Friday, February 25, 2011

What's All This Scuttlebutt About Beer?

Beer. I don't get it.
 And what's up with the names of beers? And the ingredients?
 HE'BREW - The Chosen Beer
 Curmudgeon Old Ale (contains molasses)  Breakfast Stout (contains coffee)
 The Dogfather Imperial Stout (A brew you can't refuse)

Not one of my favorite beverages. In fact, I don't care for the taste at all. Although a tall, frosty mug does look like it could quench a thirst. 

Cooking with beer is an entirely different story. It can add a new dimension of flavor, enhance the taste and tenderize the meat.  This roast beef sub recipe is a perfect example.

Roast Beef Subs
3 ½ lb chuck roast
1 (10.5 oz) can beef broth
12 oz dark beer
2 cubes beef bouillon
1 pkg dried onion soup mix
Sliced onions, cheese
Sub rolls
1.Season the roast with salt, pepper and place in crock pot.
2.Mix beef broth with onion soup mix and pour over the roast.
3.Pour beer over the roast.
4.Place beef bouillon cubes along the side of the roast.
5.Cook on low for 7 to 8 hours.
6.Take the roast out of the crock and shred. Place back into  the crock pot until ready to serve.
7.Place on toasted sub rolls and top with cheese and sauteed onions.
Serve with the au jus.
Would you like some wine with that sub? (Yuck)


No comments: