Monday, March 13, 2006
This St. Patrick's Day, eat your beer
March 17 is a day to celebrate all things Irish. Two of the things important to many St. Patrick’s Day celebrations are beer and food. This year, try combining them by cooking a St. Patrick’s Day meal with beer.
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Murphy’s Stout Stew
2 pounds lean beef stew meat
1-1/2 cups stout beer, such as Murphy’s Stout
3 tablespoons vegetable oil
2 tablespoons flour
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
2 cups carrot, chopped
1 sprig fresh thyme
1 sprig parsley
1 bay leaf
Salt and pepper to taste
Toss beef with 1 tablespoon of vegetable oil. In a separate bowl, stir together flour, salt and pepper. Dredge beef in mixture and coat completely. Add beef to medium-high heat and brown on all sides. Stir in garlic and onions. Mix tomato paste with small amount of water to dilute; pour into the pan and stir. Reduce heat to medium, and add 1/2 cup of Murphy’s Stout. Cook for 5 minutes.
Add carrots, bay leaf and thyme and pour in remainder of the Murphy’s Stout. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Garnish with parsley, if desired. Serve. Recipe courtesy of Murphy’s Stout beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Murphy’s Red Corned Beef and Cabbage
4 pound corned beef brisket
1-1/2 cups of red beer, such as Murphy’s Red
1 cup brown sugar
2 cloves garlic, minced
1/2 cup of onion chopped
Grounded black pepper to taste, optional
1 medium cabbage, coarsely chopped
Preheat oven to 300 degrees. Place corned beef in a roasting pan. Rub brown sugar on the meat and coat completely. Pour Murphy’s Red over the beef making sure to saturate the brown sugar. Add onion, garlic and black pepper. Cover, and place in preheated oven. Bake for 2-1/2 hours or until fork tender. Remove meat from pan, Add cabbage to remaining liquid in pan and cook until tender. If desired, additional Murphy’s Red can be added to cabbage for added flavor. Serve. Recipe courtesy of Murphy’s Red beer, part of the Heineken group. For more information please visit http://www.murphys.com.
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Pantry Pointers
If you have a recipe that uses beer but you don’t want to cook with alcohol, try substituting chicken broth or white grape juice for light beers or beef broth for dark beers. You also can use nonalcoholic beer.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com