3 Recipes using beer
Friends, we have a revelation for you. Beer, it's not just for drinkin'. In fact, chefs and home cooks across the country have been adding brew to their favorite dishes for decades. Join the movement by whipping up one of these beer-filled delicacies, including braised flank steak tacos, boozy mac-n-cheese and dark chocolate Bundt cake.
Not only are these great recipes to tackle for game day, tailgates or busy weeknights, but they are also perfect dishes to prepare for your Oktoberfest celebrations! Just be sure to save yourself enough beer to drink and pair with the dishes!
Beer macaroni and cheese
Recipe adapted from Live, Love, Pasta
Serves about 6
- 2-1/2 cups cooked pasta (we used penne)
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 8 ounces of beer (wheat ale works best)
- 1 cup light cream
- 1 cup sharp cheddar cheese
- 1/2 cup mozzarella cheese
- 2 tablespoons freshly grated Parmesan
- Salt and pepper to taste
- Heat a large pot over medium-high heat. Add butter and melt. Add in garlic and onions and cook until fragrant, about three minutes. Add flour and whisk to create a roux. Add in beer and cream and bring to a boil. Reduce heat to low and simmer for about 5 to 10 minutes, or until thick.
- Remove from heat and stir in cheeses.
- Add pasta to the cheesy sauce, sprinkle with salt and pepper and enjoy!
Beer braised flank steak tacos
Recipe adapted from Women's Day
Serves about 4
- 1 pound flank steak, cut into thirds
- 1 red onion, sliced
- 5 cloves garlic
- 1 cup sliced mushrooms
- Liberal dashes of salt and pepper
- 2 tablespoons crushed red pepper
- 8 ounces amber ale
- Flour tortillas
- Liberally rub the steak with salt and pepper.
- Place onions, garlic and mushrooms in the bottom of a slow cooker. Place steak over the vegetables.
- Pour beer over the steak and vegetables. Cook on low for six to eight hours, or until steak is done. Cut into strips strips and serve in a tortilla with the braised vegetables, cheese or sour cream!
Guinness dark chocolate Bundt cake
Recipe adapted from Cooking Light
Serves about 8
For the cake:
- 1-1/4 cups flour
- 3/4 cup brown sugar
- 2 tablespoons white sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Dash of sea salt
- 4 tablespoons butter, softened
- 3 tablespoons unsweetened applesauce
- 2 egg whites
- 1 large egg
- 3/4 cup Guinness
- 2 tablespoons chocolate chips (semi-sweet)
- 1-1/2 teaspoons vanilla extract
For the glaze:
- 1/2 cup unsweetened chocolate chips
- 2 tablespoons Guinness
- 1 tablespoon butter
- Preheat oven to 350 degrees F. Liberally grease a Bundt pan with cooking spray. Set aside.
- In a large bowl, mix flour, sugars, salt, cocoa powder and baking soda and stir well. Add in softened butter, applesauce, vanilla, egg whites and egg and beat with a handheld mixer until fully combined. Using a wooden spoon, fold in Guinness and chocolate chips until batter thickens a bit.
- Pour mixture into the Bundt pan and bake for 40 minutes, or until a toothpick inserted comes out dry. Let dry on a wire cooling rack.
- Prepare glaze by microwaving chocolate, butter and Guinness in a microwave safe dish for about one and one-half minutes, stopping to stir at 30 seconds. Using a spoon, drizzle glaze over the cake and dust with powdered sugar