Recipes

Watch our O'Hara's Cookbook grow. Feel free to email us your favorite recipes that you love to serve with beer and wine!

 

 

 

 

 

 

The first recipe is a simple, but delicious Belgian Beef stew made with beer. It can be served over potatoes, spatzel, and rice, but it's fantastic served over french fries and along with beer.

 

 

Belgian Beef Carbonnades

 

4 lbs stew beef (or pork!)

1 large onion, chopped

olive oil

butter

flour

enough beer to cover the meat (several cans) experiment with different beers- personally, I like it cooked with a cheap, light, American Lager.

1 level tbsp salt

1 heaping tbsp caraway seeds

1 level tbsp thyme

4 heaping tbsp brown sugar

2 tbsp Bovril or other beef base

2 bay leaves

1 heaping tbsp black pepper

In large casserole, saute onions until golden. In separate frying pan, brown floured meat cubes in butter. Add meat to casserole and add enough dark beer to cover meat. Add all ingredients and simmer for 2½ to 3 hours. 

 

 

 

 

 

 

************************************************************************ 

The next recipe pairs well with full-bodied US, South American and Austalian red wines like Cabernet Sauvignon, Syrah and Shiraz.

 

 Cowboy Steak

 

from "The Great Steak Book" by Grady Spears. 
Straightforward. Simple. Steak. 

serves 4 

Cowboy Blend : 

•1/2 Cup freshly ground coffee  
•1/2 Cup coarsely ground black pepper 
•1/4 cup kosher salt  
•1/4 cup brown sugar 

•4 (14-16 ounce) Rib-eye steaks. i prefer bone-in always but for this it's not a must. 

•2 tablespoons vegetable oil. 

preheat oven to 450 

season steaks evenly coating all sides and edges. you will most likely have extra blend. don't over-coat. 
heat oil in large heavy skillet just to smoking point. 
add as many steaks as skillet will hold not overcrowding. 
sear well 2-3 minutes per side. 
transfer together to baking dish and cook in oven for 5-7 minutes for medium rare, depending on thickness. the steak i had tonight was 1 inch thick and bone-in so i cooked it for less than 5 minutes. 

let stand for 3-5 minutes. 

i served this with the steak's juices from the baking dish. it needs nothing else. the flavor is all in and on the steak. 

sides were a simple steamed and lightly sauteed asparagus and a quick tomato relish (olive oil sautee red onion, then add chopped vine ripened tomatoes, sprinkle with sugar and lightly with white wine vinegar, reduce heat and let simmer while you prepare steaks, let cool and serve on dish to the side - spread on parker house rolls.