Beer is a wonderful cooking liquid for many recipes. When used for braising meat, beer is a natural flavor enhancer and will prevent flavor from leaching out of the meat. Beer also will create richer flavor in stocks and broths as opposed to using water by itself. Steaming mussels or clams in beer allows a more natural seafood aroma to permeate the flavor: beer is also great for boiling prawns. In batters, the carbon dioxide will create a lighter texture. In some instances the beer is an integral element of the dish, as it is in O'batzda, a freshly-made Bavarian cheese. It is important that the right beer used for cooking. In general, a malty beer, low to moderate in bitterness, is optimal.
When braising or boiling, you should normally use a 50:50 beer to water ratio. The best Gordon Biersch beers for braising are Märzen, Blonde Bock, WinterBock and Maibock. The bitterness of the Czech Style Pilsner is perfect as a thirst quencher to compliment spicy dishes, but its high level of bitterness will overshadow the subtle flavors when used for cooking.
Gordon Biersch Märzen BBQ Ribs
Place ribs in a large pot. Cover with 50/50 mixture of Märzen and water. Gradually bring to a boil. Let the ribs simmer for 30 minutes. Turn off the heat and let the ribs cool to luke warm temperature.
Sauce (for 3 racks)
1/4 cup olive oil
1 large onion
1/4 cup chopped garlic
1 quart of your favorite BBQ sauce
1/4 cup molasses
1/4 cup canned pureed chipotle chilis
1 bottle Gordon Biersch Märzen
Sauté onions and garlic in oil over medium heat until translucent. Deglaze the pan with the Gordon Biersch Märzen. Add the remaining ingredients. Simmer for 1 hour. Marinate the blanched ribs in the BBQ sauce for a minimum of 1 hour, maximum of overnight. Grill over high flame until the sauce has caramelized on the outside of the ribs, and continue to brush the remaining sauce on the ribs while grilling.
Czech Style Pilsner Mustard
4 ounces mustard seeds
1 ounce olive oil
1 tbsp shallot, minced
1 tbsp garlic, minced
1 bottle Gordon Biersch Czech Style Pilsner
1/2 cup Dijon mustard
1/2 cup whole grain mustard
2 oz. lemon juice
pinch salt and pepper
Roast the mustard seeds lightly in a pan on the stove over medium heat. Remove seeds and set aside. Add olive oil to pan and sauté the shallots and garlic. Do not brown. When the aroma of the garlic is released, add the beer. Bring to a boil and simmer 1 minute. Remove and cool. Combine all other ingredients. Stir into the beer mixture with the mustard seeds and serve.
Seafood Gumbo with Blonde Bock
Serves: 10-15 people
1 cup butter
1 cup flour, in tbsp (16 tbsp=1 c.)
3 lbs. chicken thighs, not skinned
3 cups chopped onions
2 green bell peppers, diced
3 tbsp chopped garlic
4 cups chopped okra
2 quarts chicken broth
2 lbs Gordon Biersch Blonde Bock
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
3 tbsp cilantro
1 tsp cayenne pepper
Recommended seafood: 4 lbs total
Lobster, clams, crayfish tails, shrimp, scallops, white-fleshed fish (such as sea bass)
Perform the following in a minimum 12-quart pot.
Roux: Brown flour with the butter until it is as brown as milk chocolate. Use a cast iron skillet if possible and stir constantly. Set aside.
Season the chicken with salt and pepper. Brown chicken thighs over high heat in olive oil, and set aside. Sauté onions and garlic over medium-high heat in olive oil until translucent; add okra and bell peppers. Sauté for 5 minutes, stirring constantly. Add chicken and roux to the onion-okra mixture. Add chicken stock and Blonde Bock. Add the cayenne pepper, salt, pepper, sage, thyme and cilantro. Let simmer for a minimum of 1 hour, although 3-4 is optimal. Add seafood 20 minutes before serving and let the gumbo simmer for 20 minutes.
O’batzda (Bavarian Cheese Spread) with Hefeweizen
1 lb. ripe Brie or Camembert
1/2 lb. unsalted butter
1/3 bottle of Gordon Biersch Hefeweizen
3 tsp. mild paprika
dash of cayenne
salt and pepper
1 small onion, finely chopped
Place everything but the onion in a food processor and chop until it is well blended, but still showing signs of coarseness. Add the finely chopped onions and mix well by hand. Serve on German Sourdough rye (Bauernbrot) or German whole grain bread (Vollkornbrot).
WinterBock Braised Beef Ribs
Olive oil for searing
2 large onions cut in large chucks
3 carrots (cut into 3-inch pieces)
10 garlic cloves peeled and smashed with a cleaver)
1 bouquet garnier consisting of one bunch each of thyme, rosemary and sage
1/2 cup flour
1/2 cup flour
2 tbsp sugar
6 oz. tomato paste
6 bottles of Gordon Biersch WinterBock
Heat a cast iron skillet or a heavy-duty sauté pan to high heat. Add enough oil to coat the bottom. Sear each side of each rib for about a minute until golden brown. Pack the ribs tightly in a stockpot. Cover with WinterBock. Add the onions, carrots, garlic, and bouquet garnier. Bring to a boil, reduce heat and let simmer for 1 hour. Remove from heat and allow the pot to cool down to room temp for an hour. Remove ribs. Strain the liquid from the stockpot and set aside to make the sauce.
Sauce: Melt the butter in a nonstick or cast iron skillet. Add the flour and stir constantly over medium high heat until the mixture is dark brown. This is called a roux. While constantly stirring gradually add three cups of the stock. Stir in the tomato paste. Pour over the ribs and serve. Serve with egg noodles and roasted root vegetables for a hearty winter dinner.
Maibock Braised Beef Stew
2.5 lbs. stew meat (beef, pork or lamb), sliced in 1-2 inch cubes
2 cloves garlic, chopped
1 large onion, peeled and chopped in eighths or 25 boiling onions, peeled
2 large carrots, cut into 1-inch chunks
1 turnip, peeled and cut into eighths
2 rutabaga, peeled and cut into eighths
10 Yukon Gold Potatoes
1 bottle Gordon Biersch Maibock
1 pint veal or chicken stock
6 oz. tomato paste
1 bouquet garnish of rosemary, thyme, bay leaves and marjoram
Sear the beef over high heat to brown the sides. Do this in a very hot skillet and not more than a pound at a time. Place the meat in a large pot as each batch is complete. Add all of the ingredients into the pot and bring to a boil. Reduce heat to a simmer and let it stew for at least an hour. Serve in hollowed out sourdough round bread bowls.
Misoyaki and SommerBrau Marinated Grilled Butterfish or Chicken
4 lbs butterfish (Black Cod), or six lbs. chicken breasts, legs and thighs.
1 lb Shiro Miso Paste (use high quality)
2 bottles Gordon Biersch SommerBrau
1 cup sugar
Mix miso, beer and sugar until smooth and pourable
Cover butterfish or chicken with the marinade for 2 days
BBQ over grill 5 minutes per side (fish) or 20 minutes for chicken.
Sausages marinated in Gordon Biersch FestBier
Czech Style Pilsner Mustard (see Gordon Biersch Czech Style Pilsner)
3 pounds assorted sausages (Bratwurst, Bockwurst and Knackwurst)
3 bottles Gordon Biersch FestBier
1 large yellow onion, diced
1 tbsp cilantro, chopped
pinch salt and pepper
Arrange sausages in a baking dish or pan. Mix beer, onion, cilantro and seasoning. Pour over sausages. Cover and marinate overnight in the refrigerator.
Prepare barbecue or grill and cook sausages until browned on all sides and heated through. Serve with crunchy bread and Gordon Czech-Style Pilsner Mustard.
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