Beef and beer is a merging of classic design. Add to your repertoire of beef cuisine with these two easy, yet delicious, gastronomic delights.
Carolina Comfort Bear River Beef
The Beer Fox says, “Savory beef, pan-seared in onions and oil, maximizes flavors by sealing in the natural juices. Continue developing flavors by oven roasting in a generous brew of beef broth and herbs for a simple and memorable dish.”
Recommended Brew: Highland Tasgall Ale, Highland Brewing, Asheville, North Carolina USA * Health Benefit: Rich in high quality protein, iron, zinc Crazy Rasputin’s Beef Flamanade * Health Benefit: Rich in high quality protein, iron, zinc, vitamin F Cheers!
Style: Scotch Style Ale - Deep mahogany brown – Roasted barley and chocolate malt imparts an up-front malt sweetness, with caramel, molasses, dried fruit and herbal notes in this “Cauldron of the Gods.”
Most suitable cuts are: Rump Roast, Sirloin Tip, or Eye Roast.
3-4 lb. pot roast
1-envelope dry onion soup mix
1 to 2 tablespoons olive oil
1 onion, sliced
1 C. water
˝ C. Highland Tasgall Ale
1 teaspoon Montreal Steak Seasoning
1 bay leaf
1/8 teaspoon pepper
In Dutch oven or large frying pan, pan sear roast in hot oil, turning until evenly browned on all sides. Add onions in last few minutes of browning time. Stir-fry onions until golden brown. Mix together water, envelope of dry onion soup mix, Highland Tasgall Ale, steak seasoning, bay leaf, and pepper. Pour over beef, and roast 2 to 3 hours or until meat is tender.
The Beer Fox says, “You can make major points as a gourmet wizard with succulent, savory beef in a rich, dark sauce.”
Recommended Brew: Old Rasputin Russian Imperial Stout, North Coast Brewing Co., Fort Bragg, California USA
Style: Russian Imperial Stout – Midnight black café au lait color – Hearty and intense, with roasted grains and espresso sustaining a malt sweetness and touch of smoke. This bold, rich brew boasts a hint of hops; warm to the finish, with a complex kick.
2 lbs. beef chuck or round, cut in chunks
2 tablespoons butter
1 medium onion, thinly sliced
4 tablespoons butter
8 oz. Old Rasputin Russian Imperial Stout
1 clove garlic, pressed
˝ teaspoon sugar
Saute onions in 2 tablespoons butter. Place aside. Lightly coat beef with flour. Brown in 4 tablespoons butter.
Combine Old Rasputin Russian Imperial Stout, garlic and sugar. Cook over medium heat. Bring to a boil. Pour over meat and onions. Simmer covered, for 2 – 2 ˝ hours.
Strain sauce. Pour over beef and serve.
