TRIPLE CHOCOLATE STOUT BEER BROWNIES

 

Directions:

1 Preheat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, letting foil extend 2 inches beyond each short side of pan.
2 In large bowl, whisk together stout and cocoa powder until blended and smooth. Whisk in sugar, butter, vanilla extract and eggs, one at a time. Blend well.
3 Add flour and salt; whisk until batter is smooth. Stir in chocolate chips. Spread mixture in prepared pan, leveling surface with a spatula. Bake 42 to 45 minutes in preheated oven, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely in pan on rack.
4 Lift out brownie from pan by foil ends; transter to cutting board. Cut lengthwise into four strips and crosswise into 8 pieces, making 32 brownies.

  • 12 ozs stout (chocolate)
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1/2 cup melted butter
  • 2 tsps vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup white chocolate (chopped)
  • 1/2 cup semisweet chocolate (chopped)

From “Everyday Dining With Beer” by the National Beer Wholesalers Association

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BEEF AND DARK BEER CHILI

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 5 pounds ground chuck
  • 2 tablespoons canola oil
  • 2 1/2 pounds onions, coarsely chopped
  • 1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces
  • 1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces
  • 2 large jalapeño chiles with seeds, chopped (about 1/3 cup)
  • 7 tablespoons chili powder
  • 2 teaspoons (packed) minced canned chipotle chiles in adobo sauce*
  • 2 28-ounce cans crushed tomatoes with added puree
  • 2 15-ounce cans kidney beans, drained
  • 1 12-ounce bottle dark beer (such as stout)
  • Sour cream
  • Chopped green onions
  • Coarsely grated extra-sharp cheddar cheese

Photo By: Brian Leatart

Epicurious

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STOUT AND CHEDDAR RAREBIT WITH FRIED EGGS

Bring vinegar, granulated sugar, and 1/2 teaspoon salt to a simmer in a small saucepan. Stir in onion and transfer to a small bowl. Let stand, stirring occasionally.

Melt butter in a small heavy saucepan over medium heat. Whisk in flour and dry mustard and cook, whisking, 2 minutes. Add beer, water, brown sugar, and Worcestershire sauce and simmer, whisking, until just thickened.

Fry eggs and toast bread. Reheat sauce, then remove from heat and gradually whisk in cheese until smooth. Season with salt and pepper.

Top each slice of toast with cheese sauce and 2 fried eggs. Toss watercress with oil, a pinch of salt, and drained pickled onions and arrange on top.

  • 1/3 cup cider vinegar
  • 2 teaspoons granulated sugar
  • 1 small red onion, thinly sliced
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/2 cup Guinness Extra Stout (without foam)
  • 1/3 cup water
  • 2 teaspoon packed brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • 8 large eggs
  • 4 thick slices peasant bread (preferably sourdough)
  • 1/2 pound extra-sharp white Cheddar, grated
  • 1 bunch watercress, coarse stems discarded
  • 1/2 tablespoon extra-virgin olive oil

Epicurious.com

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BREAKFAST STOUT BBQ PULLED PORK SLIDERS

Pulled Pork

Measure your roast to the size of your dutch oven or roasting pot. If you need to cut, do so now. I had to cut mine into four huge chunks.

Season pork liberally with salt and black pepper.

Place roast in a large tupperware or huge resealable bag. Pour beer and adobo sauce over, massaging into meat. Seal, place in fridge for 8-24 hours. I seriously recommend the longer time. Turn meat once, halfway through time.

When ready to cook, remove meat from marinade and place on board. Set marinade aside. Dry meat completely and allow to come up to room temp, at least 30 minutes. Season liberally again with salt, pepper, and Herbs de Provence.

Preheat oven to 325°F, and heat oil in a dutch oven on medium-high heat. When oil is rippling, brown meat in sections, not crowding the pan. Allow meat to brown fully on each side, approximately 15 minutes total. Remove meat, set aside.

In drippings, add apple and onion, season with salt and pepper. Stir and allow to soften, about four minutes. Add garlic and herbs, stir.

Stir in marinade, scraping up all burned bits from bottom. Bring to a boil and let boil for three minutes.

Add meat, stirring. Add in chicken stock until just almost covers the meat.

Place lid on pot and place in bottom third of oven for three hours, or until meat is literally falling apart.

When meat is done, remove from heat, and allow to rest on board at least 15 minutes. Shred with fingers or forks, dress with barbecue sauce, and serve.

BBQ Sauce

Sauté apple, shallot and garlic in olive oil in a sauce pot, over medium heat. Season with salt and pepper. Let sauté five minutes, or until softened and translucent.

Add all remaining ingredients, bring to a boil.

Reduce to very low, cover, and allow to simmer 1 1/2 hours, stirring occasionally.

Taste along the way, adding sweetness or salt and pepper as needed.

Toss over pulled meat, and then drizzle over meat or sliders when serving.

Ingredients

Pulled Pork:

  • One 4lb pork roast (or beef)
  • Two 12 oz bottles Founders’ Breakfast Stout (or comparable beer)
  • 2 Tbsp chipotle in adobo (just sauce)
  • salt and pepper
  • 1/4 cup Herbes de Provence
  • 2 Tbsp light oil (I used soy)
  • 2 medium apples, sliced thick
  • 1 medium onion, sliced thick
  • 6 cloves garlic, chopped
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • 1 cup chicken stock (enough to just almost cover meat)

BBQ Sauce:

  • One 12oz bottle Founders’ Breakfast Stout (or beer used in meat)
  • 1 Tbsp olive oil
  • 1 small apple, chopped fine
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup dijon mustard
  • 2 Tbsp hot sauce
  • 1 chipotle in adobo, chopped
  • 2 Tbsp Herbes de Provence
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp honey
  • salt and pepper

Via CraftBeer.com

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