Beer Food Archives

Beef recipes

Grilled lamb kebabs with sticky stout glaze

35 minutes

Battered and

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

10–15 minutes

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Aliums

Beer-marinated boerewors

25 – 30 minutes

Beer and ribs with roast butternut salad

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 1 1/2 hours

Ingredients

1 kg beef shortribs

For the stock:

1.5 litres dark beer
2 cloves garlic, peeled
1 x 10 cm ginger piece, peeled
1 onion, quartered
1 stick cinnamon
2 star anise
3 T soya sauce
1 pinch sugar

For the beer glaze:

2 cups dark beer
1 T molasses
100 g treacle sugar
2 cloves garlic, peeled
1 x 5 cm ginger piece, peeled

For the roast butternut salad:

1 butternut, peeled and cubed
30 g butter
4 sprigs thyme
100 g sunflower seeds
50 g rocket leaves

For the dressing, whisk:

1 1/2 T elderflower cordial
1 lemon, juiced
1 T Dijon mustard
1/2 cup vegetable oil

Method

Place the ribs in a pressure cooker and cover with the stock. Cook at high pressure for 1 hour and 10 minutes. Once the ribs are soft, remove from the liquid and submerge in the beer glaze. Chill the ribs for 2 hours or overnight.

Preheat the oven to 200°C. Remove the ribs from the glaze and slice into individual portions. Heat a non-stick pan and caramelise the ribs on all sides and finish in the oven until heated through.

To make the stock, place the beer, garlic, ginger, onion, cinnamon, star anise, soya sauce and sugar in a large saucepan and bring to a boil. Remove from the heat, cool to room temperature and strain.

To make the beer glaze, place all the ingredients into a large saucepan and simmer until slightly thickened, remove from the heat and set aside to cool. The mixture will continue thickening while standing.

To make the roast butternut salad, preheat the oven to 200°C. Roast the butternut with the butter and thyme until soft and golden brown. Toast the sunflower seeds in a dry frying pan until slightly golden, then toss with the rocket and butternut.

To serve, place the roasted ribs onto the salad and drizzle with the dressing.

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Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Beer-brined ribs

Welsh rarebit waffles

Handmade beer bread and pate

Grilled lamb kebabs with sticky stout glaze

Smoked giant beef ribs with beer-battered onion rings and jalapeno pickle

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

Beef-and-beer pie with slow-roasted cipollini onions

Beer battered onion rings

Guinness beer bread

Beer-marinated boerewors

Milk stout medley

Beer and ribs with roast butternut salad

Beer and ribs with roast butternut salad

Ingredients

Method