Entrees | NBWA: America's Beer and Beverage Distributors

Serves 6-8

4 pounds brisket, chopped and excess fat removed
1 can (14.5 oz) beef broth
1 can (14.5 oz) French onion soup
2 bottles Amber Ale beer
2 TBSP soy sauce
Hamburger sandwich rolls, for serving
2 cups cole slaw

Combine brisket with broth, soup, Amber Ale beer and soy sauce. Place in slow cooker and cook over low heat until thoroughly cooked, approximately 7 hours.

Serve on hamburger rolls from slow cooker to keep warm. Top with cole slaw.

Serves 6
½ cup dried apricots, chopped
½ cup dried plums, chopped
¼ cup dried cranberries
1 bottle (12 ounces) lambic fruit beer
4 scallions, chopped (about ½ cup)
1 ½ tablespoons fresh thyme leaves
1 teaspoon salt
¾ teaspoon black pepper
3 tablespoon butter, softened
1 (3 pound) boneless center-cut pork loin roast, butterflied
Lambic Beer Jus
1 cup lambic fruit beer
2 cups low-sodium beef broth
3 tablespoons apricot jam or preserves
2 teaspoons honey-Dijon mustard
¼ teaspoon kosher salt
In medium glass bowl, combine dried apricots, plums and cranberries; add bottle of lambic fruit beer. Place in microwave and cook on high for 4 minutes, or until simmering. Remove from microwave and let fruit marinate for one hour. Preheat oven to 450 F. Drain dried fruit through a sieve over a bowl, reserving marinade. Place fruit in another bowl; stir in scallion, thyme and ¼ teaspoon of salt and pepper. Set aside.
Open butterflied pork loin roast. Place plastic wrap over pork and, using a meat mallet, gently pound pork so that it is an even ¾ inch thick. Rub half of the butter over the pork and sprinkle with half of the remaining salt and pepper. Mound fruit stuffing lengthwise down the center of the pork. Roll up the pork and tie firmly with kitchen twine to make a compact cylinder. Rub outside of the pork with the remaining butter and season with remaining salt and pepper. Place in large, heavy bottomed roasting pan. Place in pork in preheated oven and roast 15 minutes. Pour reserved ale marinade over roast. Lower the oven temperature to 300 F; continue to roast pork 1 hour and 10 minutes longer, basting with pan drippings. Remove pork from oven, transfer to cutting board and loosely tent with foil. Let pork rest 20 minutes. Reserve the roasting pan and drippings.
Make lambic beer jus by placing roasting pan over two stove-top burners over medium-high heat. Pour the cup of lambic fruit beer into the roasting pan, scraping up brown bits. Let boil 2 minutes. Add beef broth, bring to a boil and simmer 5 minutes more. Whisk in jam and mustard until blended. Continue to simmer 3 minutes, or until jus is reduced to about 1 ½ cups. Remove from heat. Stir in salt and accumulated juices from cutting board. Cut pork into thick slices and serve with lambic beer jus.
Nutrition Information, Per Serving:
540 calories; 21 g fat; 9 g saturated fat; 33 g carbohydrate

Serves 4

1 bottle (12 ounce) stout beer

½ cup ginger-orange marmalade or pineapple marmalade

¼ cup hoisin sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce

2 racks (4 pounds) baby back pork ribs, cut in half crosswise

½ teaspoon salt

½ teaspoon black pepper

In large bowl, whisk together stout beer, marmalade, hoisin sauce, sesame oil, vinegar and soy sauce until well blended. Place ribs in a two-gallon-sized plastic food storage bag; add beer marinade and seal bag. Turn bag several times to coat ribs. Marinate ribs in refrigerator for 6 hours or overnight, if possible. Reserve marinade.

Preheat oven to 350 F. Line a broiler-pan bottom with foil for easier cleaning. Remove ribs from refrigerator and pour marinade into a medium saucepan. Place ribs on a broiler-pan rack; cover tightly with foil. Place ribs in oven and roast 1 ¼ hours, or until meat is tender between ribs.

While ribs are roasting, bring reserved marinade to a boil. Boil 12 to 14 minutes, stirring once or twice, until marinade is reduced to a thick glaze and about 1 cup.

Prepare gas or charcoal grill, or preheat broiler. Place ribs on grill or on broiler-pan rack and under broiler. Grill or broil for 6 to 8 minutes, turning ribs a few times, until slightly charred in a few places.

Transfer ribs to a cutting board. Brush with any remaining glaze and serve.

Makes 6 servings
3 slices white bread, crusts removed
1 bottle (12 ounces) light lager beer, divided
1 1/3 pounds ground turkey meat
2/3 cup finely chopped sweet onion, divided
1/3 cup fresh basil leaves, chopped
¼ cup fresh oregano leaves, chopped
¼ cup grated Parmesan cheese
2 cloves garlic, crushed through a press
1 large egg
½ teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 jar (26 ounces) tomato-basil pasta sauce
6 hoagie or hero rolls, toasted and split
1 cup shredded Italian five-cheese blend
Tear bread into pieces and place in large bowl with 1/3 cup of light lager beer; let stand until beer has been absorbed. Add turkey, 1/3 cup of the onion, basil, oregano, Parmesan cheese, garlic, egg, pepper and 1 tablespoon of the olive oil; mix well to blend all ingredients. Divide mixture into 30 portions, 1 heaping teaspoon each. With wet hands, roll into small meatballs.
In large, deep nonstick skillet or Dutch oven over medium-high heat, warm remaining two tablespoons of olive oil. Add meatballs in two separate batches and cook about 6 minutes per batch, turning occasionally with a spoon, until browned. Transfer meatballs to paper towels to drain.
To drippings in skillet, add remaining 1/3 cup onions; lightly brown over medium-high heat, stirring, about 5 minutes. Pour remaining Light Lager Beer into skillet and bring to a boil; boil 3 to 4 minutes until reduced by half. Stir in pasta sauce until blended. Return meatballs to sauce, bring to a boil, reduce heat to low and simmer, covered, 20 to 25 minutes, stirring every 5 minutes, until meatballs are tender.
To serve subs, spoon 5 meatballs with some of the sauce into each hoagie roll. Top each with shredded cheese.
Nutrition Information, Per Serving:
640 calories; 28 g fat; 9 g saturated fat; 53 g carbohydrate 3 g fiber; 3 g sugar
Makes 6 servings
Lager Beer Olive Salad
1 bottle (12 ounces) lager beer or amber lager beer
4 large sprigs fresh thyme
3 large cloves garlic, smashed
1 cup large pitted green olives, rinsed
1 cup Calamata olives, rinsed
1 roasted red sweet pepper from a jar, coarsely chopped
1/3 cup diced sweet onion
¼ cup chopped Italian parsley
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
½ teaspoon freshly ground black pepper
1 large (8 or 9-inch) round loaf crusty bread, sliced for sandwiches into 12 slices
1 cup, packed baby arugula
¼ pound sliced sopressata or Genoa salami
¼ pound sliced Provolone cheese
¼ pound sliced prosciutto
¼ pound sliced mozzarella
Make Lager Beer Olive Salad by combing in large deep skillet over medium-high heat the Lager Beer, thyme and garlic. Bring to a boil for 2 minutes. Add all olives, reduce heat to medium and simmer 7 minutes, until lager has cooked down to about ½ cup. Remove from heat and cool. Scrape thyme leaves off stems; discard stems. Place mixture in food processor; add red pepper, onion, parsley, lemon juice, lemon zest and olive oil.  Pulse until blended and coarsely chopped. Season with black pepper.
Prepare sandwich by placing slices of bread on work surface. Spoon juice from olive salad over all pieces of bread. Spread half of the olive mixture over six slices of bread; top with arugula leaves, pressing them gently into the olive mixture. Add sopressata, Provolone cheese, prosciutto and mozzarella cheese. Top with remaining olive salad and cover each sandwich bottom with a piece of bread. Wrap sandwiches tightly in plastic wrap. Place on plate, cover with another plate, and weight with a heavy skillet or canned goods. Refrigerate one hour, or up to four hours. Unwrap sandwiches when ready to serve.
Nutrition Information, Per Serving:
520 calories; 30 g fat; 11 g saturated fat; 37 g carbohydrate; 4 g fiber; 3 g sugar
Serves 6
1 package (1 oz.) dried mushrooms: porcinis, morels, oysters, chanterelles, etc.
6 chicken breast halves, bone-in and skin-on
2 TBLS fresh whole tarragon leaves, plus 1 tablespoon chopped
1 tsp salt
½ tsp black pepper
¼ cup all-purpose flour
2 TBLS canola oil
1 TBLS butter
1 large shallot, minced
1 cup golden ale beer
2/3 cup heavy cream
Preheat oven to 400 F.
Place dried mushrooms in small bowl; cover with 1 ½ cups boiling water. Place a small plate on top of bowl and let mushrooms soak for 20 minutes. Remove mushrooms from bowl with slotted spoon and dry well with paper towel. Reserve ½ cup soaking liquid. Chop mushrooms and set aside.
Loosen skin on chicken breast halves with fingertips and place whole tarragon leaves under skin, flattening and smoothing skin back into place. Sprinkle salt and pepper over chicken. Dredge chicken in flour and pat off excess. In large nonstick skillet over medium-high heat, warm canola oil. When very hot, add chicken breast halves, skin-side down and cook 4-6 minutes or until skin is nicely browned. Transfer chicken to shallow baking dish, skin-side up.
Add butter to same skillet; melt over medium heat. Add shallot, mushrooms and chopped tarragon; sauté 2 minutes, then remove mixture from pan and spoon over chicken. Pour the beer into same skillet; stir in reserved ½ cup mushroom soaking liquid. Bring mixture to a boil; boil over high heat until reduced by half, about 6 minutes. Whisk in cream until blended; bring to a boil and simmer until lightly thickened. Pour mixture around chicken. Place in oven and bake 35 – 40 minutes, or until chicken is cooked through. Transfer chicken to plates or serving platter and serve with mushroom sauce.
Nutrition Information, Per Serving:
470 calories; 27 g fat; 11 g saturated fat; 9 g carbohydrate; 42 g protein
Serves 6
3 TBLS butter, divided
2 ½ TBLS flour
1 cup lager beer, cream ale or pumpkin ale
1 1/4 cups half-and-half
1 cup grated Parmesan cheese, divided
1/8 tsp ground nutmeg
2 1 lb. pkgs potato gnocchi
1 10 oz. pkg frozen peas and carrots, thawed
Salt and pepper to taste
In a large pot over medium high heat, bring to boil lightly salted water for pasta. Preheat oven to 425 F. Lightly coat 11x17 inch glass baking or casserole dish with ½ tablespoon of butter, using entire half tablespoon.
Melt remaining 2 ½ tablespoons butter in medium saucepan over medium heat; whisk in flour and stir until well-blended. Pour in beer, whisking well. Slowly add half-and-half. Bring mixture to boil and cook, whisking, until thickened, about 3 minutes. Stir in ¾ cup Parmesan cheese and nutmeg. Cook 1 additional minute; season with salt and pepper. Remove from heat.
Add pasta to boiling water and cook 2–3 minutes according to package directions, or until gnocchi float to the top of the pot. Drain; return gnocchi to pasta pot. Add cheese sauce and thawed peas and carrots; gently stir to combine. Transfer mixture to prepared baking dish.
Sprinkle with remaining ¼ cup Parmesan cheese. Place in hot oven and bake 12–15 minutes, or until bubbly. Serve immediately.
Nutrition Information, Per Serving:
440 calories; 26 g fat; 16 g saturated fat; 38 g carbohydrate; 380 mg sodium
Roast Turkey with Stout Maple GlazeMakes 12 servings
Stout-Maple Glaze
1 bottle (12 oz.) chocolate stout beer
2 TBLS butter
1/3 cup maple syrup
2 TBLS apricot preserves
1 ½ TBLS Dijon mustard
2 cloves garlic, crushed with the side of a knife
1 sprig rosemary
1 (14 - 16 lb.) turkey
2 tsps salt
½ tsp black pepper
12 sprigs mixed herbs: rosemary, thyme, parsley, sage
4 TBLS butter, melted
Prepare glaze by combining in large saucepan the stout beer and butter; bring to a boil. Add maple syrup, preserves, mustard, garlic and rosemary sprig; whisk to blend. Bring to a second boil, reduce heat to medium and gently boil 20 minutes, whisking occasionally, until glaze is reduced to about 1 ¼ cups. Pour through strainer to strain out solids. Set aside to cool.
Heat oven to 325 F. Rinse turkey thoroughly; pat dry. Sprinkle with salt and pepper; place herbs in body cavity. Tuck wings under and tie drumsticks together with kitchen twine. Brush butter over turkey. Place turkey, breast-side up, in roasting pan and tent loosely with foil. Add 1 cup Stout Beer to roasting pan. Roast 3 hours for 14 pound turkey; 3.5 hours for 15 pound turkey; 4 hours for 16 pound turkey.  Baste every 30 minutes with pan juices. Cook until thermometer placed in center of thigh next to body (not touching bone) reaches 170 F. Remove foil cover; generously brush turkey with 1 cup of Stout-Maple Glaze. Return to oven and roast until thigh registers 180 F, about 45 to 60 minutes longer.
Transfer turkey to platter or carving board and tent loosely with foil. Let stand 30 minutes before carving.
Nutrition Information, Per Serving:
760 calories; 36 g fat; 13 g saturated fat; 10 g carbohydrate; 91 g protein; 7 g sugars
Spiced Cranberry Lambic Fruit Marmalade
Makes 6 cups
2 navel oranges
4 cups fresh cranberries (about 1 pound)
1 bottle (12 oz.) fruit lambic or pumpkin ale beer
1 ½ cups sugar
1 ½ cups light corn syrup
1 stick cinnamon
1 whole star anise
2 Bartlett pears, peeled and diced (about 2 cups)
Remove zest (colored part of peel) of oranges in long strips with a vegetable peeler; set aside. Cut oranges into wedges and then into ½ inch dice. Set aside.
Cut pieces of zest crosswise into very thin strips to make 1/3 cup of strip. Place strips in small saucepan; cover with cold water and bring to a boil. Reduce heat and simmer 3 minutes. Drain. Repeat this process three times, using fresh water each time.
In large saucepan, combine zest, cranberries and Lambic or Pumpkin Ale Beer; bring to a boil. Reduce heat to medium-low and gently boil 12 minutes. Add diced oranges, sugar, corn syrup, cinnamon stick and star anise; return mixture to a boil. Cook over medium-low heat 25 minutes, stirring several times. Stir in diced pears and continue to simmer 20 minutes, stirring several times, until thickened and glossy. This will make about 6 cups of marmalade.
Remove from heat and pour into 2-quart serving bowl. Cover with plastic wrap to cool to room temperature. Cover and refrigerate. Serve at room temperature.
Nutrition Information, Per Serving:
140 calories; 0 g fat; 35 g carbohydrate; 0 g protein; 32 g sugars

Flank Steak Lager Beer Chimichurri6 servings

1 bottle (12 oz) Lager Beer
1 ½ tsps cumin seeds
2 cups cilantro leaves
1 cup Italian parsley leaves
3 cloves garlic
1 tsp crushed red pepper flakes
1 tsp sugar
1/3 cup extra-virgin olive oil
3 TBLS red wine vinegar
½ cup finely shredded carrot (about 2 carrots)
¾ tsp salt
1 ½ pound flank steak
In deep 3-quart saucepan, combine Lager Beer and cumin seeds; bring to a boil. Cook until beer is reduced to about 1/3 cup, about 10 minutes. Remove mixture from heat and cool to room temperature. Transfer to medium bowl and set aside.

In bowl of food processor, combine cilantro, parsley leaves, garlic, red pepper flakes and sugar. Pulse together until mixture resembles a coarse paste. Scrape mixture into beer sauce; add oil, vinegar, shredded carrot and salt. Stir well until sauce comes together. Let stand at room temperature one hour to allow flavors to develop. Can be refrigerated up to one week.

Place steak on a plate and brush both sides, using ¼ cup of the chimichurri sauce. Let marinate at least two hours and up to six hours.

Prepare an outdoor grill with a medium-hot fire, or preheat a stove-top grill pan. Grill steak 7 to 9 minutes per side for medium rare doneness. Remove steak, place on a cutting board and loosely tent with foil. Let rest for 10 minutes. Thinly slice across the grain, and serve with the additional chimichurri sauce.

Nutrition Information, Per Serving:

330 calories; 20 g fat; 5 g saturated fat; 6 g carbohydrate; 1 g fiber; 1 g sugars; 25 g protein 

Serves 6

5–6 chicken leg quarters (about 4.5 pounds), skin removed
2 TBLS dry Jamaican jerk seasoning
1 TBLS olive oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 TBLS peeled and chopped fresh ginger
3 cloves garlic, chopped
1 tsp salt
1 ½ cups parboiled rice
1 bottle Bock Beer (12 ounces)
½ cup unsweetened coconut milk
1 can red or pink beans (16 ounces), rinsed and drained
½ cup roughly chopped cilantro, divided

Coat chicken all over with jerk seasoning.

In large Dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8-10 minutes per batch. Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.

To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3–4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30–35 minutes, or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Nutrition Information, Per Serving:
620 calories; 20 g fat; 8 g saturated fat; 55 g carbohydrate