going for? Well that requires more research than I am up for tonight, so I will have to put my thinking cap on another time to decide. Have suggestions? Feel free to tweet them to @bierqueen. or put them in the comments section below. Happy drinking!
Thursday, April 26, 2012
So, to all my loyal followers out there, I'm baaaack! I'm recharged, reloaded and ready to keep on cooking with Bier. Typing this I just realized I never explained why I spell Beer like Bier. It all started with a trip to Disney last year. Going through Epcot, well drinking my way through Epcot we took a long hiatus in Germany. I loved it of course since I am half German and clearly I love beer. So while in a Disney high, couple of beers fog I bought a shirt with the words Bier Queen. Bier being the German spelling of Beer. When I decided to start this I thought it would be fitting to my beer swigging German ancestors, as well as a way to confuse people! Keep checking back, as I will be making some sort of yummy meal featuring beer very soon. As always suggestions are welcome and don't forget to follow me on Twitter @bierqueen. Happy Drinking!
Sunday, October 30, 2011
Octsnowber!
Yes you are reading that correctly, I did not say October, I said Octsnowber. Yesterday it snowed......in October.....seriously?
However, all complaining about early snow aside, it put a thought in my head to make meatloaf and mashed potatoes. Doesn't that sound awesome? Snowy night, a little rain mixed in, whipping winds, and a hot plate of meatloaf and mashed potatoes. Mmmmmmmmm!
But now we come to my dilemma. Not 2 minutes had passed after I got this idea than I had 2 ideas of how to cook them. Do I make regular meatloaf with IPA mashed potatoes? Or do I make regular mashed potatoes with Stout or Porter meatloaf? Do you see how hard this decision is? So the only logical solution is to make both for different dinners. Meatloaf is never a bad idea in the winter and luckily (gulp) we should have a long cold one for me to try these.
So which one would you like to read about first? IPA mashed potatoes? Or Porter or Stout meatloaf? Comment below and don't forget to follow me on Twitter @bierqueen.
However, all complaining about early snow aside, it put a thought in my head to make meatloaf and mashed potatoes. Doesn't that sound awesome? Snowy night, a little rain mixed in, whipping winds, and a hot plate of meatloaf and mashed potatoes. Mmmmmmmmm!
But now we come to my dilemma. Not 2 minutes had passed after I got this idea than I had 2 ideas of how to cook them. Do I make regular meatloaf with IPA mashed potatoes? Or do I make regular mashed potatoes with Stout or Porter meatloaf? Do you see how hard this decision is? So the only logical solution is to make both for different dinners. Meatloaf is never a bad idea in the winter and luckily (gulp) we should have a long cold one for me to try these.
So which one would you like to read about first? IPA mashed potatoes? Or Porter or Stout meatloaf? Comment below and don't forget to follow me on Twitter @bierqueen.
Wednesday, October 26, 2011
Cous cous time!
We eat a lot of rice a roni in my house. By a lot I mean way more rice a roni that any people should actually consume. But what can I do? It cooks up in 15 minutes, goes with whatever I'm making and it's always on sale. Then recently a friend expressed some concern over the amount of rice a roni we consume, and mentioned cous cous as an alternative. Cous cous! Of course! It cooks up in 5 minutes and can take on any flavor you want pretty much. So tonight was Moroccan spiced pork with Rare Vos cous cous.
Rare Vos is beer that comes to us from Ommegang brewery in Cooperstown, NY. It has a slightly floral aroma, similar to orange blossoms, with a mellow caramel malt flavor and a fruity yeasty flavor. I thought it would go well with the spices on the pork.
So following the package directions on the cous cous I replaced the cup of water with a cup of beer. And that was it. Sometimes it's as simple as that, just replacing one liquid with beer. I will say that while this beer is excellent to drink, next time I will use a different one. One thing I have noticed is that when you are cooking with beer it needs to have a strong flavor to come through. Oh well, at least it wasn't as bad as that first batch of sugarless muffins.
So farewell until next time and don't forget to follow me on Twitter @bierqueen.
Rare Vos is beer that comes to us from Ommegang brewery in Cooperstown, NY. It has a slightly floral aroma, similar to orange blossoms, with a mellow caramel malt flavor and a fruity yeasty flavor. I thought it would go well with the spices on the pork.
So following the package directions on the cous cous I replaced the cup of water with a cup of beer. And that was it. Sometimes it's as simple as that, just replacing one liquid with beer. I will say that while this beer is excellent to drink, next time I will use a different one. One thing I have noticed is that when you are cooking with beer it needs to have a strong flavor to come through. Oh well, at least it wasn't as bad as that first batch of sugarless muffins.
So farewell until next time and don't forget to follow me on Twitter @bierqueen.
Tuesday, October 25, 2011
Cooking on Sunday, eating on Tuesday!
Why is it that when the weather turns cold, we want hearty soul warming meals? Whatever the reason is on Sunday I had a yen for shepherd's pie. Now I can't take full credit for this one, the basic recipe was given to me by my future mother in law, I just tweaked it.
The most important thing I can tell you is, you CANNOT eat this the day you make it. I have found that beef dishes are, in general, better the next day. With this one, it is a hard and fast rule. The Guinness can give the beef a nice rich flavor due to the coffee and very slight chocolate notes. Guinness is also almost hop free and has a nice roasty smell and taste. Believe me when I say that you do not want to eat this the day you make it. While the Guinness has a wonderful flavor while you are drinking it, it can be bitter in this if you don't give it time to sit.
Now that you have hopefully not been scared away, let's talk recipe. As I did, feel fee to try it once and then tweak it to your taste.
Guinness Shepherd Pie
Ingredients
2 pound bottom round
2 bag frozen vegetables (classic is what mine are called)
2 packets of classic brown gravy mix
4 pack of Guinness - in cans (very important it is not in bottle)
salt
pepper
onion powder
garlic powder
Worcestershire sauce
6 large Idaho potatoes
1 chicken bouillon cube
4 tablespoons of butter
Start with the bottom round. You can buy pre-ground beef if you like, but I definitely do not recommend it. I started grinding my own meat a couple of years ago and I find the flavor is so much better. Not to mention how much cleaner any cut of steak is compared to pre-ground beef. But to each his own. So back to the cooking!
Take the bottom round and cut it into half in strips, and then into even sized cubes. Depending on the size of your food processor you may need to do this multiple times, put the beef in an even layer on the bottom of the food processor and pulse 8 - 10 times until the beef is crumbly looking. Season with salt and pepper, then add in 1 tablespoon of garlic powder, 2 tablespoons of onion powder, and 2 tablespoons of Worcestershire sauce. Mix well and get ready to cook this.
Get a sautee (or frying) pan screaming hot and brown the beef in batches so it all gets that great sear. After the beef is cooked, put it into a clean bowl and set aside while we work on the gravy. Following package directions make the classic brown gravy mix, only substitute Guinness for the water. That should take about a can ad a half. After the gravy has thickened, add 1 cup of the frozen vegetables (more if you want) and set aside. Take the beef and pour it back into a hot pan and add the leftover Guinness. Simmer until the Guinness is mostly gone, and stir in the gravy/vegetable mixture. Pour this into a 9x11 baking dish, cool, cover, and put in the fridge at least overnight! Don't cheat or you will be sorry.
A day or two later, however long you can resist, it is time to finish the dish and enjoy. Start by peeling the potatoes and cutting into even sized pieces. Put into a pot and cover with water until the potatoes are covered and then give it another inch of water. Cover the pot and turn the heat on high. Turn your oven to 400 degrees to start pre-heating and remove the shepherds pie from the fridge. Boil until the potatoes are almost done. Add in one bouillon cube and cook until potatoes are done and bouillon is melted. Remove one cup of the broth and set aside. Drain the potatoes and put them back in the hot pot. Add salt, pepper, and 1/2 teaspoon of garlic powder, 4 tablespoons of butter, and the cup of broth. Mash until all is incorporated. Scoop the potatoes on top of the beef/gravy/vegetable mixture and pop into the oven. Cook for 15 to 20 minutes or until the beef mixture is bubbling and the potatoes are brown on top. Scoop onto a plate and enjoy!
The best part of this is that it freezes well w/o the potatoes and is great as leftovers. Now that I've done this however, I think I need to revisit this idea of a beer cheddar nacho sauce. Or maybe I'll try some beer marinated ribs. What do you think? You can post your ideas on the bottom or hit me up on Twitter @ bierqueen. Happy eating!
The most important thing I can tell you is, you CANNOT eat this the day you make it. I have found that beef dishes are, in general, better the next day. With this one, it is a hard and fast rule. The Guinness can give the beef a nice rich flavor due to the coffee and very slight chocolate notes. Guinness is also almost hop free and has a nice roasty smell and taste. Believe me when I say that you do not want to eat this the day you make it. While the Guinness has a wonderful flavor while you are drinking it, it can be bitter in this if you don't give it time to sit.
Now that you have hopefully not been scared away, let's talk recipe. As I did, feel fee to try it once and then tweak it to your taste.
Guinness Shepherd Pie
Ingredients
2 pound bottom round
2 bag frozen vegetables (classic is what mine are called)
2 packets of classic brown gravy mix
4 pack of Guinness - in cans (very important it is not in bottle)
salt
pepper
onion powder
garlic powder
Worcestershire sauce
6 large Idaho potatoes
1 chicken bouillon cube
4 tablespoons of butter
Start with the bottom round. You can buy pre-ground beef if you like, but I definitely do not recommend it. I started grinding my own meat a couple of years ago and I find the flavor is so much better. Not to mention how much cleaner any cut of steak is compared to pre-ground beef. But to each his own. So back to the cooking!
Take the bottom round and cut it into half in strips, and then into even sized cubes. Depending on the size of your food processor you may need to do this multiple times, put the beef in an even layer on the bottom of the food processor and pulse 8 - 10 times until the beef is crumbly looking. Season with salt and pepper, then add in 1 tablespoon of garlic powder, 2 tablespoons of onion powder, and 2 tablespoons of Worcestershire sauce. Mix well and get ready to cook this.
Get a sautee (or frying) pan screaming hot and brown the beef in batches so it all gets that great sear. After the beef is cooked, put it into a clean bowl and set aside while we work on the gravy. Following package directions make the classic brown gravy mix, only substitute Guinness for the water. That should take about a can ad a half. After the gravy has thickened, add 1 cup of the frozen vegetables (more if you want) and set aside. Take the beef and pour it back into a hot pan and add the leftover Guinness. Simmer until the Guinness is mostly gone, and stir in the gravy/vegetable mixture. Pour this into a 9x11 baking dish, cool, cover, and put in the fridge at least overnight! Don't cheat or you will be sorry.
A day or two later, however long you can resist, it is time to finish the dish and enjoy. Start by peeling the potatoes and cutting into even sized pieces. Put into a pot and cover with water until the potatoes are covered and then give it another inch of water. Cover the pot and turn the heat on high. Turn your oven to 400 degrees to start pre-heating and remove the shepherds pie from the fridge. Boil until the potatoes are almost done. Add in one bouillon cube and cook until potatoes are done and bouillon is melted. Remove one cup of the broth and set aside. Drain the potatoes and put them back in the hot pot. Add salt, pepper, and 1/2 teaspoon of garlic powder, 4 tablespoons of butter, and the cup of broth. Mash until all is incorporated. Scoop the potatoes on top of the beef/gravy/vegetable mixture and pop into the oven. Cook for 15 to 20 minutes or until the beef mixture is bubbling and the potatoes are brown on top. Scoop onto a plate and enjoy!
The best part of this is that it freezes well w/o the potatoes and is great as leftovers. Now that I've done this however, I think I need to revisit this idea of a beer cheddar nacho sauce. Or maybe I'll try some beer marinated ribs. What do you think? You can post your ideas on the bottom or hit me up on Twitter @ bierqueen. Happy eating!
Sunday, October 23, 2011
Muffin Time....Part 2
SUCCESS! It's amazing what reading and following a recipe will do. :) This time I read the recipe carefully, set out all of my ingredients and followed everything. They are awesome! The muffins are moist, with a little hint of the beer, and a nice crunch from the cinnamon sugar on top.
I did have to switch out beer though. When I went back to the store for the Pumking, it was all sold out. I'm not surprised, it's a very good beer. Luckily for me I had a backup plan and went with Dogfishead Punkin Ale. This beer is a full bodied brown ale that is brewed with actual pumpkin meat, along with wonderful spices and organic brown sugar. While it doesn't have the same pumpkin bread type flavor that Pumking brought to the table, the spice and the fact that it tastes like pumpkin were a real asset.
So try number 2 is a rousing success and now the recipe for all of you to try. I took the Pioneer Woman's pumpkin spice muffin recipe and substituted the condensed milk with the beer. I used the same amount both times that I tried the recipe. And while I know I talked about football food with beer, it's gotten a little chilly outside and I think I need to make Guinness shepherd's pie. Sounds good right? Well you will have to wait for the recipe until next time. As promised here is the link for the pumpkin muffin recipe - http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
Don't forget to follow me on Twitter @bierqueen and good luck with your muffins!
I did have to switch out beer though. When I went back to the store for the Pumking, it was all sold out. I'm not surprised, it's a very good beer. Luckily for me I had a backup plan and went with Dogfishead Punkin Ale. This beer is a full bodied brown ale that is brewed with actual pumpkin meat, along with wonderful spices and organic brown sugar. While it doesn't have the same pumpkin bread type flavor that Pumking brought to the table, the spice and the fact that it tastes like pumpkin were a real asset.
So try number 2 is a rousing success and now the recipe for all of you to try. I took the Pioneer Woman's pumpkin spice muffin recipe and substituted the condensed milk with the beer. I used the same amount both times that I tried the recipe. And while I know I talked about football food with beer, it's gotten a little chilly outside and I think I need to make Guinness shepherd's pie. Sounds good right? Well you will have to wait for the recipe until next time. As promised here is the link for the pumpkin muffin recipe - http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
Don't forget to follow me on Twitter @bierqueen and good luck with your muffins!
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