Tallgrass Brewing Company

Cooking with Tallgrass Beer. Yummy!

Tallgrass is great beer, so it only make sense that if you put in food, it will make that taste great too. Try out these recipes and let us know what you think.

Beef, Buffalo Sweat and Onions
Beef is slowly braised with onions and our creamy stout to tender perfection. The onions will break down and combine with the beer to create a rich and flavorful natural gravy. Don’t forget to pour yourself a glass to drink during the process.
We call that “The cook’s priveledges.”

Prep Time: 15 minutes
Cook Time: 3 hours

Ingredients:
2 pounds chuck or round beef roast, cut into 6 to 8 slices
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons oil
5 to 6 medium onions, peeled and thinly sliced into rings
1-1/2 tablespoons flour
2 cups Buffalo Sweat Stout
2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf, crumpled
Preparation:

Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside.

Add sliced onions to the drippings. Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned.

Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf. Return beef to the pot and cover pot. Cook over low heat about 2-1/2 hours, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary.

Serve with buttered noodles or rice. If you don’t know how to make noodles or rice either ask your mom or google it.
Yield: 6 to 8 servings

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Corned Beer & Cabbage
This is our take on the classic, corned beef and cabbage served with potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.

Prep Time: 30 minutes
Cook Time: 3 hours

Ingredients:

1-3/4 pounds onions, divided use
2-1/2 pounds carrots, divided use
6 pounds corned beef brisket or round, spiced or unspiced
1 cup malt vinegar
6 ounces Buffalo Sweat Stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 pounds cabbage, rinsed
2-1/2 pounds small red potatoes, scrubbed
1/2 cup coarse grain mustard, optional
1/2 cup Dijon mustard, optional
Preparation:
First pour yourself a glass of your favorite Tallgrass beverage. Cooking can be a very thirsty job.
You’ll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe. If you don’t have a pot like this, go ask that cute neighbor to borrow one or if you don’t have a cute neighbor go buy one. We’ll wait…

Ok, let’s move on. Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments. This is a great dish to serve friends. If you don’t have friends, you should get some. This recipe will help.

Here’s something you might not know. Corned beef and cabbage is not the traditional Irish dish you think. Irish immigrants in the 1800’s shared the slums with Jewish Immigrants. The Irish began buying kosher corned beef in the Jewish butcher shops as a substitute for the tradition Irish cured pork and the dish was born. One more thing to impress your new friends. Pour them a Tallgrass Beer, that’ll help too.

Yield: 12 hearty servings
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Sweet and Sour IPA Slaw
prep time : Less than 30 minutes
recipe type: salads
ingredients: 1 cup dates, pitted and chopped
1 cup peeled and shredded carrots
1 cup shredded green cabbage
1 cup broccoli slaw
1/3 cup Tallgrass IPA
1/3 cup sweetened coconut milk
1 teaspoon tamarind paste or lemon juice concentrate
Pinch salt
1/2 teaspoon ground cayenne or other chile peppers, to taste
First pour yourself a Tallgrass. This is going to take a relaxed mind.
Toss dates, carrots, cabbage and broccoli in a medium bowl. Place IPA, coconut milk, tamarind paste, salt and cayenne in a small saucepan over low heat. Cook and stir until warmed and tamarind paste (if using) is emulsified. Taste and adjust seasonings. Pour the hot dressing over the slaw and toss well. Chill one hour before serving. May be served at room temperature.

Makes 6 servings

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Pioneer Stew
I am not sure if the pioneers really ate this, because it has garbanzo beans in it.
Where is a pioneer going to get Garbanzo Beans? What are they, pioneers of the great salad bar? No matter what it is called, it tastes great. Pour yourself a Tallgrass and let us begin.

6 slices bacon (mmmm, bacon)
1 onion, sliced
1 clove garlic, minced
1 lb beef shank crosscuts
1/2 lb ham hock
3 C Tallgrass Ale
1 C water
1 tsp salt
2 15-oz cans garbanzo beans
4 potatoes, cubed
1 4-oz link cooked Polish sausage, thinly sliced

Cook bacon until crisp. Drain, reserve 2 TBS drippings. Crumble bacon and set aside. Add onion and garlic to reserved drippings in pan. Cook until tender.

Add beef shank, ham hock, beer, water and salt. Heat to a boil, reduce heat, cover, and simmer 1 1/2 hours. Remove meat from beef shank and ham hock, dice, and discard bones. Return to stew with undrained beans and potatoes.

Cover and simmer 20 minutes more. Add sausage and crumbled bacon.
Heat through. Skin off fat. Makes 8 servings.

Tallgrass Manly Beer Pancakes
If you can’t make pancakes, let’s face it, you are lame. Whether it is in the morning at the campsite or in the kitchen with that special overnight guest, this is a skill. The person who makes the pancakes is always the hero. And if you make them with beer you will be doubly impressive. Take a deep breath, relax, and let’s begin.

1 cup sifted all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup of Tallgrass Kold (actually any Tallgrass Beer would work, but only Tallgrass Beers)
2 tablespoons butter, melted

In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended – a few lumps are okay.

Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Flipping is really the skill to perfect. Nothing is more impressive than someone doing a hands-free pancake flip. And nothing is funnier than somebody screwing it up.
Either way you are the main attraction. Fix some bacon while you are at it. (mmmmm, bacon)

Do you have a great Beer recipe? Send it to us. We might add it to the list. Send it with a $20. That’ll get our attention.