stout beer

Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a <a href="https://cooking.nytimes.com/recipes/1016256-pickleback-slaw?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">vinegary slaw</a> and <a href="https://cooking.nytimes.com/recipes/1019546-classic-ranch-dressing?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=8">ranch</a> or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.

Barbecue Pulled Chicken

bone-in, skin-on chicken thighs

chicken breasts

sweet paprika

ground cumin, plus more as needed

cayenne

Kosher salt and black pepper

olive oil

canola oil

shallots

(12-ounce) bottle stout beer

cider vinegar

Worcestershire sauce

tomato paste

dark brown sugar

honey

Dijon mustard

garlic cloves, finely grated

Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.

Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.

Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.

Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.

If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.

This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

Pressure Cooker Beef Stew With Maple and Stout

beef

all-purpose flour

thyme

rosemary

beef broth

stout beer (or 1

garlic cloves, chopped

red-pepper flakes

onion powder

garlic powder

balsamic vinegar, preferably aged

carrots,

parsnips,

russet potatoes, peeled and cut into 1 1/2-inch pieces

lemon juice,

Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.

Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Instant Pot London Broil

tbsp olive or canola oil

lb London broil

water

red wine vinegar

tsp garlic salt

salt and pepper (to taste)

In a mixing bowl, combine 1/2 cup of water or beef stock, vinegar, tomato paste, and spices.

Put the London broil inside and cover. Marinate for 3 hours or overnight in the fridge.

Remove the beef from the marinade and pat dry.

On the Instant Pot, press &quot;saute&quot; and add oil.

Add the beef and sear on all sides until brown.

Pour in marinade and that one extra cup of water or stock.

Lock the lid and cook at high pressure for 20 minutes.

Once done, wait for a natural pressure release. When the valve drops (means all the pressure has been released), open the lid and take out the beef.

Season with salt and pepper and serve.

This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel free to swap in similar quantities of other root vegetables, like turnips and rutabaga, cut into large pieces. But do make sure to avoid precut stew meat from the grocery store, which is often unreliable and cut too small. A chuck roast that you cut yourself is a far better option. You can also make this on the stovetop or in the oven: Season the meat with salt, then sear it in 2 tablespoons vegetable oil over high heat in a Dutch oven. Add the rest of the ingredients, stir to combine, cover and simmer on low (or in a 325-degree oven) for 2 to 3 hours until the meat is very tender and move on to step 2.

Slow Cooker Beef Stew With Maple and Stout

potatoes,

maple syrup,

Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it’s not possible, it will be fine.

Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

Venison hand pies (pasties) are the perfect handheld meal. These delicious little treats are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.

Venison and Wild Mushroom Hand Pies with Stout Beer

½ lb ground venison (or elk, moose, antelope, etc.)

lard (or other cooking fat)

oz dried wild mushrooms (about 1 cup)

½ cup shallots, finely chopped

Tbsp fresh thyme, finely chopped

garlic,

salt

¼ tsp black pepper

Tbsp salted butter

Tbsp all-purpose flour

stock (wild game, beef, etc.)

Tbsp half and half

Irish cheddar, grated (about 3.5 oz)

sugar

salted butter,

+ 1 Tbsp ice water

Tbsp water

Combine flour, sugar, and salt in a medium bowl.

Add in butter. Squish pieces of butter between your fingers to flatten them.

Once all butter pieces are flattened, add in shredded cheese and use a pastry blender to blend the butter and cheese into the flour mixture. Blend until all butter and cheese pieces are pea-size or smaller.

Drizzle ice water over flour mixture and incorporate water into crust using your hands. Start with ½ cup water and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.

Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.

Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

Crust:

While dough is chilling, prepare filling.

Place dried mushrooms in a glass or ceramic bowl. Add boiling water. Let sit for 15-20 minutes while you prepare the other ingredients. Once mushrooms are done rehydrating, drain and finely chop the mushrooms.

Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.

Add chopped mushrooms, shallots, garlic, and thyme to pan. Reduce heat to medium. Cook for 2-3 minutes, stirring frequently, until slightly softened and fragrant.

Add in ground venison. Sprinkle salt and pepper over the meat. Break the meat up into small pieces and mix into the mushroom/shallot mixture. Cook for 3-5 minutes or until meat is browned. Remove mixture to a bowl and set aside.

Add butter to the pan. Once butter is melted, add flour. Stir to combine and cook for 1-2 minutes, or until bubbly and browned.

Add in stout beer, stock, and half and half. Stir to combine and cook for 3-5 minutes or until thickened.

Add meat and mushroom mixture back to the pan and stir to combine. Remove filling to a bowl and let cool slightly before assembling hand pies.

Filling:

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, divide each dough disc into 8 equal parts. Roll each piece of dough into a ball. You should have 16 balls total.

Roll each ball into a 6&quot; rough circle. Place 1 Tbsp of shredded cheese on half of the dough circle. Add 2 ½ tablespoons of filling on top of the cheese. Wet the edges of the circle slightly and fold dough over filling to make a half circle.

Seal the edges of each pie by folding the bottom edge over the top edge and crimping with your fingers. Alternatively, you can seal the edges with a fork.

Place pies on parchment paper-lined sheet pans. Cut 3 lines in the top of each pie to vent.

Note: You can roll out each ball into a circle before filling or work in batches of a few at a time.

Whisk together egg and 1 tablespoon cold water. Using a pastry brush, brush the top of each pie with the egg wash.

Bake for 18-22 minutes or until crust is lightly browned and filling is bubbly.

Assembly:

Follow all steps above through hand pie assembly.

Place hand pies on parchment paper-lined sheet pan and cut slits in the tops to vent but don&#39;t brush with egg wash.

Bake at 425°F for 8-10 minutes or until crust is set but not browned.

Let pies cool slightly then place entire sheet pan in the freezer. Freeze until solid.

Place frozen hand pies in zippered bags or vacuum seal bags. Freeze for up to 3 months.

Thaw pies on a parchment paper-lined sheet pan overnight in the fridge. Brush with egg wash and bake at 425°F for 20-22 minutes.

Freezing Instructions:

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Barbecue Pulled Chicken

Pressure Cooker Beef Stew With Mapl...

Instant Pot London Broil

Slow Cooker Beef Stew With Maple an...

Venison and Wild Mushroom Hand Pies...

Top 5 stout beer recipes from across the web

The most viewed stout beer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecue Pulled Chicken

Pressure Cooker Beef Stew With Mapl...

Instant Pot London Broil

Slow Cooker Beef Stew With Maple an...

Venison and Wild Mushroom Hand Pies...

The most viewed stout beer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine