Cooking With Beer

Page 1

Beef Stewed In Beer
1.5kg Rump Steak
3-4 Rashers Fat Bacon
4 Onions, Skinned And Sliced
Brown Ale Beer And Water
1 tbsp Brown Syrup
Salt
Peppercorns
1 Bay Leaf
2-3 Cloves
 
Flatten beef, roll up and tie with string.
Place bacon in base of a saucepan, add onions and meat,
Cover with equal amounts of beer and water.
Add remaining ingredients, cover and simmer for 3 hours over low heat.

 

 

Corn Fritters In A Beer Batter
2 cups flour
Pinch Of Salt
¼ tsp Baking Powder
½ Cup Beer
¾ Cup Tepid Water
1 Generous tbsp Olive Oil
2 egg Whites
 375g Can of Whole Kernel Corn
 
Sift together flour, salt, sugar and baking powder.
Gradually add beer, water and olive oil. Stir only until mixture is smooth.
Then let batter rest for 1 hour. Fold in 2 stiffly beaten egg whites,
Add corn (12 oz/375g can, drained) and pepper.
Drop by spoonful into ½ inch hot fat in shallow frying pan.
Fry until golden brown on both sides, cooking only a few at a time.
Drain on absorbent paper before serving.
Makes approx: 12-15 fritters.  

 

 

Ollebrod-Beer And Bread Soup
6oz (185g) Wholemeal Bread
4-6oz (125g-185g) Pumpernickel Bread
1200 ml Beer (Ale or Lager)
1200 ml Water
Little Cream
4 tbsp Sugar
¼ tsp Salt
25mm Cinnamon Stick
¼ Lemon, peel only
 
Pour water over two breads and stand in covered basin overnight.
Simmer on low heat, stirring frequently until it forms a thick paste.
Stir in beer, sugar, salt and add cinnamon and grated lemon peel.
Bring to boil for a few minutes, Serve in hot soup or porridge bowls
with a spoonful of chilled cream or whipped cream on each serving.

 

 
 
Rabbit
1 Rabbit cut into pieces
600ml Mild Beer
2 Onions
1 tbsp Flour
250g Prunes
60g Dripping
Salt
Pepper
 
Dust rabbit pieces with seasoned flour.
Brown onions in dripping. Add sliced onions and prunes
(previously soaked if necessary) Cover with water.
Cook with lid on pan in slow oven for 1½ hours.  

 

 
 
Minced Beef Casserole
Serves 4
150g Chopped Onion
50g Oil
450g Lean Minced Beef
25g Tomato Paste
150ml Beer
300ml Water
1 Stock Cube
15g Sugar
Pinch of Mace
15g Cornflour
Salt
Pepper
675g Potatoes
1 Egg Yolk
40g Butter
6 Mushrooms
 
Gently fry chopped onions in oil until brown.
Add minced beef and cook, stirring until brown.
Add tomato paste, beer, water, stock cube, sugar and mace,
Simmer for 35 minutes. Peel potatoes and boil.
Mash and mix potatoes with egg yolk and 25g butter and season to taste.
Add cornflour mixed with water to meat to thicken.
Spread a thin layer of hot mashed potato over meat.
Brown under griller.
Place remainder of mashed potato in a piping bag with a 1cm star
Tube and pipe crisscross pattern. Decorate with halved mushrooms, lightly sautéed in 15g butter.  

 

 

 
Beer Basted Sirloin Steak
6 Sirloin Steaks
¼ Cup Brown Sugar
1½ tbsp Grainy Mustard
1 tbsp White Vinegar
1 Cup Beer
1 Onion, Finely Chopped
1 Bay Leaf
 
Place sugar, mustard, vinegar, beer, onion and bay leaf in a pan.
Bring to the boil then reduce heat, simmer gently uncovered for 10 mins.
Cool and pour mixture over steaks, let stand 1-2 hours, turning steaks occasionally.
Barbecue until golden brown on both sides. (Serves 6)

 

If you have a Cooking with Beer  recipe that you would like to share with us.
  EMAIL ME and I will add it to this page.
 Cheers......Les Smith

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