Porter Braised Lamb Shank
Porter Braised Lamb Shank

News & Media

Blog

Porter Braised Lamb Shank

by

Image of Porter Braised Lamb Shank taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 lamb shanks 2 Tbsp. extra-virgin olive oil 4 cups veal stock 3 cups porter (chocolate) 1 large onion, peeled and sliced ¼ inch cubes 1 bunch baby carrots, trimmed, peeled and cut in half lengthwise 3 celery stalks, chopped in ¼ inch cubes 1 fresh rosemary stalk 1 fresh thyme stalk 1 lb. potatoes, cut into ¼ inch cubes 2 bay leaves 2 Tbsp.

Read More

Roasted Butternut Squash and Brussels Sprouts with Applewood Smoked Bacon

by

Image of Roasted Butternut Squash and Brussels Sprouts with Applewood Smoked Bacon taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 slices applewood smoked bacon cut in ¼ inch strip 1 butternut squash peeled and chopped ½ inch cubes 1 lb. Brussels sprouts, trimmed and cut in half lengthwise 2 garlic cloves smashed 2 shallots, peeled and chopped ½ inch pieces 1 cup lager ¼ cup agave ¼ cup sherry vinegar Salt and pepper 1 Tbsp.

Read More

Margherita Pizza with Lager Crust

by

Image of Margherita Pizza with Lager Crust taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Dough ingredients 1 cup hot water 1 cup milk 1 cup lager 4 cups flour ¼ cup extra virgin olive oil 1½ Tbsp. salt 1½ Tbsp. dry yeast Pizza topping ingredients ½ cup pizza sauce ½ cup shredded parmesan ½ cup shredded mozzarella (can you fresh if desired) ½ cup heirloom cherry tomatoes cut in half Preparations Preheat the oven to 450° F.

Read More

Jalapeno, Bacon, Cheddar Cheese Muffin

by

Image of Jalapeno, Bacon, Cheddar Cheese Muffin taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 eggs 3/4 cup unsalted butter 1/4 cup sugar 1 ½ Tbsp. salt 3 1/3 cups all-purpose flour 1 ½ Tbsp. baking powder 1 cup buttermilk 1 cup lager beer 1 cup cheddar cheese 1 cup bacon, cooked and chopped 1 jalapeno, diced Preparations Preheat the oven to 350° F. Grease two 12 cup muffin pans.

Read More

Lager Lime Infused Mint Sorbet

by

Image of Lager Lime Infused Mint Sorbet taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 1 cup lager ½ cup lime juice ¾ cup water 3 Tbsp. corn syrup 4 Tbsp. sugar ½ Tbsp. sorbet stabilizer 8 leaf mint, whole Preparations In a medium saucepan over medium heat, bring lager beer, lime juice, water, corn syrup, sugar and sorbet stabilizer to a simmer. Cover the saucepan and lower the heat, cooking for approximately 3 minutes.

Read More

Grilled Artichoke with Shandy Vinaigrette

by

Image of Grilled Artichoke with Shandy Vinaigrette taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 4 artichokes, medium size 2 lemons juice, fresh squeezed 4 garlic cloves, chopped 1 shallot, finely chopped ¼ cup extra virgin olive oil ¼ cup shandy beer salt and pepper Preparations Bring to boil a large pot of water, add 1 pinch of salt, add the artichokes to boiling water for 20 minutes. Removed artichokes from the water to a plate and let cool down.

Read More

Dark Chocolate Stout Brownie

by

Image of Dark Chocolate Stout Brownie taken for the Beer Institute. Recipe was created by Chef Laurent Aubel. Ingredients 2 cups dark chocolate chips 1 ¼ cups butter 1 cup stout beer 4 eggs 1 ½ cups sugar 1 ½ tsp. salt 1 cup bread flour Preparation Preheat oven to 325° F. Grease and flour an 8×8-inch square baking dish. In a large saucepan over low to medium heat, melt butter and chocolate. Remove from heat and stir in sugar, eggs and stout beer.

Read More
The Beer Institute

440 First Street NW
Suite 350
Washington, DC 20001

PHONE: 202-737-BEER (2337)
TOLL FREE: 1-800-379-BREW (2739)
FAX: 202-737-7004

© 2022 Beer Institute : Privacy Policy

 
Simple Share Buttons