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Featured Recipes Archive |
Boulevard Beer Pot Roast
You may use any of your "favorite" Boulevard Beers in this recipe.
Prep Time: 30 minutes
Cook Time: 1 1/2 Hrs
Servings: 12 people
INGREDIENTS:
- One 12oz Bottle Boulevard Beer
- 2 -3 lbs Boneless Rump Roast
- 1 Medium Onion - sliced
- 1 Tbls Butter
- 1 cup Baby Carrots
- 3 - 4 Yukon Gold Potatoes
- 4 oz Beef Broth
- 1 -2 Tbls Flour
- Salt & Pepper to taste
DIRECTIONS:
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Slice onions. In a large pot saute onions in butter over medium high heat. Dust roast with salt and pepper to taste and then flour and brown on each side. Reduce heat, add beer and cook for 30 minutes for each pound of beef. Add beef broth as needed. Add carrots and potatoes the last 45 minutes. Season with more salt and pepper as needed.
Optional: You may add a variety of vegatables, or make a beer pan gravy with the drippings and serve over a bed of mashed potatoes |
Forget-Me-Not Fudge
Prep Time: 15 - 30 minutes
Servings: 8 people
INGREDIENTS:
- 4 1/2 cup granulated sugar
- 1 -13 oz can evaporated milk
- 18 oz Semi - Sweet Chocolate Pieces
- 1/2 lb Butter
- 1 Tablespoon Maker's Mark Bourbon
- 2 cups Chopped Pecans
DIRECTIONS:
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Combine sugar and milk in a saucepan. Bring to a boil; boil over medium heat for exactly 6 minutes, stirring constantly.
Remove from heat, adding remaining ingredients; mix well. Spread evenly in greased 9 x 13 dish or pan and allow to set in a cool place for 6 hours. |
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What's Cookin' at Rimann's |
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RECIPES ARCHIVE
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