Do you use your Homebrew in cooking?

Just what the title says.

Today i'm doing a french style onion and sausage soup and the base of browned onions and sausage will be simmered in a couple cups of my dark brown ale.

Anybody else cook with homebrew wine, beer or mead?

 

My lady threw some of my pale ale in her crock pot when she made a roast. It came out great, both in and out.

Wicked gas. Not sure if it was the homebrew, but since it usually is I'm blaming it.

 

I do! I put whatever easy drinker I have on tap into my pineapple chili and my wife likes to use it in her black beans.

 

I used my Scottish Export 80/- when I made beer can chicken a month or so ago. It was phenomenal.

 

I had a batch of Dunkelweizen that was pure crap to drink.....but I filled growlers up and gave it to friends for cooking. We all had some killer beef and pork roasts the next few weeks with it.

 

OK, how about some recipes... I'll start

Here's an easy one that makes killer braised roast, I use ipa or stout usually but any brew works good in it...

3-4 large onions
3-4 cups home brew
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
1 beef bullion cube (since we're subbin' beer for broth)
1 large shoulder or chuck roast (any beef roast will work)

Pat roast dry with paper towels and salt/pepper liberally
In a hot pan sear the roast on all sides and set it aside when done
In a large dutch oven or cast iron skillet cook onions until softened
Add rosemary, bullion cube and thyme and stir to combine
Add roast back to pan with drippings, add brew and bring to a boil
Cover and cook at 350 in oven for 3-4 hours until beef is fork tender

I usually strain the sauce thats left in the pan and make a thin gravy, then serve the beef over egg noodles with the gravy like goulash, superb!

Now if we can just get Yooper to come off of that chili recipe we'll have it made!

 

I found that I like using my English Bitter as a base for a mop sauce/marinade for my pit bbq. It's also good in stews or as a base for roasts with veggies. German style FTW!

 

My chocolate mole porter is an integral ingredient (amongst 30 other ingredients) in my firebrick chilli.

 

Simmered our brats in Scottish ale. After browning, very good. Tailgating favorite

 

That recipe sounds AMAZING!

Brent

 

It's really intensely flavorful. A couple folks have made it on here and had positive comments as well.

 

Thanks for sharing Revvy, that looks very tasty indeed!

 

I use my smoked porter to make a BBQ sauce as well as braising short ribs. Very tasty stuff. I've also used my BGSA in Belgian waffle batter.

 

What I did for pork & beef was 1 bottle of English Bitter,about 1TBSP of Worcestershire sauce,2tsp each onion & garlic powder,.5tsp cayenne pepper,with salt & fresh cracked black pepper to taste.
Maybe some oregano & sage for pork,basil for beef.
Put it in an airtight container in the fridge for a few hours,or better yet overnight. Then just mop the meat with it in the pit with charcoal & your favorite wood on that.

 

I made a gravy for a BBQ beef brisket out of an oatmeal stout. It was very good. I think I found the gravy recipe online somewhere, didn't save.

I cook my brats on my grill in a tin pan of beer (& onions, peppers, and apple slices).

 

Dang it that looks good!

 

I just put some of my mandarin hefe into a beer bread this morning! Yum!

 

Oh, too bad you don't have the recipe, Oatmeal Stout Gravy sounds interesting.

 

That reminds me. I also used one of my pale ales in corn bread & hush puppies. Maybe try an IPA next time. Pretty good stuff!

 

I'll see if I can track it down. I had my grill going all day and the associated drinking. I can't be counted on to do anything useful (like save a recipe) in that condition

 

The problem with IPAs in cooking is that the bitterness will really concentrate. That can be tricky.

 

Used some of my first ever brew (grand cru) to provide moisture in my bullet smoker. Stuff was barely drinkable because i almost boiled the grains for about 30 mins. Super hot taste! Anyways my pork ribs were more forgiving of the taste than i was!

 

What, no other vegans here?!

My pineapple chili, cruelty free:

2 cans black beans
2 cans kindey beans
1 can corn
1 can pineapple with juice
4 cloves garlic, minced
half an onion, chopped
1 cup beer
1/2 tsp cayenne
1 tsp oregano, basil, chili powder, paprika

The slower you cook it, the better. Also, if I remember my non-vegan days correctly, I bet this would be amazing covered in cheese and sour cream, hehe

 

Ruh roh...

 

hahaha

 

And there's no beer (isn't that the point of this thread?).....


(The fact that there's no meat is pretty cruel as well.)

 

There is 1 cup of beer there... oh, maybe he meant bear

... and I see what you did there, yes cruel indeed! Con carne!

 

I actually missed the beer, I was in such shock about the pineapple.

 

I knew you would figure it out!

You think you're in shock now, you should taste it and be shocked by the awesomeness that is pineapple chili! :rockin:

 

i found this out the hard way....

 

Not trying to knock the whole vegan thing and the recipe looks promising but...

Isn't that salsa?

 

OK, it wasn't my beer, but as part of my quest to empty 50 beer bottles so that I could get my first brew bottled, I did a nice oxtail stew- carbonnade flamande hybrid this weekend.

Let 2.5# oxtail marinade in 40 oz. Belgian-style beer with onions, carrots, cloves, bay leaves, parsley, thyme, and pepper for up to five days. Brown some salt pork, then the oxtails, then add the marinade, some brown sugar, and some vinegar, and cook until the meat is falling off the bone. Refrigerate overnight. Remove the top layer of fat (sounds non-manly, but I ended up removing enough fat to fill a jam jar and the stew was still fantastic), re-heat with some fresh carrots, and serve over egg noodles or steamed potatoes.

 

Or both...sounds really good. I miss having my mil's ox tail soup.

 

I made salsa with hops as an added ingredient. Willamette. Don't do this. Fail.

 

Dang,makes me wish I had a good place closer than a few hours away to get a deer without being surrounded by half lit citybillies. I use a 50cal Hawken rifle with 200 grain saboted jacketed hollow points. At 90 to 100 grains of FFFG powder,it equals the muzzle velocity of a 30.06. I haven't been able to pit bbq venison in years. But now that I've gotten better at it,some of my ale would make a good mop for it.

 

No. Its chili. Unless meat is somehow a required ingredient for chili, that is!

 

Meat is a required ingredient for it to really be chili.

 

Ah, the one true chili debate. Up there with abortion, gay marriage, and "the one true barbecue" on the list of highly emotional debates that will never be resolved online.