Category Archives: Recipes

Recipe O’ the Season: Red Seal Beef

Active Time: 1 hour
Start to finish: 3 hours

Red Seal AleIngredients:
1 ½ lb. Onions, sliced
About ½ cup canola oil
4 garlic cloves, finely chopped
13 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 lbs. boneless beef chuck, cut into 1½ inch cubes
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 bay leaves
2 (12 oz.) bottles of Red Seal Ale
1 tablespoon light brown sugar
Garnish: chopped fresh flat-leaf parsley

Cook onions in 2 tablespoons oil in a 6-to 8- quart ovenproof heavy pot over moderate heat, stirring frequently, until lightly browned, about 30 minutes. Add garlic and cook, stirring, for 5 minutes.

Preheat oven to 325F. Combine flour, salt, and pepper in a large bowl. Pat beef dry and toss with flour mixture. Heat 2 tablespoons oil in a heavy skillet until hot but not smoking, then brown beef in batches, adding as browned to onions and adding more oil to skillet as necessary. Add Worcestershire, mustard, bay leaves, thyme, and enough beer to pot to just cover beef and onions, and then bring to a simmer. Cover pot and braise stew in middle of oven, stirring in brown sugar after an hour, until meat is tender, about 2 hours. Season stew with salt and pepper.

Posted in Recipes, Red Seal Ale | Tagged , , | Comments Off

Recipe O' the Season: Clams Steamed in Scrimshaw Pilsner

North Coast Brewing Scrimshaw PilsnerRecipe O’ the Season: Clams Steamed in Scrimshaw Pilsner

Ingredients:
1 large onion, chopped
3 garlic cloves, minced
½ lb. chorizo
3 tablespoon olive oil
1 cup chopped plum tomatoes
6 oz. Scrimshaw Pilsner
1 dozen little neck clams

Sauté onion, garlic and chorizo in olive oil till browned, about 10 minutes. Add the tomatoes, beer and clams. Simmer covered on low heat till clams open, about 10 minutes.

Posted in Recipes, Scrimshaw | Tagged , , | Comments Off

Recipe O’ the Season: Acme Welsh Rarebit, AKA Mac ‘n’ Cheese

Acme Pale AleAcme Welsh Rarebit, AKA Mac ‘n’ Cheese

Ingredients:
8 oz. grated Lancashire Cheese
5 oz. Acme Pale Ale
1 lb. elbow macaroni or brown bread for toast
2 oz. butter
½ teaspoon paprika
1 teaspoon Coleman dry mustard
2 egg yolks, beaten

To make Cheese Sauce:
Melt butter in a double boiler over low heat. Add grated cheese. Stir. Add beer slowly stirring or hand whisking until smooth. Stir in paprika, mustard, and eggs. Keep stirring until warm throughout. Never let this mixture bubble or boil. When thoroughly warm and mixed, add to cooked macaroni or ladle over toast.

Enjoy.

Posted in Acme Ale, Recipes | Tagged , , | Comments Off