Beer brats are a super comfort food that’s easy to make and you end up with a bunch of them! If you like grilled sausage and you have never tried beer brats, then you need to try this recipe!
Directions
This recipe assumes 2 packages with usually 5 or 6 brats. First, chop the onion, pepper and garlic and add to a dutch oven or an 8 quart pot. Next add the butter to the pot and turn the heat to medium. Cook everything for about 5 minutes or until onions start to become translucent, then add the brats and the beer. Bring everything to a boil on medium high, then reduce back to medium. Allow beer to reduce down until ⅓ is remaining. This will take around 3 hours. At this point place brats on the grill to add color and fire flavor. Grill for about 5 minutes per side. Add a few hot dog buns with swiss cheese on the top rack for a few minutes. Place brats back into dutch oven and set burner on low. The brats are now ready to serve on buns topped with the onion and pepper mixture. As an alternative, skip the buns and serve with mashed potatoes.
Need a party appetizer for your “That big game lawyers won’t let you mention” party? Throwing a cinco de Mayo festival? Well check out this hearty cheese beefy dip for your tortilla chips!
Directions
Chopping veggies – this can be done the night before (requires 3 containers)
Start by dicing the onion and place half in one container and the other half in another container. Do the same for the bell pepper. Chop or mince 2 garlic cloves and add to one container, then mince the remaining 2 cloves and add to the other container. Close one container and place in the refrigerator. Next remove the seeds and dice the jalapenos and poblano peppers. Add them to the remaining container. Close this container and place it in the refrigerator. Next, dice the tomatoes and chop the green onions and add to a new container. Pick 1/2 cup of cilantro leaves and add it to the container. Close the container and place in the refrigerator.
Carne
In a large skillet, cook the ground beef on medium high heat until it turns brown. When the beef is cooked, move it to a baking dish using a slotted spoon to allow the juices and fat to remain in the pan. Lower the heat to medium. Add the diced onion, bell pepper, and garlic mixture to the pan. Add some salt and pepper then cook until the onions are nearly translucent (about 8 minutes). Add cumin, chili and chipotle powder, and cayenne and cook for 1 more minute. Add the broth and then add the cooked beef back into the skillet. Stir everything frequently and scrape any bits from the bottom of the frying pan into the mixture. Allow everything to simmer until the liquid is evaporated then transfer everything back to the baking dish.
Cheese sauce
Melt the butter in the skillet on medium heat. Add the diced onion, bell pepper, jalapeno, poblano and garlic mixture. Cook until the onions become translucent (about 8 minutes). Add half of the diced tomatoes and 1 teaspoon of kosher salt. Slowly add flour and stir until well mixed. Add the milk and allow the everything to come to a boil. Reduce the heat to medium low and slowly whisk in the shredded cheese. Add the cheese in parts at a time instead of all at once. As more cheese is added, it will become more difficult to whisk around. So you may need to increase the burner heat to help melt the cheese. After all the cheese is added and melted, pour the cheese mixture over the beef in the baking dish. Stir the beef and cheese to mix everything together. Top the cheese with spoonfuls of sour cream, guacamole, diced tomatoes, green onions, and cilantro. You can also add sliced jalapeños, bacon bits, more shredded cheese, hot sauce, or anything else you like.
Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.
Directions
First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.
The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.
Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.
While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.
After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.
Cold and flu season is here yay! No need to worry we’ve got your back with a chicken soup recipe. This recipe uses the leftover carcass of a chicken to create a flavorful broth and a hearty soup. Once you make this soup you will never throw away an unused chicken carcass again!
Directions
The first step is to make a broth. You can do this days in advance and store the broth in a refrigerated or a frozen jar. Or you can take a nice lazy weekend and create the broth and soup at the same time. If you choose this path we recommend that you chop all the vegetables for the broth and soup at the same time.
For the broth, rough chop 3 celery sticks, 3 carrots, 1/2 white onion, and 1 garlic clove. You can add the tops of celery with the leaves to the broth. Add 2 whole sprigs of rosemary, thyme and sage. For the soup, finely chop 3 celery sticks, 3 carrots, 1 yellow onion, and 2 garlic cloves. Chop 2 sprigs of rosemary, thyme and 2 sprigs of sage.
Feel free to experiment and add more celery, carrots and onion to both the broth and soup mixtures.
Next, add the broth veggies and the chicken carcass to a large pot or dutch oven. Include any giblets, neck, and backbone that you may have from the chicken. As a side note, it’s worth saving and freezing the backbones, necks and giblets from any whole chickens that you spatchcock and cook. No need to throw that stuff away, turn it into soup! Next submerge the chicken and veggies in water (approximately 12 cups of water). Set the burner heat on high until the contents starts to boil. Then reduce the heat to low and simmer for 2 hours stirring occasionally. Then turn off the heat and allow the broth to cool down. Using a slotted spoon, remove all chicken from the soup and place on a cutting board to cool off. Pour the liquid contents through a sieve into another pot to filter out all the vegetables from the broth liquid. Next pull the chicken meat off the bones and add it to the filtered broth liquid. Next add your soup veggies and herbs to the meat and broth mixture. Place the soup pot back on the stove and cook for 1 hour on medium low. Add the rice and navy beans and cook for another hour.
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