Blog

Nitro Irish Stout Dinner




Hey everyone! Maggie Still here the social media coordinator for Breckenridge Brewery. I’m thinking of making this a monthly thing, Breck Beer Dinners at home? What do you think?

Last month I cooked the Vanillatine’s date Vanilla Porter chicken dinner from Half Baked Harvest. (see it here!) This month I cooked up a Nitro Irish Stout, St. Patrick’s day delight. From our Farm House restaurant in Littleton, we have a fun and very easy Nitro Irish Stout dinner. So grab your beer and your ingredients and enjoy the holiday!

CORNED BEEF AND BEER BRAISED CABBAGE & NITRO IRISH STOUT GRAVY

Corned Beef & Veggies:
Let’s make this easy. Buy it corned and ready to go. Use all that time you saved to drink more beer!

INGREDIENTS

  • 1 corned beef* (Whatever size for your family! I used a 2lb)
  • Red potatoes 5-8 quartered
  • 1 bag of baby carrots
  • 3 onions, large diced
  • 1/2 can of NIS

*If it’s a “bake in the bag corned beef” you can just put it in a pan, in the bag, next to the veggies and cook it all together.


Place corned beef and then add in as many carrots, potatoes, and onions as you want in a large oven-safe dish. Pour Nitro Irish Stout on top. Bake in the oven at 350 for 1 hour. BOOM, easy, now go make your gravy!

**Make sure your Corned Beef is at least over 160 degrees.

 

Gravy:

INGREDIENTS

  • 1 TBL flour
  • 1 TBL butter
  • 1 TBL Beef Base/paste
  • 1/2 can of NIS
  • 1 cup of water
  • 1/2 cup of dijon
  • 2 TBL garlic, chopped
  • 2 each yellow onions, julienned
  • 2 TBL brown sugar
  • 2 TBL red wine vinegar
  • 1 TSP salt
  • 3 TSP pepper

Instructions:
Melt the butter over low and add the garlic. Once the garlic starts to brown add the flour and mix into a Roux. At this point add the beer, water, and beef base.

Bring it to a simmer, add the dijon, onions, sugar, and vinegar. Don’t boil this sauce but let it simmer until the onions are cooked through. (I personally didn't use any onions as I have a fiance that does not like them)

Add salt and pepper to taste. The measurements don’t count, it’s a personal preference.

Simmer until it’s the consistency you like. But don’t boil it!

Cabbage:
While your sauce is going, clean your cabbage and peel it leaf by leaf.

Bring the following to a boil:

  • 4 cups water
  • 1/2 can NIS
  • 2 TBL red wine vinegar
  • 1 TSP salt


Once boiling, remove from heat and add you’re cabbage. Stir it well and set it aside.

At this point, pull your corned beef cabbage and rest it for 10 minutes.

Slice against the grain, pull and drain the leaves, and lay the corned beef over the cabbage. Top it with gravy and chopped parsley to finish. There you have it, an easy recipe to throw together in the kitchen for an easy St. Patrick’s Day treat to enjoy during or after the festivities.

Pour yourself a Nitro Irish Stout and you are good to enjoy!



 

 



Comments