CORNED BEEF AND CABBAGE WITH BEER
4 pounds corned beef brisket
4 bay leaves
5 cloves garlic
2 carrots, cut in half and sliced
3 unpeeled red potatoes, scrub washed and cut in half
1 cabbage cut in 8-wedges
1 can beer
1 cup chicken broth
6 whole cloves
1/2 teaspoon peppercorns
In a large crock-pot, pour in beer and chicken broth, stir in
the cloves, peppercorn, seasoning pack, bay leaves and garlic
(smash garlic with flat side of butter knife). Place beef
brisket in the center of the pot then stuff the cut carrots and
the cut cabbage on the sides and top. Add as many cut potatoes
as you desire depending on room left in pot. Add enough water to
fill crock-pot liquid level 1/3 of the way. Cover and cook on
low until brisket is tender and shreds, about 8-10 hours.
Serve with a side of horseradish and a side of ketchup.
694 calories, 46 grams fat, 18 grams carbohydrates, 47 grams
protein per serving. This recipe is low in carbs.
This recipe for Corned Beef and Cabbage With Beer serves 6
RYE BEER BREAD
2 3/4 cups white bread flour
1 1/4 cup rye flour
3/4 cup dark beer
3 tablespoons honey
1 tablespoon margarine
2 packages dry yeast
1/2 cup warm water (105~ to 115 degrees)
2 teaspoons caraway seed
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Mix 1 1/2 cups white flour and rye flour. Heat beer, honey
and margarine until warm (105 degrees to 115 degrees). Dissolve
yeast in warm water in a large bowl. Add beer mixture, caraway
seed, salt, garlic powder and 1 1/2 cups flour mixture. Beat
until smooth. Stir in remaining flour mixture and enough
additional white flour to make a soft dough. On floured board,
knead until smooth, about 4 minutes. Shape into a ball.
Place in a greased 8-inch round pan, turning to grease top.
Flatten to fit pan. Cover. Let rise in warm, draft-free place 45
minutes. Bake at 375 F for 25 to 30 minutes, or until done.
Remove from pan. Brush with additional margarine if desired.
Cool on rack.
This recipe for Rye Beer Bread makes 1 loaf
This is a moist cake that is super easy to make.
- 1 (18.25 oz.) package Yellow Cake Mix
- 1 (3.5 oz.) package instant vanilla pudding mix
- 1 cup beer
- 1/4 cup vegetable oil
- 4 eggs
1. Preheat oven to 350 degrees F (175 degrees C), and grease
and flour a 10-inch bundt pan.
2. Combine cake mix and pudding mix in a large bowl. Add beer
and vegetable oil and mix lightly. Add 4 eggs. Beat at high
speed until mixture is thick, creamy, and smooth. Pour into
greased and floured bundt pan.
3. Bake at 350 degrees F for 55 minutes. Cool in pan for 10
minutes, then turn out onto a wire rack and cool completely.
Frost as desired.