Food And Beer

Source: All About Beer Magazine Presents Holiday Fare

Yield: 4 to 6 main courses

4 tablespoon oil
1 1/2 pound beef rump or similar roast, trimmed and sliced 1/4 inch thick
2 pounds onions, thinly sliced
2 tablespoons all-purpose flour
2 cups beef stock
12 ounce Redhook ESB
salt and pepper
1 teaspoon red wine vinegar
3 springs parsley
1 bay leaf
1 sprig fresh thyme or 1/4 teasppoon dried thyme

Preheat oven to 325° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the beef lightly with salt an pepper; cook as many slices at a time as will fit in a single layer until all are browned, about 1 minute per side. Transfer all the slices to a plate and set aside.

Reduce heat to medium-low and add the remaining oil to skillet.  Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes.  Lift the onions out of the skillet with a slotted spoon, leaving as much oil behind as possible.

Return the skillet to medium-low and add the flour, stirring until the resulting roux is a medium brown. Add stock, beer and any accumulated juices from the meat. Cook, stirring to break up the lumps, ntil the sauce is slightly thickened. Salt to taste and add vinegar.

Spread half the onions in the bottom of a shallow covered baking dish. Arrange the beef slices in a layer on top.  Tie the herbs in a bundle (bouquet garni) and place it on top of the meat. Spread the rest of the onions, add the sauce, cover the baking dish and bake until the meat is quite tender, 2 to 2 1/2 hours. Let stand  until the fat rises to the surface, discard the herb bundle and skim off the fat.

Serve with steamed new potatoes or wide noodles.

Suggested Beer Pairing: Redhook ESB or Blackhook Porter

Source: All About Beer Magazine Presents Holiday Fare

Yield: 8 main courses

1 1/2 cup pecans, finely ground
1/4 cup flour
1 egg, beaten with 2 tablespoons of milk
2 12-ounce pork tenderloins
2 tbs olive oil
2 cup mango pulp (fresh or canned)
1 cup chicken stock
1 cup altbier or Alaskan Amber beer
1/2 cup light cream
2 tbs butter
2 red peppers, diced
1/2 pounds snow peas, fresh or frozen

Preheat oven to 450° F.

Mix nuts, flour and egg in large bowl.  Rinse tenderloins and pat dry. Dip tenderloins in egg-nut mixture.

Heat oil in a heavy saucepan over medium heat. Add pork and cook on all sides until golden. Transfer to baking pan and bake 20-25 minutes.

For the sauce, combine mango, chicken stock, beer, cream, salt and pepper in a medium saucepan. Simmer over low heat until hot.

For the garnish, melt butter and saute peppers for 1 minute over medium heat in a small skillet. Add snow peas and cover 1-2 minutes until cooked but crisp.

To assemble, arrange sliced tenderloins on platter and generously spoon sauce over the top, garnishing with vegetables. Serve with rice and salad.

Suggested Beer Pairing: Alaskan Amber beer