Text 22224, 103 rader
Skriven 2009-03-22 12:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Beer Madness -- roun
================================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> Brooklyn Brown Ale beat Barney Flats Oatmeal Stout.

 DD> Having actually tried the Brooklyn Brown Ale - the Barney Flats stuff
 DD> must be real horse pee. Or the tasters have had their taste buds shot
 DD> off in the war.

 DS> There are very few beers in the original list of 32 that I had ever
 DS> heard of.  The only one I had ever tasted was the Leinenkugel's Honey
 DS> Weiss -- supplied by a very good friend:-}}

I'm not a big fan of honeyed beer. But, Leinenkugel's is the best of tha lot -
having just a hint of honey flavour and no overpowering sweetness.

 DS> Michael seems to have tasted more than half of them.  I'm not sure
 DS> about that particular choice, but his comment on some of the earlier
 DS> choices boiled down to "The judges are a bunch of amateurs, aren't
 DS> they?"

As an amateur drinker myself ... having given it up as an occupation some years
ago ... I say "What is the problem with that?" Taste is in the mouth of the
taster - be s/he an amateur or a pro.

Oddly, this recipe was the next up in the dispenser ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer-Braised Beef And Onions
 Categories: Beef, Beer, Onions
      Yield: 7 servings
 
      3 lb Onions
      5 lb Boneless beef chuck roast;
           Tied
      2 tb Vegetable oil; divided
      2    Turkish bay leaves
           +=OR=+
      1    California bay leaf
     24 oz Pilsner-style beer
      2 tb Red-wine vinegar
 
  Long, slow cooking turns a supermarket chuck roast into
  something gloriously tender, flavorful, and aromatic. Left
  overs are delicious shredded, heated in the sauce, and
  served over egg noodles.
  
  Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  
  Pat beef dry and season all over with 2 1/2 teaspoons salt
  and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to
  6-quart heavy pot over medium-high heat until it shimmers.
  Brown beef on all sides, about 15 minutes, then transfer to
  a plate.
  
  Cook onions with bay leaves and 1/2 teaspoon salt in remaining
  tablespoon oil in pot, scraping up brown bits from bottom and
  stirring occasionally, until onions are well browned, about
  25 minutes.
  
  Meanwhile, preheat oven to 350°F with rack in middle. Cut a
  round of parchment paper the diameter of the inside of pot
  (near the top). Set parchment round aside.
  
  Add beer and vinegar to onions and bring to a boil, stirring
  and scraping up brown bits. Add beef and meat juices from
  plate and return to a boil.
  
  Cover with parchment round and lid and braise in oven until
  meat is very tender when pierced in several places with a
  meat fork, about 3 1/2 hours.
  
  Transfer beef to a cutting board and let stand, loosely
  covered, 20 minutes. Cut off string, then slice meat. Skim
  off fat from sauce and discard bay leaves.
  
  Reheat if necessary.
  
  Serve braised beef with onions and sauce.
  
  Cooks' note: Beef improves in flavor if made at least 1 day
  ahead (up to 4 days) and chilled in sauce (covered once cool).
  Discard solidified fat. To reheat, remove meat from sauce and
  slice, then spoon gelled sauce over meat in a shallow baking
  dish. Cover tightly with foil and heat in a 325°F oven, about
  45 minutes. Alternatively, you can reheat meat, unsliced,
  in sauce.
  
  Gourmet | February 2009
  
  by Jane Daniels Lear
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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