Guinness Beef Stew

Ingredients:

• 900g Beef - cut into cubes
• 1 large Onion - diced
• 1 Leek - sliced
• 1 Carrot - sliced
• 1 Celery Stalk - sliced
• 1/2 bulb garlic - peeled and crushed
• 500ml Guinness
• 1 tbs Plain Flour
• 1 tbs Concentrate Tomato Paste
• 2 tbs Worcestershire Sauce
• 2 Dried Bay Leaves
• 250g Closed Cup Mushrooms - halved
• Salt
• Freshly Ground Black Pepper

 

Directions:

• Brown beef on all sides. Do this in small batches if necessary. Remove beef and place aside for later use.
• Leave about 1 tbs of oil in pot, add onions, saute until soft.
• Add leeks, carrot and celery, saute until soft.
• Add garlic, fry until fragrant.
• Mix in flour, stir until well combined.
• Pour in 1 cup of Guinness. Slowly scrapping off flour that is stuck on the pot.
• Add 1 cup of Guinness and beef in the pot.
• Add the rest of the Guinness, tomato paste, Worcestershire sauce and bay leaves.
• Bring to boil then simmer until meat is tender and sauce is thickened (about 45 mins to 1 hr).
• Add in mushrooms, continue cooking until mushrooms are cooked.
• Add salt and pepper to taste.

 http://www.pigpigscorner.com/2009/02/guinness-beef-stew.html
 

 

Up Its Ass Beer Chicken

Ingredients:

• 1 medium Chicken – about 1.6kg
• 1 can Beer (any)
• 1 tsp Salt
• 1tsp Black Pepper
• 1 tsp Cayenne Pepper
• 1 tbs Paprika
• Lemon Juice

Directions:

• Mix together 1/2 cup beer, salt, pepper, cayenne pepper and paprika.
• Rub chicken with the seasoned beer. Leave for at least 30 mins.
  
  
  
• Preheat oven to 220°C.
• Stuff the remaining can beer up the chicken’s ass.

• Pour the beer used to rub the chicken in the roasting pan. Place chicken standing on roasting pan (beer can as support).
• Place roasting pan on the bottommost rack. Roast for 15 mins at 220°C.
• Reduce heat to 150°C and roast for another 1 hour 15 min(Normally about 45 mins per kg).

• Cover the chicken and let rest for 10 minutes before carving.

For gravy:

• Squeeze a bit of lemon juice to pan juices. (The amount depends on how sour you want the sauce to be, I would suggest adding about a quarter of a lemon's juice first and taste.)
• Adjust taste (for more beer taste and to reduce saltiness) using remaining beer in can.

http://www.pigpigscorner.com/2009/03/up-its-ass-beer-chicken.html

Beer Battered Chicken

 

Ingredients:

500g mid-joint wings

6 tbsp self-raising flour

1 egg white

120ml beer

½ tsp salt

1 tsp olive oil

Marinade:

1 tbsp light soy sauce

¼ tsp pepper

1 tsp wine

½ tsp salt

½ tsp sugar

Method:

1. Wash the mid-joint wings and pat dry. Add in marinade, mix well and set in the fridge for about an hour.

2. Combine flour and egg white. Then add in beer, salt and olive oil. Mix into a batter.

3. Coat the wings with batter evenly.

4. Heat up Half a pot of oil and deep-fry mid-joint wings over low heat for 3 minutes before switching to medium heat. Continue to fry and when they turn golden brown, remove and drain.

Note: The full-bodied flavour of beer helps to create a subtle aroma in the dish!

http://tazzinthekitchen.blogspot.com/2006/01/beer-battered-chicken.html

Beer-steamed Prawns

Beer-steamed Prawns

• Serves: 2
• Prep: 10 mins
• Cook: 4 mins

This is easy cooking at its best with only four ingredients - prawns, ginger, beer and salt. With so few ingredients, the goodness of the prawns really shines through so buy the freshest prawns that your money can buy for this dish!

Ingredients

• 8 large prawns (or 'shrimps' in the US) about 250 grams
• ginger slices no need to peel; enough to line plate
• beer 150ml estimate; enough to submerge prawns partially
• 1 tsp salt

Instructions

1. Trim the head and tail end of the prawns. Make a small incision towards the back of the prawn and use a tooth pick to pull out the veins at the back. Use a pair of kitchen scissors to trim and discard the veins on the under-side.
2. Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.
3. Line steaming plate (with a bit of depth) with sliced ginger. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
4. Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 4 minutes, or until the prawns turned fully orange. Do not over-cook.

http://www.noobcook.com/beer-steamed-prawns/