Carrots Braised in Beer and Carrot Juice

Ingredients:
• 8 medium carrots 
• 1 cup(s) fresh carrot juice
• 1/2 cup(s) hoppy beer, such as a pilsner
• 1 teaspoon(s) sugar
• 1 tablespoon(s) unsalted butter
• Salt

Directions:
• Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover, and cook until tender, about 10 minutes. Transfer the carrots to a plate.
• Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt, and toss to coat. Transfer to plates and serve.

Enjoy!

Beer-Battered Buttermilk Fried Chicken

Ingredients:
  -Buttermilk Soak
  • 3 cup(s) buttermilk
  • 2 tablespoon(s) kosher salt
  • 1 tablespoon(s) freshly ground black pepper
  • 2 teaspoon(s) cayenne pepper
  • 4 pound(s) chicken parts
 -Beer Batter
  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) onion powder
  • 2 teaspoon(s) garlic powder
  • 2 teaspoon(s) cayenne pepper
  • 2 teaspoon(s) kosher salt
  • 2 teaspoon(s) freshly ground black pepper
  • 18 ounce(s) (2 1/4 cups) crisp beer, such as lager or pilsner
  • Vegetable oil, for frying

Directions:
• Make the buttermilk soak: In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
• Make the beer batter: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt, and black pepper. Whisk in the beer to make a thin batter.
• Drain the chicken and pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
• In a large, deep skillet, heat 1 inch of oil to 350 degrees F. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees F, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees F; about 18 minutes for wings and 20 minutes for thighs, breasts, and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.

Enjoy!

Guinness Beef Stew

Ingredients:
• 2 tablespoon(s) olive oil
• 2 1/2 pound(s) lean beef stew meat, cut into 2-inch pieces
• Kosher salt
• Pepper
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) stout beer, such as Guinness Extra Stout
• 1 can(s) (6-ounce) tomato paste
• 3 medium onions, cut into 1-inch wedges
• 4 clove(s) garlic, smashed
• 8 sprig(s) fresh thyme, tied together
• 1 small (about 1 pound) rutabaga, cut into 1-inch pieces
• 4 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 1-inch pieces
• 1/2 cup(s) chopped fresh flat-leaf parsley
• Mashed potatoes, for serving

Directions:
• Heat oil in a large skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in batches, cook beef, turning occasionally, until browned, 4 to 5 minutes; transfer to a plate and sprinkle with flour.
• In a 5- to 6-quart slow cooker, whisk together beer, tomato paste, and 1/4 teaspoon each salt and pepper. Add onions, garlic, thyme, and beef and any juices, and toss to combine. Scatter rutabaga, carrots and parsnips on top. Cook, covered, until beef and vegetables are tender and sauce has slightly thickened, 7 to 8 hours on low or 5 to 6 hours on high. Gently fold in parsley and serve with mashed potatoes, if desired.

Enjoy!

Beer-Braised Beef Stew

Ingredients:
• 1 (4-pound) boneless beef chuck roast, tied 
• Salt
• Pepper
• 2 medium onions, sliced
• 2 pound(s) carrots, sliced
• 2 tablespoon(s) water
• 1 bottle(s) (12-ounce) dark beer (such as a brown ale)
• 1/3 cup(s) white (distilled) vinegar
• 1/2 cup(s) ketchup
• 1/3 cup(s) golden raisins
• 3 tablespoon(s) brown sugar
• Green beans, for serving (if desired)

Directions:
• Rub one beef chuck roast with 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.
• To skillet, add onions, carrots, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add beer and vinegar. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl along with ketchup, raisins, and brown sugar.
• Cover; cook 10 hours on Low or until tender.
• Skim and discard fat from cooking liquid. Slice meat; serve with vegetables and green beans, if desired. Drizzle with cooking liquid.

Enjoy!

Beer Brat Skewers with Spicy Slaw

Ingredients:
• 4 tablespoon(s) cider vinegar
• 3 tablespoon(s) packed brown sugar
• 1 teaspoon(s) packed brown sugar
• Salt
• Pepper
• 1/4 teaspoon(s) crushed red pepper
• 1/2 head(s) (medium) cabbage, very thinly sliced, (6 cups)
• 1/2 cup(s) beer
• 2 teaspoon(s) lower-sodium soy sauce
• 2 medium onions
• 2 large red peppers
• 6 (1 pound) fully cooked bratwurst sausages

Directions:
• In large bowl, stir 3 tablespoons vinegar, 1 teaspoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly ground black pepper until sugar dissolves. Add cabbage; toss to coat. Let stand.
• Prepare grill for direct grilling on medium-low.
• In 3-quart saucepan, combine beer, soy sauce, and remaining 3 tablespoons brown sugar, 1 tablespoon vinegar, and 1/8 teaspoon crushed red pepper. Heat to boiling on medium-high, stirring. Reduce heat to maintain simmer and cook 15 minutes or until reduced to 1/3 cup, stirring often.
• While sauce simmers, cut onions, peppers, and sausages into 1-inch chunks; thread onto skewers. Grill 10 to 12 minutes or until onions are tender and grill marks appear on sausages, turning occasionally. Brush two-thirds of sauce all over skewers and grill 5 minutes or until sauce caramelizes, turning. Transfer to serving plates; brush with remaining sauce. Serve with slaw.

Enjoy!

Beer and Cheddar Soup

Ingredients:
• 1 piece(s) (1/2-pound) slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 clove(s) (large) garlic, minced
• 1 tablespoon(s) chopped thyme
• 1 bottle(s) (12-ounce) lager or pilsner
• 2 1/4 cup(s) low-sodium chicken broth
• 4 tablespoon(s) unsalted butter
• 1/4 cup(s) all-purpose flour
• 1 cup(s) heavy cream
• 1/2 pound(s) sharp yellow cheddar cheese, coarsely shredded
• 4 ounce(s) smoked cheddar cheese, coarsely shredded
• Salt
• Freshly ground pepper
• Garlic-rubbed toasts, for serving

Directions:
• In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
• In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Enjoy!

Spicy Beer Mustard

Ingredients:
• 1/2 cup(s) black mustard seeds
• 1/2 cup(s) yellow mustard seeds
• 1 1/2 cup(s) malt vinegar
• 2 cup(s) dark beer, such as doppelbock
• 5 tablespoon(s) honey
• 1/2 cup(s) dark brown sugar
• 2 teaspoon(s) salt
• 2 teaspoon(s) ground allspice
• 3/4 teaspoon(s) turmeric
• 1 cup(s) dry ground mustard

Directions:
• In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
• In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice, and turmeric, and bring to a boil. Remove from the heat, transfer to a blender, and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.

Enjoy!

Beer-Steamed Clams

Ingredients:
• 1 1/2 pound(s) clams1 (16-ounce) beer
• 2 clove(s) garlic, sliced
• 1 shallot, sliced
• 1 teaspoon(s) seedless chili flakes
• 2 ounce(s) sliced salami
• Juice of 1 lemon
• 3 tablespoon(s) butter
• 1 pinch(s) salt and pepper

Directions:
• Boil the beer with the garlic, shallot, chili flakes, salami, and lemon juice.
• When beer has reduced by about 70 percent, add clams and butter and cook with lid on just until the clams open.
• Serve over grilled or toasted bread or capellini pasta.

Enjoy!

Beer-Battered Onion Rings

Ingredients:
• 1 cup(s) all-purpose flour
• 1 teaspoon(s) coarse salt
• Cayenne pepper
• 3/4 cup(s) buttermilk
• 3/4 cup(s) beer, preferably lager or pilsner
• 1 large egg
• 1 teaspoon(s) finely grated lemon zest
• 4 cup(s) vegetable oil, or more as needed, for frying
• 2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
• Sea salt, preferably Maldon
• 1 lemon, cut into wedges, for serving

Directions:
• Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
• Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Enjoy!