3 delicious recipes with beer
Who think beer of an alcoholic beverage is wrong – the occasional culinary delicacy can be with little culinary skill is with the hop drink.
Oettinger brewery stands not only for its excellent beers which are brewed according to traditional, tried and tested recipes and the Supreme purity, but also for a whole range of delicious refreshments.And if you want to experience your favorite beer times in quite a different way, you should try following recipes:
Their favorite beers times different…
How about a delicious beer bread? You need only 370 g flour (the best whole wheat flour), a Teaspoon salt, a Teaspoon baking powder, two EL honey, one Teaspoon soda, 380 ml Oettinger and some melted butter.Mix the dry ingredients in a stable Bowl first.
Then stir the Oettinger and honey and mix everything evenly, with each other. Preheat the oven to 200 ° C and give the finished bread dough in a greased baking tin box.After a baking time by about 30-40 minutes, the crust of the bread should be lightly browned. Sprinkle the finished bread with the melted butter and bake another 10 minutes. A tasty beer bread that tastes best to hearty cheese is ready.
The perfect barbecue marinade
For a delicious barbecue marinade you need 300 ml Oettinger, three finely chopped garlic cloves, finely diced onion, two Tablespoons olive oil, some EL mustard, dried Rosemary, and salt and pepper.
Heat the olive oil in a pan and sauté the chopped garlic and onion in it. Stir the mustard, Rosemary, and salt and pepper and deglaze the whole thing with the Oettinger beer.Then take the whole thing from the heat and allow the mixture to cool down. The marinade should be given about 2-3 hours before cooking the meat.
Sliced with fine beer and mustard sauce
For a delicious sliced with fine beer mustard sauce 250 g meat of sliced (according to freely sampled or pork), mushrooms, 50 ml Creme Fraiche, a large onion, 100 ml beef or vegetable stock fresh 100 g flour, 300 ml dark beer, 2-3 Tablespoons, 1-2 TBSP mustard, salt, pepper and cumin.
First, cut the meat into bite-sized strips and stir mustard, oil and spices then with each other. Cut the onion into small pieces and give about one-third to the marinade. You put the meat cut into strips, fill up with the dark beer and can tighten through the mixture in the refrigerator overnight.
Take the meat the next day from the marinade, and fry it in hot oil. You sprinkle it with 1-2 TBSP flour, let continue cook something and delete off it with the broth.
Lightly sauté the remaining onions with the fresh, cut into writing mushrooms, add the meat and stir in the crème fraîche. A Sunday meal is ready! To serve the best freshly made Spätzle.