{"id":1290,"date":"2008-07-12T23:05:23","date_gmt":"2008-07-13T03:05:23","guid":{"rendered":"http:\/\/www.chrismclaren.com\/blog\/?p=1290"},"modified":"2008-07-13T01:24:05","modified_gmt":"2008-07-13T05:24:05","slug":"cooking-with-beer","status":"publish","type":"post","link":"http:\/\/www.chrismclaren.com\/blog\/2008\/07\/12\/cooking-with-beer\/","title":{"rendered":"Cooking With Beer"},"content":{"rendered":"<p>It&#8217;s no Guinness float<footnote>Say it with me: &#8220;<em>FRENCH<\/em> Vanilla&#8221;.<\/footnote>, but here&#8217;s something I&#8217;ve had on the old hard disk for quite a few years <footnote>&#8230;although I see that the Chimay people have it <a href=\"http:\/\/www.chimay.com\/en\/gastronomy_55.php?pageaff=receipt_detail.php&#038;id_receipt=185&#038;PHPSESSID=a6dc173107536584696ced0da6fbc0f0\">on their site now<\/a>. I suspect I got it from a promotion of theirs, way back in the day&#8211;the file is dated from 1998.<\/footnote> that&#8217;s always worked out well for me. Those monks are geniuses.<\/p>\n<p><strong>Charcoal braised beef with <a href=\"http:\/\/www.chimay.com\/en\/chimay_blue_220.php\">Chimay Blue<\/a><\/strong><\/p>\n<p>Serves: 4 persons<br \/>\nPreparation: 0 h 20 min<br \/>\nCooking: 2 h 15 min<br \/>\nType: Main dish<br \/>\nCuisine: Belgium<\/p>\n<p>INGREDIENTS <\/p>\n<ul>\n<li>800 gr (1.75 lb.) of <a href=\"http:\/\/www.recipetips.com\/kitchen-tips\/t--383\/braising-beef.asp\">braising beef<\/a><\/li>\n<li>50 gr (1.75 oz) of butter<\/li>\n<li>100 gr (3.5 oz.) of sugar<\/li>\n<li>0.33 l (11 fl.oz.) of Chimay Blue<\/li>\n<li>0.25 l (8.5 fl.oz.) of veal stock<footnote>Yeah, right, like you have that lying around. I have used both beef and vegetable stock&#8211;it&#8217;s fine.<\/footnote><\/li>\n<li>1 onion <\/li>\n<li>100 gr (3.5 oz.) of wild mushrooms<footnote>I have successfully used dried ones, which I&#8217;ve rehydrated for about a half an hour. I tend to use significantly more than the recipe calls for.<\/footnote><\/li>\n<li>1 half stick of cinnamon <\/li>\n<li>2 slices of spiced bread  <\/li>\n<li>nutmeg <\/li>\n<\/ul>\n<p>METHOD<\/p>\n<p>Cut the beef into regular strips and braise on all sides. Place in a casserole with the butter. <\/p>\n<p>Sprinkle with sugar and allow to caramelize, stirring frequently. <\/p>\n<p>Place the onions and chopped mushrooms into the casserole. <\/p>\n<p>Add salt and pepper. <\/p>\n<p>Add the cinnamon, a few gratings of nutmeg and the spiced bread. <\/p>\n<p>Add half the Chimay Blue and the &#8220;veal&#8221; stock. <\/p>\n<p>Cover and leave to simmer for one hour and a half. <\/p>\n<p>Add the remainder of the Chimay Blue. Continue cooking for 30 minutes until the meat is tender. <\/p>\n","protected":false},"excerpt":{"rendered":"<p class=\"excerpt\">It&#8217;s no Guinness floatSay it with me: &#8220;FRENCH Vanilla&#8221;., but here&#8217;s something I&#8217;ve had on the old hard disk for quite a few years &#8230;although I see that the Chimay people have it on their site now. I suspect I got it from a promotion of theirs, way back in the day&#8211;the file is dated from 1998. that&#8217;s always worked&hellip; <a href=\"http:\/\/www.chrismclaren.com\/blog\/2008\/07\/12\/cooking-with-beer\/\">Read more &rarr;<\/a><\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[246,271],"class_list":["post-1290","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","tag-drinking","tag-eating","xfolkentry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5UQvw-kO","_links":{"self":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/1290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/comments?post=1290"}],"version-history":[{"count":0,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/posts\/1290\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/media?parent=1290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/categories?post=1290"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chrismclaren.com\/blog\/wp-json\/wp\/v2\/tags?post=1290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}