2 lbs. ground beef
¼ tsp. cilantro
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic and herb seasoning
2 tsp. chopped onion
1/4 Cup of American Patriot Beer
Mix eggs and seasoning well, then blend into burger, then form burger patties.
Yields 6 patties
American Patriot Beer Braised Brisket
4 slices bacon, chopped
2-1/2 pounds beef brisket
Kosher salt and freshly ground black pepper
3 medium onions, sliced thin
4 12 ounce cans American Patriot beer
6 red or gold unpeeled potatoes, quartered or 12 whole baby red or gold potatoes
1 large rutabaga, peeled and cut into 1-1/2-inch pieces
6 carrots, peeled and cut crosswise into 1-1/2-inch pieces
10 whole cloves of garlic, peeled
1 sprig fresh thyme
1 bay leaf, broken in half
2 Tablespoons butter, at room temperature
2 Tablespoons all-purpose flour
1/2 cup minced fresh parsley
Preheat oven to 350 degrees F.
Cook bacon in an oven-proof Dutch oven over medium heat. Drain crispy bacon bits on paper towels.
Remove all but 2 tablespoons of the bacon grease from the pan.
Pat beef brisket dry. Season generously with salt and pepper on both sides. Heat Dutch over over
medium-high and sear brisket on both sides, turning only once. Remove brisket to a platter.
Add onions to the pot. Saute, stirring often, until golden. Add one bottle of the beer to the onions. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Return brisket to the pot. Sprinkle with the bacon bits and add the beer. Bring to a boil, cover, and place in the preheated oven. Braise for 2 hours.
Remove Dutch oven from the oven. Stir in potatoes, rutabaga, carrots, garlic, thyme, and bay leaf, making sure the vegetables have a coating of the liquid.
Cover, return to the oven, braise an additional 45 minutes, until vegetables and brisket are tender.
Remove brisket and vegetables to a platter with a slotted spoon. Tent with foil and keep warm. Discard thyme stem and bay leaves.
Combine butter and flour until smooth. Bring the pan juices to a boil on the stove-top. Whisk in the butter and flour mixture, stirring for 3 minutes until thickened. Taste and add more salt and pepper.
(The carrots and rutabaga give the gravy a sweet flavor, so you will probably need more salt.)
Slice brisket across the grain and place on a platter. Drizzle with the pan gravy and surround with the vegetables. Sprinkle with chopped parsley and serve family-style.
Yield: 6 to 8 servings
American Patriot Beer Dip
28 ServingsPrep/Total Time: 5 min.Ingredients
2 packages (8 ounces each) cream cheese, softened
1/3 cup American Patriot beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve
with pretzels. Refrigerate leftovers.
Yield: 3-1/2 cups.
American Patriot Beer Batter Tator Wedges
4 medium baking potatoes
1 cup all-purpose flour
1/4 cup milk
1 tablespoon seasoned salt
1 tablespoon canola oil
1/2 teaspoon pepper
1/2 cup American Patriot beer
Oil for deep-fat frying
Sour cream, optional
Scrub and pierce potatoes. Microwave, uncovered, on high for 10-12 minutes or just until tender,turning once.
Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth. Stir in beer; set aside.
When potatoes are cool enough to handle, cut each into 12 wedges. In an electric skillet or deep-fat fryer, heat oil to 375.
Dip potato wedges into batter. Fry in batches for 3-4 minutes or until golden brown, turning occasionally.
Drain on paper towels. Serve with sour cream if desired.
Yield: 4 dozen