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Cooking with Beer: Embrace Fall Flavors
From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.
From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant. <a href="https://beerandbrewing.com/cooking-with-beer-embrace-fall-flavors/">Continue reading.</a>
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Belgian Dubbel-Braised Short Ribs
Serves: 4
- 1 lb short ribs
- 3 33 cl (11.2 oz) bottles Westmalle Dubbel
- 2 sprigs thyme, chopped
- 1 whole bay leaf
- 2 garlic cloves, diced
- Salt and pepper to taste
- Mirepoix (2 carrots, 1 leek, 1 onion—chopped in ¼” dice—and 1 Tbsp diced garlic)
- 1 Tbsp olive oil
- 2 cup beef stock
Marinate ribs overnight in one bottle's worth of beer with thyme, bay leaf, and two garlic cloves, covered in a large bowl or pot.
Remove ribs from marinade, pour marinade into a saucepan, and reduce marinade to ½ cup over medium heat. Set aside.
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