Type what you have

Ingredients

• ✓ dark beer
• ground beef
• serrano pepper
• butter
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties.
3. 3 Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By James Grandin

Ingredients

• ✓ dark beer
• butter
• onion
• garlic
• bratwurst
• hot dog bun

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
3. 3 Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

By Allrecipes Member

Ingredients

• ✓ dark beer
• chicken breast
• chipotle pepper
• adobo sauce
• olive oil
• corn tortilla

Instructions

1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Ingredients

• ✓ dark beer
• beef sirloin steak
• teriyaki sauce
• brown sugar
• seasoned salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat grill for high heat.
2. 2 Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
3. 3 Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
4. 4 Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

By Craig Jones

Ingredients

• ✓ dark beer
• ground beef
• green bell pepper
• sweet onion
• tomato juice
• mild chili bean
• hot chili bean
• chili powder
• garlic salt
• white vinegar
• allspice
• red pepper flake
• bay leaf

Instructions

1. 1 Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
2. 2 Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.

By cincychic

Ingredients

• ✓ dark beer
• water
• garlic
• corned beef brisket
• spice packet
• brown sugar
• baby red potato
• carrot
• onion
• cabbage

Instructions

1. 1 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot). Place trivet inside.
2. 2 Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
5. 5 Cover brisket with aluminum foil; let rest for 15 minutes.
6. 6 Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
7. 7 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

By N8TE

Ingredients

• ✓ dark beer
• apple cider vinegar
• red bell pepper
• celery
• carrot
• onion
• garlic
• venison rib
• cajun seasoning
• salt
• pepper

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Pour beer and vinegar into a large roasting pan. Add red bell peppers, celery, carrots, onion, and garlic.
3. 3 Rub venison ribs with Cajun seasoning, salt, and pepper. Place ribs over vegetables in the roasting pan. Cover with a tight-fitting lid or aluminum foil.
4. 4 Bake in the preheated oven until meat falls off the bone, about 18 hours.

By chad nikki

Ingredients

• ✓ dark beer
• mustard
• salt
• black pepper
• garlic
• clove
• corned beef roast
• spice packet
• carrot
• red potato
• green cabbage
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ dark beer
• dark chocolate
• salt
• black pepper
• oregano
• chili powder
• beef broth
• chipotle pepper in adobo sauce
• kidney bean
• black bean
• tomato paste
• tomato sauce
• bacon
• sausage
• beef stew meat
• orange bell pepper
• yellow bell pepper
• garlic
• onion
• yellow onion
• vegetable oil

Instructions

1. 1 Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
2. 2 Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

By Beer and Food Guy

Ingredients

• ✓ dark beer
• clam
• cornmeal
• olive oil
• garlic
• chourico sausage
• red onion
• red pepper flakes
• clam juice
• roma tomato
• oregano
• salt
• pepper

Instructions

1. 1 Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
2. 2 Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
3. 3 Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

By SKISMITTY

Ingredients

• ✓ dark beer
• bacon
• beef chuck
• salt
• black pepper
• onion
• garlic
• tomato paste
• carrot
• celery
• thyme
• sugar
• black pepper
• chicken stock
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
3. 3 Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.
4. 4 Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
5. 5 Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.
6. 6 Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
7. 7 Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
8. 8 Simmer stew until beef is fork-tender, about 2 hours.
9. 9 Stir stew occasionally and skim fat or foam if desired.
10. 10 Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
11. 11 Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

By John Mitzewich

Ingredients

• ✓ dark beer
• turkey sausage
• ground beef
• onion
• beef stew meat
• tomato
• water
• chili powder
• red pepper
• white pepper
• white sugar
• cinnamon
• salt
• black pepper
• tomato paste
• kidney bean

Instructions

1. 1 Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
2. 2 In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot.
3. 3 Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.

By jen

Ingredients

• ✓ dark beer
• ground beef
• olive oil
• celery
• onion
• garlic
• tomato sauce
• tomato
• mushroom
• chili bean
• kidney bean
• cumin
• chili powder
• coriander
• cayenne pepper
• worcestershire sauce

Instructions

1. 1 In a large skillet over medium heat, cook beef until brown. Drain.
2. 2 In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.

By Donnak

Ingredients

• ✓ dark beer
• cilantro
• pico de gallo salsa
• cabbage
• egg
• whitefish
• all-purpose flour
• corn tortilla
• canola oil
• mayonnaise
• sour cream
• water
• lime
• oregano
• basil
• salt
• onion

Instructions

1. 1 Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.
2. 2 Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.
3. 3 Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.
4. 4 Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.
5. 5 Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.
6. 6 Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.

By unclejjp

Ingredients

• ✓ dark beer
• black pepper
• salt
• tomato paste
• whole-grain dijon mustard
• brown sugar
• thyme
• bay leaf
• beef stock
• all-purpose flour
• potato
• mushroom
• carrot
• garlic
• onion
• beef pot roast
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
3. 3 Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
4. 4 Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

By Pam

Ingredients

• ✓ dark beer
• flat-leaf parsley
• potato
• brussels sprout
• balsamic vinegar
• flat-leaf parsley
• celery
• carrot
• chicken broth
• caraway seed
• bay leaf
• flour
• garlic
• onion
• butter
• vegetable oil
• black pepper
• salt
• pork shoulder

Instructions

1. 1 Season pork with salt and black pepper.
2. 2 Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
3. 3 Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
4. 4 Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
5. 5 Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
7. 7 Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
8. 8 Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ dark beer
• hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• cumin seed
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99

Ingredients

• ✓ dark beer
• liquid smoke
• chili seasoning
• worcestershire sauce
• chili bean
• tomato sauce
• tomato
• adobo sauce
• chipotle pepper
• green bell pepper
• celery
• garlic
• onion
• jalapeno pepper
• black pepper
• salt
• paprika
• ground turkey
• olive oil

Instructions

1. 1 In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
2. 2 Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.

By KimberlyClaire79

Ingredients

• ✓ dark beer
• black pepper
• jalapeno pepper
• chili sauce
• green chile pepper
• tomato
• red bell pepper
• green bell pepper
• onion
• taco seasoning mix
• ranch dressing mix
• kidney bean
• black bean
• green bell pepper
• red bell pepper
• whole kernel corn
• tomato
• hot pork sausage
• ground beef

Instructions

1. 1 Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
2. 2 Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
3. 3 Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.

By AccountKiller

Ingredients

• ✓ dark beer
• parsley
• black pepper
• salt
• butter
• milk
• cabbage
• russet potato
• bacon
• black pepper
• salt
• thyme
• garlic
• worcestershire sauce
• bay leaf
• carrot
• onion
• all-purpose flour
• beef chuck roast
• vegetable oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 To make the beef stew: Heat oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.
3. 3 Place the Dutch oven into the preheated oven and cook for 45 minutes. Uncover, stir, and cook until beef is very tender and liquid is reduced by half, about 45 more minutes.
4. 4 Meanwhile, to make the colcannon: Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.
5. 5 About 30 minutes before stew is ready, place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry, 1 to 2 minutes.
6. 6 Place cabbage into a microwave-safe bowl and add 1 to 2 tablespoons water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.
7. 7 Place potatoes into a large bowl; add warm milk, butter, salt, and pepper. Beat with an electric mixer until smooth and creamy. Stir in cabbage, crumbled bacon, and parsley until well combined.
8. 8 To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.

By Maureen Kelly-Nikolaisen

Ingredients

• ✓ dark beer
• habanero pepper
• serrano pepper
• anaheim chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• wasabi paste
• cumin
• brown sugar
• chili powder
• coffee
• tomato paste
• beef broth
• tomato
• garlic
• onion
• pork sausage
• ground beef
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add beef, sausage, onions, and garlic; cook and stir until beef and sausage are browned and crumbly, 7 to 10 minutes.
2. 2 Pour in tomatoes, beef broth, beer, tomato paste, and coffee, then season with chili powder, brown sugar, cumin, wasabi, oregano, cayenne, coriander, and salt. Stir in one can kidney beans and bring to a boil.
3. 3 While chili is coming to a boil, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add Anahiem, serrano, and habanero peppers; cook until just tender, 5 to 10 minutes.
4. 4 Add peppers to simmering chili. Reduce the heat, cover, and simmer for 2 hours.
5. 5 Stir in remaining 2 cans kidney beans and cook for 45 minutes longer.

By Aaron Christophersen

Ingredients

• ✓ dark beer
• black pepper
• salt
• cinnamon
• paprika
• paprika
• coriander
• cumin
• chipotle pepper
• oregano
• brown sugar
• bitters
• soy sauce
• liquid smoke
• tomato paste
• coffee
• corn kernel
• pumpkin
• tomato
• garlic
• jalapeno pepper
• yellow onion
• oyster mushroom
• cremini mushroom
• olive oil
• jackfruit
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
3. 3 Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

By Buckwheat Queen

Ingredients

• ✓ dark beer
• white sugar

Instructions

1. 1 Combine beer and sugar in a saucepan over medium heat; bring to a gentle simmer. Cook, skimming off any foam that forms on the top, until reduced to a light syrup consistency, 30 to 45 minutes.

By Brian Lowe

Ingredients

• ✓ dark beer
• mustard seed
• mustard seed
• garlic
• apple cider vinegar
• brown sugar
• salt
• black pepper

Instructions

1. 1 Soak brown and yellow mustard seeds with dark beer in a large bowl; set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
2. 2 Transfer soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
3. 3 Sterilize three 1/2-pint canning jars and lids in boiling water for at least 5 minutes.
4. 4 Pack mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
5. 5 Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on the rings.
7. 7 Refrigerate the jars of mustard for 2 weeks before using.

By pelicangal

Ingredients

• ✓ dark beer
• slow cooker liner
• onion
• maple syrup
• white vinegar
• caraway seed
• thyme
• worcestershire sauce
• bratwurst
• hoagie bun
• cheddar cheese
• lettuce

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ dark beer
• sauerkraut
• corned beef brisket
• onion
• garlic
• pickling spice
• swiss cheese
• rye bread
• thousand island dressing

Instructions

1. 1 Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.
2. 2 Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
3. 3 Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
4. 4 Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
5. 5 Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

By snosin

Ingredients

• ✓ dark beer
• potato
• onion
• celery
• carrot
• cauliflower
• water
• chicken bouillon cube
• worcestershire sauce
• black pepper
• garlic
• processed cheese
• parmesan cheese
• cheddar monterey jack cheese blend

Instructions

1. 1 Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

By EMMALA

Ingredients

• ✓ dark beer
• ginger root
• date
• all-purpose flour
• walnut
• clove
• cardamom
• allspice
• cinnamon
• salt
• baking soda
• all-purpose flour
• vegetable oil
• vanilla extract
• egg
• banana
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
2. 2 In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired.
3. 3 In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture.
4. 4 Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans.
5. 5 Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.

By Stephanie

Ingredients

• ✓ dark beer
• lime
• chile-lime seasoning
• ice
• tomato juice cocktail
• chamoy
• hot pepper sauce
• worcestershire sauce
• soy sauce
• cayenne pepper

Instructions

1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Ingredients

• ✓ dark beer
• butter
• quince
• all-purpose flour
• sugar
• salt
• vanilla extract
• lemon zest
• coconut oil
• demerara sugar

Instructions

1. 1 Heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. Cover, then gently cook the quince wedges until softened, about 15 minutes. Remove from heat and set aside.
2. 2 Mix the flour, white sugar, and salt in a bowl. In a separate bowl, mix the beer with the vanilla extract and lemon zest; gradually mix the flour mixture into the beer mixture until it becomes a smooth batter.
3. 3 Melt the coconut oil in a skillet over medium heat. When the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. Remove fried quinces to a warm platter while you finish frying. Sprinkle the fried quinces with demerara sugar to serve.

By THELASTBARON