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London Broil Stewed in Black Forest Stout
By K. Allen
Article Originally Published in Southern Brew News
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The Beer Wench is a beer traveler, BJCP Certified
Beer Judge and Food & Beer Columnist for
Southern Brew News.
|Nestled in the North Carolina
Mountains lies the quaint, small town of Sylva. Here, amidst Bed and
Breakfasts, hiking trails, and the serenity of nature mixed with small
town life, thrives the Heinzelmannchen Brewery. Named after the
gnome-like creatures in German myth that help people out after hours
this German-esque brewery specializes in German style beers brewed with
ale yeast. In this case, the little gnomes keep an eye on the beer and
make sure all runs smoothly. At least that is what owner/brewer Dieter
Kuhn and wife Sheryl Rudd claim.
Dieter is German-born and has been influenced by good German brewing tradition all of his life. He and his wife, Sheryl, opened the brewery in 2004 to a growing following. They give brewery tours and samples. You are also able to buy growlers of their beers or enjoy them down the street at the local pizza parlor. For more history and information about the brewery you can go to their website www.yourgnometownbrewery.com , call 828-631-4466, or visit them at 545 Mill Street, Sylva, NC, 28779.
Keeping with the German tradition, Dieter and Sheryl are very much aware of the wonderful art of pairing food and beer. They even have recipes using their beers at the brewery and online. The recipe featured is one that I picked up at the brewery made with their Black Forest Stout. It is brewed in the tradition of a Schwarzbier except ale yeast is used. This light-bodied roasty brew is perfect for grilling or just drinking on its own, and I realize that the Beer Wench has not done a recipe for the true carnivores out there. This recipe is for you.
1 2lb London broil, at least 1 inch thick
1 tsp coarse salt
1 tsp freshly ground black pepper
3 tbls cornstarch
3-4 strips breakfast bacon, cut into
1 inch pieces
1 tsp dried thyme
1 plump clove garlic, peeled and cut
lengthwise into spikes
1 large onion, sliced
1 bay leaf
1 tbls honey
1 cup Black Forest Stout (or your favorite dry stout brand)
1 tbls Worceshershire sauce
2 tbls red wine vinegar
Preheat oven to 275 degrees F. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in a half dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.
Lightly oil a heavy-bottomed braising pan. (You can also use a crockpot on low for 10 hours or on high for 5-6 hours.) Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper. Cover the mound of meat and onions with s sheet of parchment paper. Seal the pot with two layers of foil and press the lid down firmly. Put the pot in the oven and bake undisturbed for 3 hours. Serve the beef hot, with the thin sauce poured over it.
For drama flair carve at the table and serve with Black Forest Stout.
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