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Recipes

French Onion Soup with Big Rock Traditional Ale

BT Calgary | posted Wednesday, Sep 9th, 2015

Courtesy BigRockBeer.com

Ingredients:

  • 8 Onions medium, peeled and sliced
  • 1 Tbsp. Garlic minced
  • 100 gr. Salted butter
  • 3 oz. Canola Oil
  • 1 cube of chicken, beef or vegetable broth
  • 990 ml Big Rock Traditional Ale (3 bottles)
  • 1 Tsp. Coarse Black Pepper
  • ½ Tbsp. Thyme
  • 3 oz. Balsamic Vinegar
  • Salt to taste
  • 1 Bay Leave
  • 4 slices of thick cut white toast bread
  • 12 slices of Swiss Cheese
  • 1 Tbsp. Italian Parsley finely chopped

Directions:

  1. Pour oil in a stainless steel pot, add butter, onions and garlic. Slowly caramelize onions.
  2. Dissolve broth cube in Beer and deglaze caramelized onions.
  3. Add salt, pepper, thyme, bay leave and Balsamic Vinegar.
  4. Cover pot and simmer for 30 minutes. Please note: do not boil, overheating will cause bitterness.
  5. Toast white bread in toaster or oven.
  6. Pour onion soup in oven proof soup bowl to the top, add slice of toast and top with 3 slices of Swiss Cheese.
  7. Turn oven to Broil and bake till cheese is melted and shows some brown colour.
  8. Garnish with chopped parsley.

Makes 4 servings

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Shepherd’s Pie with Scottish Heavy Ale

BT Calgary | posted Tuesday, Mar 4th, 2014

Yields: 6 to 8

Ingredients:

  1. 6 medium starchy potatoes, about 2.5 to 3 pounds, peeled and cut into thick slices
  2. 1 cup milk
  3. 3 tbsp butter
  4. Nutmeg to taste
  5. 250 gram Ground Pork lean
  6. 500 gram Ground Beef lean
  7. 4 tbsp canola oil, divided
  8. ½ lt. Beef Stock/Water
  9. 125 gram Onions Diced ¼ -inch dice
  10. 250 ml Beer
  11. 284 ml Diced Tomatoes (10oz can)
  12. 10 gram Madagascan Green pepper corns
  13. 100 gram Green Peppers diced ¼ -inch dice
  14. 100 gram Red Peppers diced ¼ -inch dice
  15. 100 gram Corn Kernels
  16. 100 gram Carrots diced ¼ -inch dice
  17. 100 gram Celery diced ¼- inch dice
  18. 1 tsp Thyme
  19. 1 tbsp fresh Parsley finely chopped
  20. 1 tbsp Salt
  21. 1 tsp Garlic finely chopped
  22. ½ tsp Ground Black Pepper
  23. Cornstarch to thick

Preparation:
1. Place potatoes in a pot and cover with cold water. Bring to a boil and season with salt. Cook to tender. Pre heat oven to 400 F.
2. Heat a large Dutch oven over high heat, add a couple of tablespoons of oil and heat until it begins to smoke. Add ground meat and caramelize until deep brown. Remove to a plate.
3. Add remaining tablespoon of oil. Add onions, garlic, sauté and add remaining vegetables to the pot, sauté and deglaze with beer and stir in stock.
4. Add meat with juice, peppercorns, diced tomatoes, thyme, parsley, salt, pepper, reduce heat and let simmer to thicken to your liking; use cornstarch to thicken the mix.
5. Drain and mash potatoes; stir in milk and melted butter. Season to taste with salt, pepper and nutmeg.
6. Place meat in large casserole dish and top with potatoes. Bake 20 min or until brown.

Courtesy Harry Griesser, Big Rock Grill

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