Short Ribs Braised in Porter with Maple-Raspberry Glaze

Servings: 6

4 lb bone in short ribs
coarse salt
freshly ground blank pepper
2 tbs extra virgin live oil
2 large yellow onions, sliced, about 1/2 inch thick
1 carrot, chopped into 1/2 inch pieces
1.5 cup porter, more if needed
3/4 cup stock
1 3-4 inch fresh rosemary sprig
bay leaf

3 TBS pure maple syrup
2 rosemary sprigs
1 tbs prepared horseradish

Trim excess fate from the short ribs. Arrange the ribs in a loose layer on a tray or nonreactive dish.. Sprinkle with 2 tbs salt and cover loosely. Refrigerate 1-2 days.

Heat oven to 300°. Pat ribs dry with a paper towel. Season with pepper.

Pour oil into  a Dutch oven (4-6 quart) over medium heat. Add ribs and cook until chestnut brown , about 4 minutes per side. Transfer the seared ribs to a separate platter. (You could also brown the ribs under the broiler.)

Pour off and discard all but about a tablespoon of fat. If there are any charred bits in the pot, wipe them out with a damp paper towel, but leaving the fat. Return the pot to medium high heat and add the onions and carrot. Season with salt and pepper and saute, stirring a few times, until the vegetables start to brown and soften, about 5 minutes.

Add the ale and bring to a full boil. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon.  Pour in the the stock, bring back to a boil, and reduce the heat to a simmer. Return the ribs to the pot, along with any juices. Tuck the rosemary sprig and bay leaves in between the ribs. The ribs should be partially submerged in the liquid. If necessary add a bit more ale or water.

Cover with a sheet of parchment paper, pressing down so that it nearly touches the ribs and hangs over the edges of the pot by about an inch. Set the lid securely in place. Put the pot in the ovenand braise at a gentle simmer, turning the ribs every 40 to 45 minutes, until fork tender, about 2 1/2 hours.

While the ribs are braising, combine the maple syrup with the rosemary sprigs in a small saucepan. Heat to a gentle boil over medium heat. Turn over the heat, cover and set aside to infuse of 1 hour.

Transfer the cooked ribs to shallow baking dish. Scoop out the vegetables and arrange them around the ribs. Cover loosely with foil.

Skim as much fat off the liquid in the braising pot as you can. Pour the liquid into a medium sauce pan, bring to a boil a reduce the liquid to about a half cup. Season to taste. Keep warm.

Turn the broiler to high. Remove the rosemary sprigs from the glaze. Squeeze the horseradish to get out as much water as possible, then add to the glaze. Brush the glaze on the short ribs. Pour the reduced braising liquid around the ribs, not on them. Put the ribs under the broiler until there is a shiny glaze, about four minutes.

Serve with a Porter or Stout.

 

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Video – Jalapeno Beer Bread

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More Spent Grain Goodness – Spent Grain Pie Crust

The ladies at Bitch Beer just posted a recipe for a spent grain pie crust and a Cherry Farmhouse Ale Galette filling.

Basically, they replaced one cup of flour with a cup of spent grain flour. They dried some spent grain in an 350°F oven for 3-4 hours, then grinding it to flour in a food processor.

Head on over to check out the recipe.

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Video – Beer Braised Brisket

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Peach Pale Ale Barbeque Sauce

There is a new beer magazine, called Craft Beer & Brewing. It’s kind of a cross between All About Beer Magazine and Brew Your Own magazines. There are always homebrew recipes, and there is a cooking column.

The latest issue had several interesting recipes for summer cooking. I will share the one that got my attention. But you should go out and get your own copy.

1 tbs vegetable oil
1/2 medium sweet onion, finely chopped
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 pound peaches, peeled, pitted and cut into 1 inch pieces
2 tbs peach preserves
1/2 tsp ground ginger
12 oz pale ale
2 tbs Dijon mustard
2 tbs apple cider vineger
1/8 tsp cayenne pepper
1 tsp paprika

Heat the oil in a medium saucepan over medium heat. Add the onion, salt, and pepper and stir, cooking for 5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the peaches, peach preserves, ginger and stir to combine. Pour the pale ale over the peaches and stir vigorously to mix together. Simmer, uncovered, over medium heat for 45 minutes until peaches are tender and flavors are well combined.

Remove from the heat and let cool. Puree the sauce in a blender. Strain through a sieve, pressing on the solids to release as much liquid as possible. Store in a tightly covered container for up to seven days.

Use sauce on grilled shrimp, salmon, or chicken.

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Marinating with Dark Beer

You probably saw the news about how marinating meat in dark beer before grilling helps reduce the carcinogens in the resulting product. Unfortunately, no one has mentioned that marinating in the beer alone is not going to add much flavor. Until Jordan St. John, that is. He published an article describing what to add to a brown ale and to a schwarzbier. Unfortunately, I can’t get Spearhead’s Morroccan Brown Ale, with notes of cinnamon, figs and raisins. But I can get schwarzbier.

He suggests adding  the juice of a lemon, three or four tablespoons of grainy mustard, a tablespoon of brown sugar, and a teaspoon each of thyme, marjoram, salt, and pepper to a bottle of schwarzbier to make your marinade.

Here’s my favorite quote of the article:

If you’re really worried about carcinogens you should be microwaving or poaching or boiling your meat. Even if you do that for the rest of your life, your life is going to end eventually and you will have spent that time eating microwaved meat. I don’t know the meaning of life, but I can pretty much guarantee that’s not what it’s about.

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Video – Slow Cooked BBQ Beer Ribs

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Cherry-Bourbon Pie

Again, not really a beer recipe. But what the heck?

Source: Epicurious.com

Crumble:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2″ pieces
Pie:
Nonstick vegetable oil spray
1 pie crust, homemade or store-bought
3 24.7-ounce jars pitted sour cherries in syrup, drained well (about 6 cups)
3/4 cup sugar
1/4 cup bourbon
3 tablespoons cornstarch
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
Special equipment:
A 9″ pie dish

For crumble:

Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it’s completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.

For pie:
Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.

Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.

Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4–1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it’s set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

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Bacon Jam

1 pounds sliced bacon, chopped
1 tbs olive oil
2 medium onions, diced
6 garlic cloves, minced
1 jalapeno, seeded and diced*
1/2 cup apple cider vinegar
1/2 cup dark-brown sugar
1/4 cup apple jelly
3/4 cup Fredericksburg Brewing Company Pioneer Porter
2 tablespoons Ranger Creek Rimfire Mesquite Smoked Texas Single Malt Whiskey

In a large cast iron skillet, cook bacon over medium-high heat, stirring occasionally, until the bacon is lightly browned. Transfer bacon to a paper towel-lined plate to drain.

Heat a non-stick skillet medium-high heat, add the olive oil, onions and garlic, and cook until onions are translucent, about 5 minutes. Add the cider vinegar, brown sugar, jelly, jalapeno, beer, and bourbon. Bring to a boil, scraping the bottom of the pan, about 2 to 3 minutes. Add the bacon, and stir.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is thickened and syrupy, about 4 to 4 1/2 hours.

Remove mixture from slow cooker to a large bowl. Cool.

Transfer mixture from the bowl to a food processor; pulse lightly until coarsely chopped. Serve, or refrigerate in airtight containers, up to 4 weeks. Makes 2 cups.

*or a jalapeno jelly

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Video – Beer Cheese

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