All Corn Beer Recipes

BEER CHEESE CORN CHOWDER

Steps:

• Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.
• Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
• Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
• Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
• If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.

JAN'S BEER-BRINED CORNED BEEF

Steps:

• Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
• Soak wood chips in apple juice for 2 hours.
• Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
• Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
• Place meat directly on the grate and allow to smoke for 2 hours.
• Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
• Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
• Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
• Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
• Slice beef into very thin slices across the grain.

BEER CORNBREAD

Steps:

• In bowl stir together cornmeal, flour, baking powder, baking soda, and salt.
• In another bowl combine the eggs, milk, beer and oil. Add to the dry ingredients.
• Mix Well.
• Turn into a 8x8x2 pan sprayed with pam.
• Bake at 425 for 15 minutes or until done.
• Serve warm with Molasses, Maple syrup, honey or butter.