March 2009

Beer Braised Brisket
from 3/7/09 Fork You Live

1 boneless beef brisket, 3-4 pounds in size
salt and pepper
1-2 tablespoons olive oil
3 large onions, sliced into thin half-moons
1 bay leaf
1 12 ounce bottle of beer (I use a lighter beer)

Preheat oven to 350 degrees.

Unwrap brisket, pat dry and sprinkle both sides with salt and pepper. Place a large Dutch oven or other heavy pot (with at least a 6 quart capacity) over high heat and add oil. Once the oil is shimmering, but not smoking, add brisket. Brown on both sides (about 5-6 minutes a side) and then remove to a platter.

Immediately add the onions and bay leaf to the pan and stir. You want to use the onions to remove the browned bits that the brisket left behind. Once all the onions have taken on a darker color, add the beer to the pot. Stir to incorporate and then push half the onions to the side of the pot. Return the brisket to the pot and cover with the reserved onions. The liquid should come about half way up the side of the brisket. If it does not, add more beer or some beef stock.

Once the liquid is simmering, put the lid on the pot and place it in the center of the oven. Leave it there for approximately 3 hours (longer if your brisket is on the larger side).

When the brisket is finished cooking, remove pot from the oven and allow the meat to cook for at least half an hour. It can be served immediately, but brisket gets better with an overnight in the refrigerator (and is easier to slice when chilled). Slices can be reheated in braising liquid to delicious results.

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Dill and Beer Muffins (adapted slightly from Kevin D. Weeks)
from 3/7/09 Fork You Live

3 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 12 ounce bottle of dark beer
1 tablespoon stone ground mustard
1/2 cup chopped dill (loosely packed)

Preheat oven to 400 degrees. Grease a 12 cup muffin tin (or use a non-stick one).

Sift dry ingredients together in a medium bowl. Stir in beer and mustard. Fold in dill.

Scoop batter into muffin tins. Bake for 20-25 minutes, until the tops are burnished. Serve immediately.

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Ale Braised Cabbage
from 3/7/09 Fork You Live

2 tablespoons butter
1 onion, cut into thin half-moons
1 tablespoon caraway seeds
2 bottles of beer (I used Yuengling Lager)
1/4 cup of honey
1 large head of cabbage, shredded
2 teaspoons of salt
6-7 grinds of black pepper

In a 5-6 quart pot (a soup pot works, but a Dutch oven is better), melt the butter over medium-high heat. When it starts to bubble and brown just slightly, add the onions. Allow them to brown (5-6 minutes). Then add the caraway seeds, so that they toast a bit (it helps to develop their flavor a bit).

When the bits of onion on the bottom of the pot have turned dark brown, add the two bottles of beer and the honey. Stir together, bring to a gentle boil and then reduce the heat a bit. Allow it to simmer for a few minutes, to reduce the beer/honey mixture and help it get a bit syrup-y.

Once the beer has reduced, add the cabbage. If it fills the pot to the brim, don’t worry, just jam it all in there. Put a lid on it and allow the heat to wilt the cabbage. Turn the cabbage with tongs every 2-3 minutes, to help the cabbage cook. Let it cook for 15-20 minutes, until the volume of cabbage has reduced by approximately half.

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