Yippee! As part of Foodbuzz‘s Tastemaker program I was lucky enough to score brews from New Belgium Brewing to pair or use in recipes. I decided to try two new recipes using their beers: Corned Beef & Cabbage and Cheddar Beer Bread. We had friends over on a beautiful Saturday evening filled with lots of food and plenty of New Belgium beer!
For the corned beef, I wanted a complex dark beer that would add a good dose of richness to the brisket and would complement the tart flavor provided by the malt vinegar and seasonings. I’m not usually a dark beer drinker but on its own 1154 was very smooth with a noticeable chocolaty, smoky mouth. Sometimes beer or wine professes to have a rich, chocolate taste but really doesn’t stand up in the glass – 1554 was different – complex, malty, and chocolaty.
Next, I knew I wanted to use the Spring Seasonal Mighty Arrow – but what to make? Mighty Arrow is my kind of beer – light, crisp, easy on the tongue and with a slightly sweet honey malt base. I had heard about beer breads and figured a pale ale would be a perfect match to a soft, cheesy bread. You can really use just about any cheese and beer combination for this bread recipe but cheddar and pale ale are a great match. The bread was incredible – I plan on making this a staple at dinner parties and look forward to trying different varieties. Straight out of the oven it was warm, gooey, and had a lovely combination of herbs and crisp beer flavor.
CORNED BEEF & CABBAGE
**You will need a large stock pot for this recipe (or divide the recipe) – I used a 20 Qt. capacity stock pot.
- 3 large yellow or white onions, 1 onion chopped and the other reserved
- 1 bunch carrots, chopped into 2-inch pieces
- 6 pound corned beef brisket, unspiced (If you use a spiced brisket, I would adjust the seasonings I’ve included in this recipe)
- 1 bottle malt vinegar (about 2 cups)
- 24 ounces 1554 New Belgium black ale (2 bottles)
- 2 tbsp. mustard seed
- 1 tbsp. black peppercorns
- 1/2 tbsp. ground cumin or 1 tbsp. whole coriander seed
- 1 tbsp. dill seed
- 4 bay leaves
- 1 tsp. ground allspice
- 1/2 pd. green beans, cleaned & trimmed
- 1-2 heads of cabbage (depending on how much you want), rinsed
- 2 pds. red potatoes, scrubbed and quartered
- Optional: Dijon and/or coarse grain mustard to garnish
- Place the brisket into the stockpot. Add the one chopped onion, about 1 cup of the chopped carrots, the malt vinegar, ale, and all the spices.
- Add enough water to cover the brisket, stir to combine. Bring to a boil, cover, and simmer for about 3 hours until meat is fork tender.
- Meanwhile, place your chopped carrots in a bowl. Cut your remaining onions into wedges, trim your beans, and reserve with the carrots. Cut your cabbage into wedges and reserve. Clean and cut the potatoes and reserve.
- When the corned beef is cooked and fork tender, add the carrots, onions, green beans, and potatoes. Add the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes until potatoes and cabbage are tender.
- Serve warm with the vegetables. Add the mustard to the table as an optional garnish.
Recipe source: Original
Time: ~ 4 hours
MIGHTY ARROW CHEDDAR BEER BREAD
*You will need either an 8×8 baking dish or 9 inch pie pan. You can use a 9×5 loaf pan but the bread will not be as soft and you will need to cook longer. I suggest a dish or pie pan and cut in squares.
- 1 tbsp. olive oil
- 1/2 cup finely chopped yellow onion
- 4 minced garlic cloves
- 3 cups all purpose flour (I use white lily)
- 1 tbsp. sugar
- Freshly ground dried herbs (you can get a variety of grinders with herbs – I used a standard Italian herb combination)
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup cubed sharp cheddar cheese
- 1 (12 ounce) bottle of Mighty Arrow
- Cooking spray
- 2 tbsp. melted butter
- Preheat oven to 375 degrees. Spray your baking dish with cooking spray.
- Heat oil in a small skillet and cook your onions about 10 minutes until lightly browned. Add the garlic and a few twists of fresh ground pepper and salt. Cook one more minute.
- Combine flour, sugar, baking powder, and salt in a large bowl. Stir with a whisk to combine and make a well in the center of the dry mixture. Add the onions, cheddar, and beer to the flour. Stir until just moist.
- Spoon batter into your baking dish and drizzle 1 tbsp. of the melted butter over the top. Bake for about 30 minutes. Bread should be almost done at this point. Take out and drizzle remaining butter on the top and bake another 5-10 minutes until a toothpick inserted in the center comes out clean. Cool for a few minutes and serve warm.
Serves: 12 square servings
Recipe source: Adapted from a Southern Living recipe
Time: ~45 minutes