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[Beer]

Beer Braised Lamb Shanks



Tyler Florence recipe.

Ingredients
* 2 tablespoons coriander seeds
* 2 tablespoons fennel seeds
* 1 tablespoon black peppercorns
* 4 large lamb shanks (1 to 1 1/2 pounds each)
* Kosher salt and freshly ground black pepper
* Extra-virgin olive oil
* 1 large white onion, cut into 1/2-inch pieces
* 3 celery stalks, cut crosswise into 1 1/2-inch lengths
* 2 carrots, peeled and cut crosswise into 1 1/2-inch lengths
* 1 small leek, halved, sliced crosswise, and washed well
* 6 garlic cloves, peeled
* 3 bay leaves, preferably fresh
* 1 (16-ounce) can San Marzano tomatoes, with their juices
* 1 (6-ounce) can tomato paste
* 3 cups dry red wine
* 4 cups low-sodium beef broth
* 4 (12-ounce) bottles Guinness stout
* 1/4 cup chopped fresh thyme leaves
* 5 fresh marjoram sprigs
* 1 bunch baby carrots
* Juice of 1 lemon
* 2 bunches watercress, tough stems removed
Preparation

Preheat the oven to 325 degrees. Combine the coriander seeds, fennel seeds and peppercorns in a small, heavy skillet. Toast over medium-high heat until the seeds are aromatic and slightly darker, about 2 minutes. Transfer to a spice grinder or use a mortar and pestle to grind to a fine powder. Rub each shank with a generous teaspoon of the spice blend and sprinkle with salt.

Heat a 4-count of oil in a large, wide, heavy pot over high heat. Add the shanks and brown on all sides, turning often, about 15 minutes. Remove the shanks from the pan. Add a 2-count of oil to the same pot, then add the onions, celery, carrots, leeks, garlic, and bay leaves. Saute over high heat until the vegetables start to soften and take on some color, about 15 minutes. Add the tomatoes, (crushing them by hand), tomato paste, and red wine. Stir to combine and cook for an additional 10 minutes over high heat. Add the beef broth and Guinness, then return the seared lamb shanks to the pot, nestling them into the liquid. Bring the braising liquid to a simmer, then cover the pot and slide it into the oven.

Braise the shanks for 2 1/2 hours total, adding the thyme and marjoram to the pot after 2 hours. The lamb should be tender and falling away from the bone.

[Beer]

I use less BBQ sauce and a bit more beer than the video shows. You can do these in the oven and then finish them off on the grill or broiler and put it back into the sauce. The onions completely melt into liquid and the bones separate from the meat as it cooks. I cook this at 350 degrees for 2-3 hours.

If I'm going to do the ribs in the smoker, I leave the slabs whole and do the sauce in a sauce pan with some scrap pieces of rib or ham hocks. Sometimes I'll add apricot brandy. When smoking, I always do a dry rub at least 2 days prior.

http://www.youtube.com/watch?v=rt_yL...eature=channel

[Beer]

Beer Brined Pork Chops

For brine:

2 cups water
1 bottle dark beer
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup molasses
1 1/2 cups ice
For chops:
6 pork chops, bone-in
6 cloves garlic, minced
2 teaspoons salt
2 teaspoons black pepper

Preparation:

Combine all ingredients for brine in a large bowl. Place chops in a resealable plastic bag and pour brine over it. Seal bag and place in refrigerator for 3-5 hours. Preheat grill for medium-high heat. Combine garlic, salt, and black pepper in a small bowl. Take chops out of bag, pat dry, and rub with garlic mixture. Place pork chops on grill and cook for 10-12 minutes per side. Remove from heat and serve.

[Beer]

chicken a la keistered beer can

smear the outside with lemon and then dry rub it.
I stuff the cavity with onions and lemon before plugging it with the can
drink about 1/3 of the can first. Poke a few holes near the top.

[Beer]

[ThatHaole]

http://www.youtube.com/watch?v=jQX2kC1jUB8

[ThatHaole]

http://www.youtube.com/watch?v=EeceM...eature=related

[scampr]

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the scary thing is I bet my kids would love that!

[TheSNakE]

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Sheldon loves spaghetti with hot dogs cut up in it