DARK BEER RECIPES

Steps:

• In a medium sauce pan reduce the quart of beef stock to about 1 1/2 cups and set aside.
• Season the short ribs with salt and pepper, and then dredge in flour until well coated.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the dredged ribs until browned on each side, about 5 minutes per side.
• When browned on both sides, remove the ribs from the skillet and set aside. Reserve pan drippings for later.
• To a slow cooker, add the onion as a bed, then add seared short ribs. Add any juice or drippings reserved from the pan.
• Add the stout beer, reduced beef stock, smashed garlic cloves, bay leaf, butter, salt and fresh cracked pepper.
• Place the lid on the slow cooker and set to low.
• Cook for approximately 8 hours or until tender. When done strain off the grease before removing the ribs to a platter, then thicken the sauce with a cornstarch slurry.
• Serve over egg noodles or rice and top with sauce.

Steps:

• Melt the butter in a pan on the stove and add the flour. Stir vigorously until a thick mixture is formed and fry briefly.
• Start pouring a thin stream of milk. Season with salt and pepper and bring the mixture to a boil and simmer briefly.
• Meanwhile, grate the cheese. Remove the pan from the heat and add them inside, pour in the dark beer, and stir.
• Return the pan to the hob and reduce the temperature. Stir the sauce periodically until the cheeses are completely melted and the pungent aroma of the beer has evaporated.
• Allow the sauce to cook over medium heat for a few minutes and remove from the heat.
• Pour the prepared sauce into a bowl and sprinkle with hot red pepper flakes.
• Serve the cheese dip with dark beer with salty crackers , chips , or toasted bread slices.