Thursday, July 24, 2014

In a Recipe State of Mind – Entrée Recipe

Recipe Pairing Flavors:
An intensely flavored brew bursting with deep, darkly roasted coffee accompanied by notes of caramel, dark malts, char and hops.  Concludes in a long and lingering, bitter espresso-like finish that’s both powerful and mouth-filling.


Want the breakfast recipe?
Here’s a link back to the Breakfast Pane Macchiato.

Want the dessert recipe?
You’ll find it in next Thursday’s post.

Want the snack recipe?
It’ll be appearing after the dessert recipe post, so be sure to check back.


Got uptight beef?  Relax, it's a simple question, and one that's all about relaxing and taking it slow. 

Tough cuts of beef, like the top round used here in my Mikkeller recipe partner, need relaxing.  Okay, in kitchen speak, we may call it marinating, but in the final result, it means just about the same.  Just look at it as a kind of a personal massage, but for meat.  And it may take quite a bit longer than any masseur, but believe me, it's well worth the wait.

And what happens if you don't?  Well, I hope you like chewing, for you're going to be in for one tough, dry and stringy ride.  So, let’s cut to the chase here with a word of advice – marinate or masticate.  It's your choice.

Now me, I don't like tough, I like tenderness.  And if I can get it in a cheap cut of beef, my relaxed muscles are smiling all the way to the bank.  And as an added bonus, if you're a lover of beer, this couldn't be easier.  So, let's get started relaxing that beef.

But before we do, just a bit about “round” and why it needs all this TLC.  Round steak is a cut that comes from the "round" rear leg of a cow, and because it's from an area that gets so much action, like any well exercised muscle, it's firm, lean and tough.  So, when roasted or grilled, it just dries out, since it lacks fat and marbling, but here's where we can get going with our tenderness and beer.

However, before you start pouring, a quick word about marinades, since knowing how they work can help maximize your flavors.  Designed to flavor and tenderize meats, they break down the connective tissue between the muscles, which not only makes meat softer, but also lets the marinade’s flavors seep on in.  However, although they do seep, they won't penetrate deeply, so pound out or cut your beef no thicker than than ¼-inch.

Now let's pour in the beer and let the flavor spill out.  For after a leisurely soak in beer and seasonings, followed by a pat dry and spice rub, this top round will head off the flame, juicy and tender, with a subtle aftertaste of dark malt and hops.

And since you've been ever so patient, waiting around while the marinade did all the work, you might as well do up this now tender beef just right, by serving it atop my Beer Geek powered Stout Double Onions & Peppers –


Serves 2

1½ lb. top round steak
½ cup Mikkeller Beer Geek BreAKfast
½ teaspoon kosher salt
1 teaspoon dark brown sugar

Spice Rub
2 teaspoons coarsely ground black pepper
½ teaspoon ground french roast coffee
¼ cup dark brown sugar
1 teaspoon kosher salt

Pound or cut the beef into ⅜” to ¼” thickness and then place in a heavy plastic bag or nonreactive container (such as glass or stainless steel).  Pour in the beer, add the salt and dark brown sugar, seal the container and marinate in the refrigerator for 24 - 48 hours.

One hour before cooking, remove from the refrigerator and prepare the spice rub.
Drain and discard the beer and pat the steak dry with paper towels.

Sprinkle both sides of the meat with the spice rub and grill till desired doneness in oiled grill pan on stovetop or on an outdoor grill.

Serve on a bed of Stout Double Onions & Peppers


1 large yellow onion (peeled, cut into thin half-moon slices)
1 small yellow bell pepper (cored, seeded & sliced into thin strips)
1 small red bell pepper (cored, seeded & sliced into thin strips)

1 teaspoon dark brown sugar, divided
¼ teaspoon kosher salt, divided
¼ cup Mikkeller Beer Geek BreAKfast
chives (fresh chopped)

vegetable or canola oil

Place ½ teaspoon oil in a skillet set over medium high heat.  When oil is hot, add half the onion and sprinkle with ¼  teaspoon brown sugar and a pinch of salt.  Sauté till well browned before transferring to a bowl.  Repeat process 3 more times, with the remaining vegetables, transferring to bowl when done.

Finish by adding the beer to the now empty pan and scraping the bottom to deglaze before pouring over the cooked onions and peppers.  Mix the vegetables thoroughly, then top with freshly chopped chives and serve immediately.

Now, here’s a peek at my next Mikkeller powered dish –

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