Peggy's Quick Beer Bread

Suggested Piece: 11” Skillet

Ingredients
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1 – 12 oz can beer (Budweiser)
¼ cup butter

Directions
Preheat skillet on medium-low heat. Mix together all dry ingredients in large bowl. Pour in beer and mix well, batter will become sticky. Melt butter in bottom of skillet to coat and pour excess butter into small dish. Empty dough into skillet and drizzle with remaining butter. Cover and bake on medium-low for approximately 30-35 min. or until baked through. (Skillet should never click when baking dough!)   

Honey-Beer Braised Ribs

Suggested Piece: 12" Electric Skillet (EOC)

Ingredients
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer
1/4 c. apple cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions
Combine the brown sugar, pepper, and salt; rub over ribs. Place ribs bone side down in 12" EOC. Drizzle with honey. Combine beer and vinegar; pour around ribs. Cover and set temperature to 350F until Vapo-Valve clicks. Reduce temperature to 185F for 2 hours, or until tender. Pour off excess liquid and cover with barbecue sauce.

Brazilian Beer Marinated Chicken

Suggested Piece: 11" Large Skillet

Ingredients
4 garlic cloves (#1 cone)
2 tsp. ginger root (#1 cone)
1 onion (#4 cone)
1 tbsp. sweet paprika
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. caraway seeds
1/2 green bell pepper, finely chopped
1/4 c. Dijon mustard
2 c. dark lager or stout
1/4 c. avocado oil
4 boneless, skinless chicken breast halves
2 tbsp. butter
1/4 c. cilantro, chopped

Directions
In gallon Ziploc bag combine garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer, and oil. Add the chicken, seal bag, and refrigerate for 4 hours. Preheat skillet over medium high heat. Add chicken to skillet and brown on both sides (approx. 5 min per side) until cooked through. Brush with butter and sprinkle cilantro over the top.

Beer-Braised Beef

Suggested Piece: 12" Gourmet Chef Skillet & Multipurpose 5 Qt.

Ingredients
3 bacon strips
2 lbs. beef stew meat, cut into 1-inch cubes
1/2 tsp. pepper
1/4 tsp. salt
1 onion (#3 cone)
1 tsp. garlic (#1 cone)
1 bay leaf
1 can (12 oz.) beer
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. thyme, dried
2 tbsp. all-purpose flour
1/4 c. water

Directions
In large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the MP5, brown beef over medium-high heat. Add the bacon, onion, garlic, and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture. Cover and cook over medium heat until Vapo-Valve clicks, then reduce temperature to low. Cook over low heat until meat is tender. In small bowl, combine flour and water until smooth. Gradually stir into MP5. Cover and cook on medium heat until thickened. Discard bay leaf. Serve over noodles or mashed potatoes.

Corned Beef Brisket & Cabbage

Suggested Piece: Saladmaster Machine & 9 Qt Braiser Pan with Cover

Ingredients
1 6-pound corned beef brisket with spices
1 large onion (#3 cone)
12 ounces light lager beer
2 c. chicken or beef stock
3 bay leaves
1 large green cabbage, cut into 12 wedges (leave core intact)
1 lb. carrots, trimmed and cut in half
3 lbs. Yukon gold potatoes, cut in half or quarters

Directions
Trim excess fat from corned beef brisket. Preheat Braiser Pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5-7 minutes, place corned beef in pan, fat side down. Place cover on pan slightly ajar and cook corned beef until browned on all sides, approximately 15 minutes. If corned beef does not fit in pan, cut into 2 pieces, browning each piece separately. Add onions, beer, stock and bay leaves. Cover. When Vapo-Valve clicks, reduce heat to low and cook for 4 hours. Add cabbage, carrots and potatoes in pan around corned beef and cover. Cook for an additional 1 - 1 1⁄2 hours until meat and vegetables are tender. Slice meat on the diagonal into thin slices and serve with some of each vegetable and a little bit of braising liquid.

Recipe can also be found on recipes.saladmaster.com