Beer Braised Beef Short Ribs With Pickled Vegetables Aged Cheddar And Horseradish Recipes

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EASY BEER BRAISED SHORT RIBS WITH DELECTABLE GRAVY



Easy Beer Braised Short Ribs with Delectable Gravy image

Succulent beef short ribs braised in a rich and flavorful liquid with roasty, malty undertones from dark ale. When done, the beer based braising liquid is converted into a decadent, luscious gravy.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h10m

Number Of Ingredients 17

4 lbs short ribs*, bone-in, individually English cut
1 1/2 tbsp coarse salt
2 tsp ground black pepper
2 tbsp cooking oil
1 yellow onion
2 carrots
2 celery stalks
3-4 cloves garlic
2 tbsp tomato paste, (optional)
1 tbsp flour
18 oz dark ale or lager, (malt forward, with roasty notes such as porter, stout, brown ale, dunkel lager)
2 cups beef stock
2 tbsp dark brown sugar
1 sprig sage
4 sprigs thyme, (more for garnish)
1 tbsp Dijon mustard, (optional, if making gravy)
slurry (1 tbsp corn starch mixed in 2 tbsp cold water), (optional, if making gravy)

Steps:

  • Preheat your oven to 275 F.
  • Clean and rough chop all the veggies and set aside. Pat dry the ribs and liberally season with salt and pepper on all sides.
  • Over medium-high heat the cooking oil in a braiser/Dutch oven or large heavy skillet and sear the short ribs for about 1-2 mins on each side. Work in batches so that you do not overcrowd the pan. When nicely browned, remove the short ribs and set aside.
  • Lower the heat to medium, add the veggies, stir them and let them soften for a few minutes. Add the flour and tomato paste (if using) stir and cook for about a minute.
  • Deglaze by adding the beer and be sure to scrape all brown bits from the bottom of the pan. Add the beef stock, the bay leaves, sage, thyme and stir in the brown sugar. Add the short ribs, distribute evenly and increase heat to bring to boil.
  • Once boiling cover and place in the oven for about 3 hours. The ribs should be very tender before you take them out of the oven.
  • When the short ribs are done, remove them from the braising liquid (carefully, the meat will be very tender) and let them rest for a few minutes. You can then remove the tendons and bones before you serve them.**
  • Use a large, heavy skillet and complete steps #2 thru #5 from the Braiser/Dutch oven method above.
  • Very carefully transfer the braising mixture and the ribs to your slow cooker and cook on low until they reach your desired tenderness.
  • If you want to make a gravy from the braising liquid first scoop out the vegetables and discard them. Using a large spoon skim off and remove as much of the fat floating on top of the liquid. Then strain the braising liquid using a sieve.
  • Heat a pan***over medium heat, add the strained braising liquid and the Dijon mustard and bring to simmer, mix to incorporate, add slurry and stir to thicken.

Nutrition Facts : Calories 712 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fiber 2 grams fiber, Protein 68 grams protein, ServingSize 4 Servings, Sodium 24 grams sodium, Sugar 7 grams sugar

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Steps:

  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BEER-BRAISED SHORT RIB DINNER



Beer-Braised Short Rib Dinner image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 4

Number Of Ingredients 10

4 bone-in beef short ribs, cut in half (about 3 1/4 lb), trimmed
4 teaspoons applewood rub for meat
1 can (6 oz) tomato paste
1 bottle (12 oz) pale ale
6 medium carrots
1 medium leek, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium Yukon Gold potatoes (about 1 1/4 lb), cut lengthwise into sixths

Steps:

  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
  • In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
  • Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
  • Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)

Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 95 mg, Fat 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 12 g, TransFat 1 g

BEER-BRAISED BEEF SHORT RIBS



Beer-Braised Beef Short Ribs image

Make and share this Beer-Braised Beef Short Ribs recipe from Food.com.

Provided by Gagoo

Categories     One Dish Meal

Time 12h15m

Yield 4 serving(s)

Number Of Ingredients 9

5 lbs beef short ribs
1 (14 ounce) can beef broth
1 (12 ounce) can dark beer
1 medium onion, cut into thin wedges
1/4 cup molasses
2 tablespoons balsamic vinegar
1 teaspoon dried thyme, crushed
1 teaspoon hot pepper sauce
1/2 teaspoon salt

Steps:

  • Place ribs in a 5 to 6 quart slow cooker. Add broth, beer, onion, molasses, vinegar, thyme, hot pepper sauce and salt.
  • Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  • Using a slotted spoon, transfer ribs to platter; cover to keep warm. Skim fat from cooking liquid. If desired, serve with mashed potatoes and garnish with fresh thyme leaves.

Nutrition Facts : Calories 2323.7, Fat 205.7, SaturatedFat 89.5, Cholesterol 430.9, Sodium 983, Carbohydrate 23, Fiber 0.6, Sugar 14.1, Protein 83.5

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY



Short Ribs Braised In Beer and Buckwheat Honey image

Provided by Merrill Stubbs

Categories     main course

Time 2h45m

Yield Serves 6

Number Of Ingredients 9

2 tablespoons vegetable oil
5 pounds short ribs, trimmed
Salt and pepper
1 large onion, finely chopped
6 cloves garlic, minced
3 tablespoons whole-grain mustard
1/3 cup buckwheat honey
12 ounces good ale
1 bay leaf

Steps:

  • Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
  • Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

BEER-BRAISED SHORT RIBS



Beer-Braised Short Ribs image

I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.

Yield serves 8

Number Of Ingredients 17

2 tablespoons olive oil
8 pounds beef short ribs
Kosher salt and freshly ground black pepper
6 slices applewood-smoked bacon
3 cups coarsely chopped yellow onion
10 cloves crushed garlic
3 (12-ounce) bottles Shiner Bock or other dark beer
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
4 tablespoons Worcestershire sauce
12 medium carrots, coarsely chopped
1 cup tawny port
6 cups whole milk, or more
2 cups fine-grained cornmeal or polenta
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons kosher salt
1 cup freshly grated Parmesan cheese (about 4 ounces)

Steps:

  • Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
  • In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
  • TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
  • The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.

BRAISED SHORT RIBS WITH DARK BEER AND ROOT VEGETABLES



Braised Short Ribs With Dark Beer and Root Vegetables image

Make and share this Braised Short Ribs With Dark Beer and Root Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons vegetable oil, divided
5 lbs short ribs, cut into 3-inch lengths
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 medium carrots (1 finely chopped and 2 cut into 1-inch chunks)
1 small celery rib, with leaves finely chopped
1/2 cup coarsely chopped shallot
8 tablespoons unsalted butter
1/2 cup all-purpose flour
2 (12 ounce) bottles dark beer
2 cups beer stock
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 teaspoon dried thyme
1 bay leaf
2 medium parsnips, cut into 1-inch chunks
2 large red potatoes, unpeeled, cut into 1-inch chunks
chopped fresh parsley, for garnish

Steps:

  • Position a rack in center of oven; preheat to 300°.
  • Heat 2 tablespoons oil in a very large Dutch oven over med-high heat.
  • Season the short ribs with salt and pepper.
  • In batches, add the short ribs to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
  • Transfer to a platter.
  • Add the remaining 1 tablespoon oil to the Dutch oven.
  • Add the finely chopped carrot and celery, and decrease heat to medium.
  • Cook, stirring up the browned bits in the Dutch oven with a wooden spatula, until softened, about 3 minutes.
  • Add the shallots and cook until they soften, about 2 minutes.
  • Add the butter and melt.
  • Sprinkle the flour and let bubble for 1 minute.
  • Whisk in the beer, then the stock, brown sugar, mustard, tomato paste, thyme, and bay leaf.
  • Bring to a boil over high heat.
  • Return the short ribs to the Dutch oven, meaty sides down.
  • Cover and bake for 2 hours.
  • Remove from the oven and stir in the parsnips, potatoes, and remaining carrots.
  • Return to the oven and continue baking until the vegetables are tender, about 45 minutes longer.
  • Skim off any fat on the surface, and serve hot, garnished with parsley.

Nutrition Facts : Calories 413.7, Fat 22.7, SaturatedFat 10.7, Cholesterol 40.7, Sodium 880, Carbohydrate 42.2, Fiber 3.6, Sugar 7.9, Protein 5

STOUT-BRAISED SHORT RIBS WITH HORSERADISH & CARROTS



Stout-braised short ribs with horseradish & carrots image

Cook these stout-braised ribs low and slow to get lovely, tender meat. It's easy to portion, plus it looks great on the plate - perfect for a family feast

Provided by Tom Kerridge

Categories     Dinner

Time 4h

Number Of Ingredients 12

2 tbsp sunflower oil
4 short ribs on the bone
1 onion, chopped
3 celery sticks, chopped
4 bay leaves
1 tbsp dried mixed herbs
1 tbsp plain flour
2 tbsp brown sugar
500ml stout
300ml beef stock
3 tbsp horseradish cream
4 carrots

Steps:

  • Heat the oven to 160C/140C fan/gas 2. Heat the oil in a casserole dish and brown the short ribs well on all sides - this will take about 10 mins. Remove the ribs to a plate, then fry the onion and celery in the dish for 5 mins. Stir in the herbs and flour, and cook for a few minutes, then stir in the sugar, stout and stock, and bring to a simmer. Add the horseradish cream and some seasoning, then nestle the ribs into the sauce. Cover the pan and cook in the oven for 1 hr.
  • Peel the carrots, keeping them whole. Remove the stew from the oven, stir gently and add the carrots. Cover and return to the oven for 2 hrs more until the ribs are tender. You can now serve the stew in a rustic style, as is. Alternatively, gently remove the ribs and carrots to a board. Strain the sauce through a sieve into a saucepan and bring to the boil, skimming off any froth that rises to the surface. Simmer for 5 mins until reduced by a third. Tip the reduced sauce back into the casserole dish, add back the ribs and carrots, and simmer for a few minutes to reheat the meat. Divide between plates and serve.

Nutrition Facts : Calories 611 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium

BEER-BRAISED BEEF SHORT RIBS WITH PICKLED VEGETABLES, AGED CHEDDAR, AND HORSERADISH



Beer-Braised Beef Short Ribs with Pickled Vegetables, Aged Cheddar, and Horseradish image

Perennially popular at Craft are the short ribs braised in red wine. For our 'wichcraft sandwiches, though, we wanted something a bit different, so we chose to braise the short ribs in dark ale with horseradish. The light pickling of the vegetables is so quick there is no time for fermentation; the vegetables retain their crunch and acidity, which contrasts well with the richness of the meat.

Yield makes 4 sandwiches

Number Of Ingredients 13

1 teaspoon vegetable oil
1 pound boneless short ribs, cut into 4 pieces
1/2 small carrot, roughly chopped
1/2 small yellow onion, roughly chopped
2 garlic cloves, roughly chopped
2 cups brown ale
2 sprigs fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon black peppercorns, roughly crushed
2 tablespoons prepared horseradish
1 baguette
4 thick slices aged Cheddar cheese
1 cup Pickled Vegetables (page 193)

Steps:

  • Preheat the oven to 325°F.
  • Add the oil to a large, heavy-bottomed, ovenproof skillet over medium-high heat. Add the meat and sear until browned on all sides. Remove the meat from the skillet and set aside. Add the carrot, onion, and garlic to the same skillet and sauté until caramelized. Add the ale and deglaze. Place the meat back into the skillet and add the rosemary, salt, and pepper. Cover the skillet and transfer to the oven. Braise for about 2 1/2 hours, until fork-tender. Remove and transfer the meat to a clean skillet. Keep oven on.
  • Strain the braising liquid and discard the fat. In a bowl, combine the strained liquid and the horseradish, and pour over the meat. Over low heat, glaze the meat as the liquid reduces. Remove from the heat when the pot is almost dry.
  • Cut the baguette into four pieces and slice each in half. Remove some of the bread from the top halves. Slice the meat and distribute one piece on each bottom half of bread. Spoon some of the liquids left in the skillet over the meat. Place the cheese on top of the meat and transfer to the oven together with the top slices of bread. Remove once the cheese is melted and the bread is toasted. Spread some horseradish on the top slices (optional). On the bottom halves, top the cheese with the pickled vegetables. Close the sandwiches, cut into halves, and serve.

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From chefabbiegellman.com


ROOT BEER GLAZED SHORT RIBS - THE RECIPE CRITIC
2018-01-05 Heat the olive oil in a large dutch oven over medium high heat. Preheat the oven to 300 degrees. Season the short ribs with salt and pepper on both sides. Add half the short ribs to the pan. Cook for 4-5 minutes on each side or until deep golden brown. Repeat the process with the remaining short ribs.
From therecipecritic.com


COOKING WITH BEER: AGED CHEDDAR MAC & CHEESE WITH STOUT …
2021-12-05 Preheat the oven to 350°F (177°C). Place the short ribs in a small bowl, add the salt, and mix well. Add the flour and toss with the ribs, making sure each rib is covered. Remove the ribs from the bowl, shake off excess flour, and set aside. In a large skillet, heat the oil over medium-high heat.
From beerandbrewing.com


BEER-BRAISED SHORT RIBS WITH MUSTARD AND DILL
Beer-Braised Short Ribs with Mustard and Dill. 3½ hours 20 minutes active. Share. ×. Beer-Braised Short Ribs with Mustard and Dill. Name. Email Address. Recipient Name. Recipient Email Address. Personal Message. This recipe borrows flavors from classic Belgian carbonnade à la flamande, a hearty stew of beef, onions and abbey ale. A full-flavored, medium-bodied beer …
From 177milkstreet.com


BEER BRAISED SHORT RIBS - A FOOD LOVER'S KITCHEN
Heat an oven-safe skillet over medium-high heat, add cooking oil. Brown the ribs on each side for 2-3 minutes. Remove from skillet. In the same pot, add the onions, carrot, and celery. Saute for 4-5 minutes or until the onion has softened. Add the beer, beef broth, brown sugar, and tomato paste to the skillet.
From afoodloverskitchen.com


BEER BRAISED BEEF SHORT RIBS | OREGONIAN RECIPES
2015-03-20 5 pounds boneless beef short ribs. Kosher salt and freshly ground black pepper. 2 cups thinly sliced yellow onions. 2 medium carrots, coarsely chopped. 1 1/2 tablespoons minced garlic. 2 tablespoons tomato paste. 1 sprig fresh thyme (or 1 teaspoon dried thyme) 1 bay leaf. Two 12-ounce bottles beer. 4 cups low-sodium chicken broth
From recipes.oregonlive.com


BEST BEER BRAISED SHORT RIBS RECIPES | FOOD NETWORK CANADA
2009-10-29 Preheat oven to 400 degrees. F. Step 2. Add vegetable oil to a roasting pan. Season ribs with salt and pepper. Roast until golden brown, about 1 hour. Drain any excess fat from the pan. Step 3. Meanwhile while the ribs are roasting make the sauce.
From foodnetwork.ca


SLOW COOKER BEER BRAISED SHORT RIBS RECIPE | EASY RECIPES BY …
2019-11-21 Place onions in a 5-quart (or larger) slow cooker; add ribs and bay leaf. Combine the beer, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Discard bay leaf.
From itsyummi.com


BEER BRAISED BEEF RIBS – MEAT & POULTRY ONTARIO
Steps: 1. In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs. Cover and refrigerate for 4 hours and up to 2 days. 2. In saucepan, heat oil over medium high heat. Cook onions until tender and …
From meatpoultryon.ca


STOUT BEER BRAISED SHORT RIBS - OLIVIA'S CUISINE
2018-03-13 Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot. Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
From oliviascuisine.com


BEER BRAISED SHORT RIBS | RECIPE | BOUNDED BY BUNS
Cut your short ribs into large pieces, I usually try to have one bone in each chunk which ends up with about 3 inch square pieces. Liberally season each short rib piece with salt and pepper. In a large oven safe pot or dutch oven, brown your short ribs over medium high heat until all sides are brown. This should take less than 10 minutes. If ...
From boundedbybuns.com


BEER-BRAISED BEEF SHORT RIBS | LIDIA MATTICCHIO BASTIANICH
2021-11-07 Add the pestata, and stir to toast lightly, 1 to 2 minutes. Add the beer, bring it to a boil, and cook until the beer is reduced by half. Add back the short ribs, and add 4 cups of the chicken stock. Adjust the heat so the liquid is simmering, set the lid ajar, and simmer until the short ribs are almost tender, 1 hour to 1 hour 15 minutes.
From coolfooddude.com


BEEF MEETS BEER GOGGLES: BEER-BRAISED BEEF SHORT RIBS - BLUE …
2015-02-25 Clear a space in the middle of the pot and add tomato paste. Cook until slightly browned, stirring frequently, about 2 minutes. Add stout, broth and bay leaves to pot. Bring to a boil, scraping up any browned bits. Nestle short ribs among vegetables—liquid should come at least 2/3 of the way up the sides of the ribs.
From blue-kitchen.com


COOKING WITH BEER: AGED CHEDDAR MAC & CHEESE WITH STOUT …
2021-12-06 The roast, toast, and deeper malts in stouts, porters, and brown ales find echoes in other flavors of the season—the smoke of a bonfire, a warm cup of coffee or cocoa, a bit of chocolate, the caramel dessert at a family gathering.
From lsgsisterhood.com


ALE-BRAISED SHORT RIB SANDWICH WITH HORSERADISH & PICKLED …
Directions. In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in ...
From sippitysup.com


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