Slow Cooking with Craft Beer
There was once a time when beer options ranged from light to heavy. Today, the booming craft beer scene is bursting with new brews and brewers almost daily and with it has come an array of hops, malts and flavors. Craft beers can be nutty and toasted with notes of caramel or light and fruity with hints of citrus. Some beers can be woody, spiced and dry and some can be bold, hoppy and tropical. You can even find a peanut butter chocolate stout craft beer.
As such, these craft beers lend themselves quite well to cooking, especially slow cooking. For creative dishes with layered depth in flavor, give these craft beer-inspired recipes a try:
Pumpkin Ale Chicken Tacos
For beer aficionados, seasonal brews are one of the best things out there. From Christmas stouts to summer lagers and pumpkin ales, there's nothing like opening a beer and taking a sip of the season. With its notes of spice, nutmeg and cinnamon and a malty finish, pumpkin ale is especially great for cooking. These unique and flavorful tacos pack true flavor with the pumpkin beer and the pumpkin sriracha sauce.
- 2 pounds boneless skinless chicken breast
- 1 packet taco seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 cup pumpkin puree
- 1 bottle pumpkin ale
- 1 cup chicken broth
- 12 corn tortillas
- 1/2 cup sour cream
- 2 tablespoons heavy cream
- 2 tablespoons pumpkin puree
- 1 1/2 teaspoons sriracha chili sauce
- Pinch of salt
- Use a Crock-Pot® Slow Cooker Liner in your slow cooker.
- Season chicken breast with taco seasoning and salt. Add toss low cooker.
- Combine chili powder, cumin, garlic powder, cinnamon, pumpkin puree, pumpkin ale and chicken broth to slow cooker.
- Cover and cook on HIGH for 4 to 5 hours, until chicken is cooked through.
- Remove chicken and shred with two forks.
- In another bowl, combine sour cream, heavy cream, pumpkin puree and sriracah chili sauce. Mix well.
- Lay out tortilla shells.
- Line each one with shredded chicken.
- Top with pumpkin sriracha sauce and serve warm.
Doppelbock Barbecue Meatballs
A strong German lager, doppelbock delivers malty flavor and serves as the perfect compliment to root beer barbecue meatballs. Select your favorite brand of doppelbock and your best barbecue sauce and whip up this savory appetizer dish of meatballs.
- 1 bottle (16 ounce) doppelbock
- 1 cup ketchup
- 1/4 cup root beer
- 1/4 cup sweet barbecue sauce
- 1/4 cup brown sugar
- 2 tablespoon red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 pounds frozen cocktail meatballs
- In your slow cooker, combine doppelbock, ketchup, root beer, barbecue sauce, brown sugar, red wine vinegar, garlic powder, salt and pepper.
- Mix well, then add meatballs.
- Stir gently until meatballs are completely covered.
- Cover and cook LOW for 6 to 8 hours.
- Halfway through cook time, check to see if more beer is needed - in case meatballs get too dry.
- Turn slow cooker to WARM setting and set out toothpicks for serving meatballs.
Brown Ale Farro Risotto with Roasted Mushrooms
For a veggie-friendly beer-infused option, give this hearty risotto recipe a try. The toasted, nutty taste of the brown ale brings full-bodied flavor to the farro and mushrooms, resulting in a rich and satisfying meal. To brown the onion and garlic before slow cooking, use your Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot.
- 3 tablespoons olive oil
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 8 ounces assorted wild mushrooms
- 2 cups farro
- 6 cups low sodium chicken (or vegetable) broth
- 3 tablespoons unsalted butter, divided
- 1 cup 1/4 cup brown ale, divided
- 1/4 cup heavy cream
- 3/4 cup fresh grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- In the stovetop-safe, DuraCeramic™ cooking pot, heat olive oil with onion and garlic over medium-high heat.
- Cook until slightly browned and onion is translucent.
- Add mushrooms and more olive oil if needed.
- Transfer cooking pot to slow cooker.
- Add farro, chicken broth, butter, brown ale and heavy cream.
- Gently stir to combine all ingredients.
- Cover and cook on HIGH for 4 to 4 1/2 hours.
- Season with salt and pepper, to taste.
- Top each bowl of brown ale farro risotto with Parmesan cheese.
Cheddar and Beer Fondue
For cheese and beer lovers, this combination of the two favorite things is a match like no other. Paired with a pint of your favorite brew, this rich cheesy dip will transport you to the beer halls of Germany, especially when it's served with warm, soft pretzels.
- 1/2 small yellow onion, peeled and finely diced
- 1 garlic clove, minced
- 4 ounces Gruyere cheese, grated (1 cup)
- 8 ounces extra sharp cheddar cheese, grated (2 cups)
- 1 tablespoon cornstarch
- 1 teaspoon dry mustard
- 1 teaspoon caraway seeds
- 1 (12-ounce) bottle of beer
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Crostini, bagel chips or soft pretzels
- Use a small slow cooker and combine onion, garlic, both cheeses, cornstarch and dry mustard.
- Crush the caraway seeds and add to slow cooker.
- Mix well.
- Pour in beer and gently stir.
- Cover and cook on LOW for 2 to 3 hours, stirring every 30 minutes.
- Season with salt and pepper before serving with your choice of dippers.