Cook With Beer

Learn to cook with beer. The recipes in “The Beer Cookbook” will show you how.  Enter your email address on the form below to receive your FREE cookbook that details recipes for cooking with beer.

Bacon Wrapped Bratwurst:

For ingredients you will need 4 bratwurst, three 12 ounce cans of light beer, 5 tablespoons of brown sugar, one teaspoon of cayenne pepper, and six slices of bacon cut in half.

Poke the bratwurst several times with a small fork and then place it into a saucepan with the beer.  Bring to a boil over high heat, then reduce heat to medium and simmer for 15 minutes.  Remove the bratwurst from the beer and allow to cool to room temperature.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).  Line a baking sheet with aluminum foil and place a wire rack on top.

Toss the brown sugar and cayenne pepper together in a large bowl and set aside.  Cut each bratwurst into three pieces, wrap each piece with a half strip of bacon and secure it with a toothpick.  Toss the bratwurst into the cayenne brown sugar mixture to coat, then place onto the prepared baking sheet.

Bake in the preheated oven until the bacon is brown and crisp, 25 – 35 minutes.

Blackjack Brisket:

Requires 10 pounds of untrimmed beef brisket, one 12 ounce can of beer (Optional), one large quartered onion, two minced garlic cloves, one tablespoon of salt, one tablespoon of pepper, two 18 ounce bottles Hickory Smoke Flavored Barbecue Sauce, one cup of Blackstrap Molasses, and two tablespoons of Liquid Smoke flavoring.

Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius).

Place the brisket in a large roasting pan.  Pour beer over the meat and place onion sections on top.  Season with garlic, salt, and pepper.  Combine the barbecue sauce, molasses, and liquid smoke and pour over the roast.  Cover the pan with foil.

Place pan on the center rack of the preheated oven and bake for 6 to 8 hours, or until the beef is fork tender.  Remove from the oven and let stand for about 10 minutes before slicing across the grain.  Cut into 1/8″ thick slices.