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Belgian Brisket
5 lbs brisket
2 onions
4 stocks celery, whole, with leaves
1 cup chili sauce
2 tsp salt
1/4 tsp pepper
1 can beer
Place brisket in a roaster pan, fat side up. Season with salt and
pepper. Place onions, celery stalks, and chili sauce over the beef.
Add 1/2 cup water in bottom of pan. Allow one hour per pound for
roasting in a 325 degree oven, roast uncovered, basting often with
drippings, until meat becomes well browned, then cover. After beef
has baked for 3-1/2 hours, pour the beer over top, re-cover and roast
1-1/2 hours longer.(serves 6-8)
This recipe was forwarded by Mrs. Edward Claitman
Swedish Beef Stew
2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and black pepper to taste
3 cups lager beer
1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.
2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.
3. You can deglaze the casserole by pouring a bit of water over the stew, if you like.
4. Transfer stew to a serving bowl
Makes 6 servings.
Wisconsin Beer Cheese Soup
If Wisconsin has a state food, it's must be cheese. Many times I have made the short trip up to the Mars Cheese Castle in Kenosha to pick up some cheese for this project. If you miss the Midwest, just have some of this soup during a Steelers game and you'll feel better.
12 ounces beer (nothing too dark)
8 slices bacon (about 1/2 pound)
1/2 cup diced onion
1/2 cup finely chopped carrot
1/2 cup minced celery
1/4 cup minced sweet red pepper
1 10-1/2 ounce can condensed chicken broth
1/4 cup flour
1 cup Half and Half Coffee Creamer
3 cups shredded sharp (medium is OK) cheddar cheese
1 tablespoon sugar
salt and pepper to taste
Open beer and let stand while dicing vegetables.
Sauté bacon until crisp. Drain and crumble.
In large soup kettle, sauté vegetables in two tablespoons of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste.
Yield: 4 servings
PIONEER STEW
6 slices bacon
1 onion, sliced
1 clove garlic, minced
1 lb beef shank crosscuts
1/2 lb ham hock
2 bottles beer
1 C water
1 tsp salt
2 15-oz cans garbanzo beans
4 potatoes, cubed
1 4-oz link cooked Polish sausage, thinly sliced
Cook bacon until crisp. Drain, reserve 2 TBS drippings. Crumble bacon and set aside. Add onion and garlic to reserved drippings in pan. Cook until tender.
Add beef shank, ham hock, beer, water and salt. Heat to a boil, reduce heat, cover, and simmer 1 1/2 hours. Remove meat from beef shank and ham hock, dice, and discard bones. Return to stew with undrained beans and potatoes.
Cover and simmer 20 minutes more. Add sausage and crumbled bacon.
Heat through. Skin off fat. Makes 8 servings.
Curried Apple and Sweet Potato Soup
Ingredients
1/4 cup raisins
12 ounces light pilsner beer
4 tablespoons butter
1 onion, diced
2 apples, unpeeled cored and diced
1 tablespoon curry
2 teaspoons finely minced fresh ginger root
2 tablespoons all-purpose flour
4 cups chicken stock
1/4 cup frozen apple juice concentrate
1 inch cinnamon stick
1 teaspoon tamari/shoyu soy sauce
2 medium sweet potatoes, peeled and finely diced
Salt and freshly ground white pepper to taste
Cayenne pepper to taste
Instructions
Soak the raisins in the beer for at least 2 hours before beginning.
Melt the butter in a skillet over medium heat. Add the onion and sauté 3 minutes. Add diced apples and sauté until softened, 3 to 4 minutes. Sprinkle with curry powder.
Cook 8 minutes on medium low. Stir in the ginger and cook 2 more minutes.
Drain the raisins (save the beer) Sprinkle the flour over the apple mixture and cook over low heat 1 minute. Gradually add the beer, stirring to smooth any lumps, and cook 5 to 7 minutes. Transfer this mixture to a food processor. Add the raisins and blend until smooth.
In a heavy stock pot, combine the stock, apple juice concentrate, cinnamon stick, and soy sauce. Bring to a boil, add the sweet potatoes, and turn down the heat. Simmer, partially covered, until the potatoes are tender, about 30 minutes. Remove the cinnamon stick from the hot stock and stir in the apple puree. Season with salt and white pepper. Simmer for 5 more minutes. Your soup is ready
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