1 12oz bottle of root beer
1 12oz bottle of Samuel Adams Cranberry Lambic
1 – 1.5 lb stew beef
2T cooking oil
1t black pepper (for the beef)
1t black pepper (for the sauce)
1t salt (for the beef)
1t salt (for the sauce)
A medium-sized non-reactive pot with a lid in the 4 to 6 quart range. Nonstick is fine, but don’t use unenameled cast iron.
A simmer plate (assuming you’re cooking with gas)
A bowl or plate for holding the beef after browning.
Thursday, January 22, 2009
Cranberry lambic and root beer braised beef
The young lady who house sits for us loves root beer, so whenever we travel we buy some for her. There is usually some left and I find it too sweet to drink, so I was trying to think of a way to use it. While I was pondering this I remembered Myron bought a sampler of Samuel Adams beers and it included a cranberry lambic. A lambic is a type of beer from Belgium that started out 500 years ago as peasant home brew. The version produced today carries on the coarse and have an unrefined flavor. Fruit is often added to help counter the bitter aftertaste. It is too bitter for me to enjoy, so I wondered what it would be like if I combined the bitter lambic and the sweet root beer. The answer: DELICIOUS!