Beer isn’t just for drinking anymore. With St. Patrick’s Day right around the corner, learn to embrace the beverage for baking, marinating, frying, and more.
Peppered Beef Soup
Freeze leftovers in an airtight container up to three months. Add a bit of canned broth when reheating to reach desired consistency.
See More: Beer-Inspired St. Patrick’s Day Recipes
1 (4-lb.) sirloin tip beef roast
1/2 cup all-purpose flour
2 tablespoons canola oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large baking potatoes, peeled and diced
1 (16-oz.) package baby carrots
2 (12-oz.) bottles lager beer*
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley flakes
1 tablespoon beef bouillon granules
1 1/2 to 3 tsp. freshly ground pepper
4 bay leaves
Salt to taste
Toasted Bread Bowls, optional
1. Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an “X” on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
3. Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
4. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
*3 cups low-sodium beef broth may be substituted.
Serve this spicy beer-cheese spread with crackers for a tasty St. Patrick’s Day appetizer, or spread on buttered bread and cook in a nonstick skillet for a twist on the traditional grilled cheese sandwich.
1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste
Garnish: thyme sprig
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1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition.
2. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste.
3. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.
Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.
Note: This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.
Sweet Beer Bread
Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.
3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
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1. Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
2. Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
*Non-alcoholic or light beer may be substituted.
Cheddar-Chive Beer Bread: Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients. Proceed as directed.
Beer-Batter Fried Pickles
Crunchy, tart pickles get a crispy, deep-fried coating in beer for this crowd-pleaser.
2 (16-oz.) jars dill pickle sandwich slices, drained
1 large egg
1 (12-oz.) can beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Spicy Ranch Dipping Sauce
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.
Gingerbread Cake With Stout Buttercream
Not just any beer will work in this cake. Use a stout–The bold flavor of the beer complements the spices in the gingerbread cake mix. Spread a simple buttercream icing over the cake and garnish with toasted pecans.
2 (14.5-oz.) packages gingerbread cake mix
2 large eggs
2 3/4 cups stout beer, at room temperature, divided
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
Garnishes: toasted pecans, rosemary sprigs
1. Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into 2 lightly greased 8-inch square pans.
2. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.
3. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.
4. Spread stout buttercream between layers and on top of cake. Garnish, if desired.
Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix. We used Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout at one testing and Guinness Extra Stout beer at another.