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Old 11-17-2012, 01:50 PM   #71
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I make my own corned beef. I put a full brisket ( ~ 10#) into a bag with tons of spices, salt, curing salt, etc, and 4 liters of stout. It rests for 5 days, then overnight in crock pot. It's excellent. The last time I made this I used a brown ale I made and bottled about a year ago.

Horrible picture, but here it is:

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Old 11-17-2012, 01:58 PM   #72
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Absolutely, My first rule is never cook with anything that I wouldn't drink

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Old 11-17-2012, 02:08 PM   #73
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Originally Posted by passedpawn View Post
I make my own corned beef. I put a full brisket ( ~ 10#) into a bag with tons of spices, salt, curing salt, etc, and 4 liters of stout. It rests for 5 days, then overnight in crock pot. It's excellent. The last time I made this I used a brown ale I made and bottled about a year ago.

Horrible picture, but here it is:


Wow. Just wow. That's awesome.
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Old 11-17-2012, 03:44 PM   #74
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It's been a lot of years since we could use center fire rifles for deer here in Ohio. One of those lever action bark busters would be great in the kind of woodlands we have. I also have a 3-9x weaver dual reticle scope that'd be pretty good for the job. Especially at my age with trifocals.
I keep hering about farmed venison around here,but never saw any. I'd rather shoot it if my joints ever get better.
I keep thinkin of de-boning a whole leg & tie it up to smoke in there all day with some ash.
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Old 11-17-2012, 04:34 PM   #75
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How awesome that this thread got necro'd. I just had an amazing bratwurst with sauerkraut that was cooked with a bottle of hefe I made in June. It tasted amazing and we paired it with some sleigh'r by ninkasi.
Sorry to necro-post but it's the perfect time of year for roasts, chili's etc that are badass for homebrew pairing! (plus I like to give credit where credit is due, and Revvys Chili is the sh*t.)
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Old 11-17-2012, 06:42 PM   #76
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Sorry to necro-post but it's the perfect time of year for roasts, chili's etc that are badass for homebrew pairing! (plus I like to give credit where credit is due, and Revvys Chili is the sh*t.)
Don't be sorry. This thread is great and deserves the new attention.
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Old 11-17-2012, 07:06 PM   #77
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I make my own corned beef. ...
Here's the recipe. Good luck.

http://www.homebrewchef.com/StoutCur...ndCabbage.html
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Old 11-17-2012, 07:17 PM   #78
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I use my oatmeal stout for braised short ribs... They're pretty amazing. Here's the recipe...


1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 Turkish bay leaves or 1 California
1/4 cup chopped garlic (5 to 6 large cloves)
1 3/4 cups beef broth (14 oz)
2 (12-oz) bottles stout
2 (14- to 15-oz) cans diced tomatoes
Special equipment: a wide 6-qt heavy nonreactive pot with a lid
Accompaniment: buttered egg noodles tossed with chopped fresh parsley

Directions
Put oven rack in lower third of oven and preheat oven to 375°F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
Skim off excess fat from surface of sauce. Discard bay leaves.

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Old 11-18-2012, 07:12 AM   #79
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Yep, I have used homebrew in lots of recipes. Favorites are either a stout or doppelbock in chili, as well as a coffee stout I used in a gingerbread cake. Can't go wrong with those.

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