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Sir Edmund Superior Beef Recipe

The Beer Fox says, “This superior blend of barleywine and aromatic herbs combine with tender beef for a robust delight!”

Recommended Brew: Bigfoot Barleywine Style Ale, Sierra Nevada Brewing Co., Chico, California USA

Style: American Barleywine – Luminous copper color – Crisp citrus fruit hops and piney/resiny bite are sweetened by the malts; smoothness with a little bite.

2 lbs. lean beef, cut into 1-2 inch cubes
2 tablespoons flour
3-4 strips bacon
¼ cup pearl onions
1 teaspoon salt
3 peppercorns
1 small bay leaf
1 teaspoon Montreal Steak Seasoning
6 oz. Bigfoot Barleywine Style Ale
6 oz. water
1 envelope au jus mix
1 cup fresh mushrooms, sliced, sauté in butter
6-8 new potatoes, skinned

In large frying pan, fry bacon until crisp. Add pearl onions. Lightly sauté. Remove bacon and onions from pan and set aside. Break bacon into smaller pieces.

Dust beef chunks with flour. Sautè beef in bacon fat until evenly browned.

Place beef in oven proof dish. Mix salt, peppercorns, bay leaf, Montreal Steak seasoning and au jus mix with Bigfoot Barleywine Style Ale and water. Pour over meat. Cook in 325 degree oven for 1 hour.

Top beef with bacon and pearl onions. Place potatoes in liquid and continue to cook in oven for another hour. Add mushrooms last 15 minutes of cooking. Garnish with grape tomatoes.

Serving suggestion: Whet your appetite through the harmony of Girardin Gueuze, served with a crunchy crudite appetizer. Pair a rich Grottenbier or IPA with your main meal, and echo your meal with a nightcap of Barleywine, highlighted with mocha latte truffles.

* Health Benefit: Rich in zinc, high quality protein, iron, complex carbohydrates, potassium, vitamin C, copper

Cheers!

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Content copyright © 2013 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.



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