Beer: Not Just For Drinking

Beer: Not JustFor Drinking

Beer is not only a beverage. It is used as a base for soups & stews, in baked goods, etc. Here are some of my all-time favorite beer-based recipes. Enjoy!

Beer-Based Recipes

Borshch Ukrainskiy - Ukrainian Borscht
Categories: Ethnic, Soup, Ukrainian, Side dish, Slavic
Yield: 10 Servings

1 qt Water
2 qt Beef stock
3 tb Sunflower oil
2 c  Beer (not Lite)
2 ea Beets lg. peeled & juliened
4 lb Beef chuck w/ bone
3 tb Red wine vinegar
1/2 lb Smoked pork butt
2 tb Butter
1 ea Carrot scraped & diced 1/4"
1 ea Onion coarse chopped
1 ea Cabbagehead small shredded
3 tb Tomato paste
1 1/2 tb Salt
Black pepper to taste
4 tb Parsley fresh minced
2 ea  Potatoes peeled & diced 1/2"
1/2 c  Sour cream

Bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt.
After 10 min.s reduce heat & simmer for 30 mins.
Remove meat, cool then remove meat from bone & cube 1/2".
Heat the oil over med-heat in a large cast iron skillet.
Saute onion, beets, & carrot until they are soft.
Add potato & butter then cook for 2 mins. more.
Bring beef stock, water & beer to a boil in your stockpot.
Add salt & pepper, vinegar, & meat.
Drain beet-carrot-onion & potato mixture.
Add to stockpot.
Reduce heat then cook for 20 mins.
Add cabbage, tomato paste & pork butt.
Cook another 30-45 mins.
Remove from heat & allow to cool to room temp.
Refrigerate overnight, re-heat then serve with a large dollop or 2 of sour cream
Allow each person to stir it in themselves.

*NOTE:
You may add 1 1/2 cups of cooked white beans to this soup if you wish. You must soak them in vinegar for 8-12 hrs. then add them to soup.

ORIGIN:
Taisa Kamnotskaya, Kyiv-Ukraine, circa 1997


Karotten in Bier Gedunstet - Carrots In Beer
Categories: German, Vegetable, Ethnic
Yield: 4 Servings

6 ea Carrots scraped & sliced
1 tb Butter
12 oz  Dark Beer
1/4 ts Salt
1/4 ts Nutmeg grated
1 ts Sugar

Melt butter in a large skille.
Add beer & carrots.
Cook slowly until tender while stirring frequently.
Stir in salt, nutmeg  & sugar.
Cover then cook for another 2-3 mins.
Serve hot as a side dish with pork or beef or poultry.

ORIGIN:
Lisl Mannhuer, Essen-Germany, circa 1999

Liam's Porter Cake
Categories: Irish, Cake, Ethnic, Dessert
Yield: 6 Servings

1 lb Flour
1/2 lb Shortening
1/2 lb Sugar
1 lb Sultanas
2 ea Eggs
1 c  Porter or stout
1 ts Baking powder
2 oz Chopped peel
1/2 ts Nutmeg
1/2 ts Mixed spice

Sieve flour salt & baking powder together.
Add sugar, nutmeg & spice.
Rub in butter finely.
Add fruit.
Add porter mixed with beaten eggs.
Bake in a well-greased pan 2 1/2 hrs. in a 350 deg-F.

ORIGIN:
Liam Mallory, Shannon-Ireland, circa 1993

Cauliflower & Beer Casserole
Categories: Egg, Ethnic, Czech, Vegetable
Yield: 4 Servings

1 c  Beer
3 c  Rye bread cubed
1 ea Cauliflower cut in florets
2 tb Butter
1 ts Caraway seeds
3 c  Cheddar cheese grated extra sharp
4 ea Eggs
1 ts Dry mustard
1/2 ts Coriander seed
Black pepper to taste

Dry bread cubes on a baking sheet in a 300 deg-F oven until crisp but not browned.
Pour beer into a shallow bowl then allow to sit for 4-6 hrsuntil it becomes flat.
Pre-heat oven to 350 deg-F.
Saute cauliflower in butter with caraway seeds until barely tender.
Combine bread cubes with cauliflower.
Add cheese then mix again.
Spread mixture into a buttered 2 qt casserole dish.
Mix eggs, mustard, coriander & black pepper with beer.
Pour this mixture over casserole contents.
Bake at 350 deg-F for 30-45 mins. until puffed & golden.

ORIGIN:
Renate Porczowzk, Prague-Czech Republic, circa 1998


Potato Salad w/ Beer Dressing
Categories: Ethnic, Salad, Vegetable
Yield: 4 Servings

6 ea Potatoes
1 tb Onion chopped
1 ts Salt
2 tb Unbleached flour
1 tb Sugar
1/2 ts Tobasco sauce
4 ea Bacon slices
1 ea Celery rib chopped
2 tb Butter
1/2 ts Mustar dry
12 oz  Beer
2 ea Eggs hard boiled peeled & chopped
2 tb Parsley chopped fresh

Boil potatoes whole in skin until just tender.
Peel then slice.
Fry bacon until crisp.
Crumble bacon into small pieces then mix with onion, celery & salt.
Set this mixture aside.
Stir melted butter & flour over med-heat until blended & slightly tan in color.
Add mustard & sugar.
Stir slowly as you add your beer.
Add Tabasco sauce & stir again.
Bring to boil while stirring constantly.
Add bacon mixture then add chopped eggs.
Pour beer mixture over your potato mixture.
Sprinkle with parsley.
Toss lightly then allow to stand for 30-45 mins.
Toss gently then serve.

ORIGIN:
Jena Muehller, Augsburg-Germany, circa 1997


Maverick Chili
Categories: Chili, Tx, Beef, Pork
Yield: 15 Servings

2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 tb Peanut oil.
4 c  Tomato sauce
1 c  Green Bell pepper chopped
3 ea Onions lg. chopped coarsely
6 ea Jalapeno peppers cored seeded & minced
2 tb Tabasco sauce
1 tb Salt
3 1/2 tb Chili powder
4 ea Garlic cloves minced
1 1/2 c  Tomato paste
4 tb Cumin freshly ground
1 tb Mexican oregano
1/2 c  Pimientos chopped
1 tb Maggi sauce
1 tb Chocolate syrup
3 c  Beer
1 c  V-8 juice
1 c  Strong coffee

Pick meat off of neck bones then chop coarsely.
Heat oil in a large cast iron Dutch oven.
Add meats, onions, Bell peppers & garlic then saute until meat is browned.
Add all liquid ingredients then 3 tb of cumin alomg with all other spices.
Bring to a slow, rolling boil.
Cook at this point for 10 mins. then reduce heat to Simmer.
Add all remaining ingrediants except 1 tb od cumin.
Cover then cook for 1 hr.
You must stir fairly often.
Add remaining cumin then cook for 5 mins.
Serve or refrigerate & re-heat for a beter pot of chili.

ORIGIN:
Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991


Brussels Sprouts in Beer
Categories: Ethnic, Vegetable
Yield: 4 Servings

1 lb Brussels sprouts fresh
1/2 ts Salt
Beer to cover
2 tb Butter
1 c  Swiss cheese grated

Trim then wash sprouts.
Place in a med-size saucepan then cover with beer.
Bring to a boil.
Reduce heat then simmer for 20 mins. until tender.
Add more beer as liquid evaporates.
Drainthen mix in cheese.
Add salt & butter.
Mix well then serve hot.

ORIGIN:
Jena Muehller, Augsburg-Germany, circa 1997


Bubba's Frighteningly Delicious Bar-B-Que Sauce
Categories: Bbq, Sauce, Meat
Yield: 1 Gallon

1 c  Tomato paste
12 oz  Beer
1 c  Honey
1 c  Worcestershire sauce
4 tb Black pepper ground
1 c  Olive oil
1/2 c  French's yellow mustard
1/2 c  Bacon grease
1 c  Cider vinegar
8 oz Bourbon
1 c  Blackstrap molasses
3 ea Garlic cloves minced
1 ea Onion minced
1 tb Cinnanmon ground
1 tb Ginger ground
4 tb Salt

Bring olive oil, beer, & bourbon to a slow boil in a large pan.
Reduce heat to simmer.
Add all other ingredients.
Stir & cook for 6-8 mins.
Remove from heat then allow to cool to room temp.
Use as a basting sauce or a dip for BBQ'd ribs, steaks, burgers, chicken, etc.

*NOTE:
You may substitute white wine for the vinegar if you wish but it will not be nearly as piquant if you do it this way.

ORIGIN:
Gary (Bubba) MacDonald, 8-Mile-Alabama, circa 1986