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    Entries in beef (2)


    Stout and Steak... Again

    As I am sure you are aware, this is not the first time BeerBasics has taken up this subject. A fine editorial offering on why beer is for breakfast can be found here… Why Stout with Steak and Eggs . My all-time favorite stout and steak story will take you to Montreal and you will find out Why Stout goes with ... "Hanger" Steak.

    What I have here is a picture of a pint of stout accompanied by a plate holding roasted Yukon fingerling potatoes, something green, a cup of horseradish spiked dairy and the tastiest beefiest flavored cut of beef that there is, Hanger Steak. (See above.) As I can’t recall the name of the Stout or the name given to that particular dish or the type of green stuff in the picture the establishment and the brew will remain anonymous. Nevertheless, it is too important a topic not to press on. Let me begin at the beginning…

    Fillet Mignon is too tender to my teeth. New York Strip is missing the flavor that comes from a less marbled cut of beef. The same can be said for Prime Rib, T-Bone and Sirloin. There are none to compare to this cut of beef.

    When it is seared or charred on the outside and finished to a bit under 120F the sweet but Carbon- rich flavors of the outside well-cooked layer of meat is complemented and echoed by the roasted malts in a Stout.

    The warm-rare portion of the meat finds complement and echo-flavors when the sweeter malt flavors are introduced to the mélange. Should there be a bitter bite of hop tang in the finish, the slightly sweet flavors of the rare meat make a nice balance.

    The roasted, buttery Yukon fingerlings add a texture contrast with a base of roasted potato to balance the robust flavors of the beef and beer.

    And then there is the ambiance…  Choose well my friends, for all the finest flavors and taste delights in all the world can be thrown out of focus when it’s the wrong place and the wrong time. But that’s another story…




    Cooking with Beer Recipe Recap

    As January slides into February and many look forward to St. Patrick’s Day food fests it is the ideal time to spend some time in the kitchen. First of all, it’s warmer in most kitchens. Second, that is usually where the refrigerator is and that is where most beer lives. And finally, soups, stews, braised foods and pot-roasts warm the soul as well as the body.

    Over the last few months BeerBasics has featured a few postings about how beer fits into this picture.

    Spring of 2012 called for a Easter Lamb ( ),

    Sunday dinner without Sausage and Meatballs ( ) is sadly lacking.

    Who can forget a Stout Pot Roast (  )?

    Well, the next experiment will be making a “classic” béchamel sauce with beer replacing the milk! Look for “Beer Mac & Cheese a la BeerBasics”... and if you don’t see it soon let me know about it!