Was: [CH] cookbooks and Sausage Mustard, Now Beef Ribs in Beer
ChefChile@aol.com
Mon, 4 Jan 1999 15:58:27 EST
In a message dated 1/4/99 6:11:08 AM Pacific Standard Time, rbfarr@erols.com
writes:
<< I have to give a big "Yes!" to beer in cooking.
Last night, I made a big pot of beans from Helen Nearing's cookbook fruity
beans, with apples, onions, pineapple, raisins, and molasses. I took the
liberty of altering the recipe (not enough liquid), and added a beer (and a
ginger hot sauce I make called Paté de Piments).
Wow!!
Cooked for a couple of hours on the top of the wood stove. Served with
vennison (courtesy of a neighbor who, um, harvested it on my farm), which I
marinated Saturday night in red wine vinegar, olive oil, salt, pepper, thyme
(from the summer garden), and bay leaves (from the tree growing happily in
my bathroom).
Add a good dark beer (for the cook), and some green beans to round out the
meal), and yummmmmmm. Excellent food to end the Holiday week.
Robert. >>
I second the motion. Beer is excellent as an ingredient in many dishes. The
trick is cooking the beer once it is added so the bitter flavor is cooked
away. I've tried many times to add beer at the last minute, but the results
were the same...bitter flavor, but when you allow the alcohol to cook off, the
flavor can be oh so heavenly.
I suggest beer in place of water in many stews, CHILI, and soups, not to
mention some sauces. So far the only time I use beer (for cooking) and don't
actually cook it is when I use it for a marinade.
Here's one Recipe I hope you'll enjoy:
CHEFCHILE'S BBQ BEEF SPARE RIBS IN BEER
6 lbs Beef Spare Ribs (split into individual ribs of about 1 lb each)
1-2 qts Pilsner Beer (or use your favorite, maybe a Chile Beer)
Place ribs in pan or bowl and cover with beer. It is important to cover the
ribs so the marinade soaks in everywhere. If you need more beer then use it
and if you have leftover beer then I suggest drinking it before it goes flat.
Then let this marinate overnight at least in the refrigerator. **Note--- You
may reuse this marinade one more time, but then you must discard it.
CHEFCHILE'S CREOLE SPICE BLEND
2 cups Cayenne Pepper (or other ground Chile pepper powder)
1 cup Onion powder
1 1/2 cups Garlic powder
1 cup Black pepper (freshly ground)
1 cup Kosher salt
2 cups Paprika
1 cup Oregano leaf (ground)
1 cup Thyme leaf (ground)
1/2 cup Dry Mustard
Combine ingredients in a bowl and mix thoroughly. Store in an airtight
container in a cool dark place, possibly the refrigerator.
3 cups Flour
1 cup ChefChile's Creole Spice Blend* See above
Marinated Beef Ribs (drained)
1/2 cup Bacon Fat (reserve from freshly cooked bacon)
1/2 cup Canola oil or other vegetable oil
1 - 2 qts BBQ Sauce (use your favorite)
Combine the flour and the spice blend in a bowl. Dredge the ribs in the
seasoned flour covering the rib on all sides and the ends with the mix. Heat
the Bacon fat and vegetable oil being very careful not to heat the oil to the
smoking point. Now brown the ribs on all sides very quickly. Don' t burn the
ribs. Remove the ribs from the oil and drain excess grease. Dip the ribs into
the BBQ Sauce to cover the entire rib and place in a roasting pan or other
suitable baking dish with the bone side down. Pour any remaining BBQ sauce
over the ribs. Now cover the ribs with plastic wrap making certain that the
seal is tight, and finish by covering the ribs with foil again making certain
that the seal is tight.
Place the covered pan in the 300° F preheated oven for 3 hours. Remove from
the oven and check the meat. It should be very tender and falling off the
bone. At this point you may eat the ribs as they are or finish them on the
grill with some more BBQ Sauce. I like to serve them on a bed of deep fried
onions with some seasoned rice on the side.