Brewess

The Blog for Women Who Brew Beer

What To Do With Beer I don’t Like?

Posted by Maggie on February 19, 2011

So I have a case of beer I don’t like!  I could give it to friends but I don’t think that they will like it much either.  Also, I rather give them good beer, which I also have.  So what should I do with all this beer?  I don’t want to waste it.  I don’t have pigs.  The chickens won’t drink it.  I could cook with it.  There are a few recipes that call for beer that seem appealing.  I might try the following:

  • Beef cooked in beer and onions
  • Beer bread
  • Irish lamb stew with beer
  • Irish brisket

Beef and Onions in Beer

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

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Beer Bread

yields | 1 loaf

Ingredients
3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer {I used Bud Light}
2 tablespoons melted butter

Directions
1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.

http://www.mybakingaddiction.com/beer-bread

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Lamb Stew

1 tablespoon olive oil (more if needed)
2 pounds lamb shoulder or leg meat, trimmed of fat and cut into 1-1/2 inch cubes
2 teaspoons all purpose flour
Salt and pepper to taste
1 bottle (12-ounces) dark beer
2 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
2 large onions, sliced into rings
4 large garlic cloves, chopped
4 medium carrots, cut into 1/2-inch pieces

Heat oil in large skillet over medium heat. Add lamb to skillet in batches, being careful not to crowd the pan, and brown well on all sides. Remove from skillet using slotted spoon. When all the lamb is browned, return to the skillet. Sprinkle with flour and stir to blend. Season with salt and pepper. Cook 3 minutes. Remove to a Dutch oven, using a slotted spoon.

Degrease skillet. Place over medium-high heat; add beer and stir, scraping up any browned bits. Blend in vinegar, mustard, bay leaf and thyme. Pour over meat mixture. Melt butter in same skillet over medium-high heat. Add onions and sauté until golden brown, about 7 minutes. Add garlic and sauté an additional 2 minutes. Mix onions and garlic into meat. Bring stew to a simmer. Reduce heat to low, cover and cook until meat is tender, about 1-1/2 hours. Skim off extra fat, if necessary. Add carrots and cook until tender, 30 to 40 minutes. (At this point, if stew is too thick or dry, add a little water or broth as needed. If too liquid, cook uncovered until desired consistency.) Serve with rice, noodles or boiled potatoes.

http://teriskitchen.com/meats/stewirish.html

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Beef Brisket in Beer

For a soft and flavorful brisket, try cooking it with beer.

Ingredients You Will Need:
4 pounds beef brisket
1/2 teaspoon pepper
1 cup sliced onion, rings separated
1/2 cup chili sauce
3 tablespoons brown sugar
2 cloves garlic, crushed
12 ounces beer
2 1/2 tablespoons flour
1/2 cup water, plus 2 tablespoons

Trim fat from brisket; place in a 13- x 9- x 2-inch baking dish. Sprinkle top of brisket with pepper; arrange onion rings over brisket. Combine chili sauce, brown sugar, garlic and beer; stir well, and pour over brisket. Cover and bake at 350 degrees Fahrenheit for 3 hours. Uncover, and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.

Pour 1 1/2 cups cooking liquid into a small saucepan. Gradually add water and flour, blending with a wire whisk, to the cooking liquid. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly. Serve gravy with brisket.

http://www.life123.com/food/daily-dinner/beef-and-lamb/beef-brisket-in-beer.shtml

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2 Responses to “What To Do With Beer I don’t Like?”

  1. […] Brewess: What To Do With Beer I don’t Like? […]

  2. Inna said

    How about distilling it?

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