If you love beer as much as we do, try taking your consumption beyond the pilsner glass and straight into the stockpot! Your favorite suds can complement your recipe and enhance the food!
Dark beers are great for richer dishes, while light beers work best in milder dishes. Just remember to stick with what you like… because if you don’t enjoy drinking it, you won’t enjoy eating it!
Stout Corned Beef
18 oz Irish stout beer4 lb corned beef brisket
1 cup brown sugar
Preheat oven to 300 degrees. Rinse the beef completely, and then dry. Place it on a rack in a roasting pan. Rub brown sugar over the beef and coat thoroughly, including the bottom. Gently pour the beer over and around it. Cover and place in preheated oven. Bake 2 ½ hours. Allow it to rest 5 minutes before slicing.
Beer Bratwurst
6 (12 oz) bottles of beer2 lb fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
1 ½ tsp ground black pepper
10 hoagie rolls
Place bratwurst in a large stockpot with onions, butter and beer. Cover and simmer over medium heat for 15-20 minutes. Preheat grill on medium-high and lightly oil grate. Cook bratwurst 10-14 minutes, turning occasionally. Serve with onions on hoagie rolls.
