My 2 favourite beer recipes and a couple of websites for you . Enjoy.
:
Ingredients
2 kg mussels
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 red chilli, deseeded and cut into long, fine shreds
1 tsp coriander seeds, coarsely crushed
25g unsalted butter
440ml lager
2 limes, juiced
3 tbsp coriander, roughly chopped
Method
First clean the mussels: tip them gently into a sink half-filled with cold water. Examine the mussels one by one. Discard any that have broken shells, or that are open and refuse to close when tapped firmly on the side of the sink. With the others, scrape off any barnacles and pull away scraps of 'beard', then transfer to a colander. Once you have worked your way through all of them, empty the sink, then refill with cold water and put the mussels in. Swirl around gently, then take out the mussels, putting them back into the colander. Keep cool until ready to use.
Cook the onion, garlic, chilli and coriander seeds in the butter in a large pan until tender, without browning. Now add the beer and bring up to the boil. Simmer for 5 minutes. Raise the heat high and tip in the prepared mussels. Clamp on the lid and shake the pan gently until the mussels open – up to 5 minutes or so. Discard any that stay shut. Squeeze over the lime juice and scatter with coriander, turn gently, then serve immediately.
Flemish Carbonnade :
1.2 kg lean roasting beef (lower ribs, blade, steak), cut in 5 cm-long and 1 cm-thick slices., 850 g onions, 250 g smoked bacon, 1 tablespoon brown sugar, 50 cl beer, 1 tablespoon wine vinegar, 1 tablespoon Dijon mustard, 1 bouquet garni, 150 g stale bread, 50 g butter, salt, pepper
Technical Stages:
Peel and mince the onions. Dice the smoked bacon.
Brown the beef slices in a large pot with butter, turning them frequently.
Keep aside.
Repeat with the diced smoked bacon.
Keep aside.
Sweat the onions until brown. When golden, sprinkle with brown sugar and lower the heat to caramelize.
Deglaze with vinegar. Cook for 3 minutes.
Put back the beef in the pot, alternating with layers of onion and bacon, and put the bouquet garni in the middle.
Add salt, pepper.
Spread mustard on slices of stale bread, and put on top of the rest. Add the beer until it reaches the top of the meat and cook over low heat for 3 hours.
Serve warm with French fries.
Our Belgian Kitchen (http://www.belgianexperts.com/kitchen.php - broken link)
Cooking With Beer Recipes
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