cast iron - Beer And Iron

May 14, 2022

Beer Beef Bone Broth Recipe in a Cast Iron Dutch Oven

Beer Beef Bone Broth a rich and nutritious broth made from what most call soup bones and butcher scraps. And it makes the most amazing soup, chili, and stew base you’ve ever wanted to taste.

Broth from a box will get you “this is good stew” complements but, this broth will make stew so good they’ll start trying to speak “this stew is amazing” before they even swallow (so keep a napkin ready).

This is not a typical bone broth recipe and is not for drinking like a “normal” bone broth recipe. We will not add any salt, apple cider vinegar, or vegetables.

Chili, Soup, Soups, Stews

by Sulae @ beerandiron.com

March 21, 2022

Mexican-Style Ground Turkey and Beer-Rice Stuffed Bell Peppers in Cast Iron

As rumor has it, there was this fella named Christopher Columbus that sailed the ocean blue in 1492. Poor fella; was searching for India and the peppercorn plant and found the Bahamas and the bell pepper. Good ‘ol Christopher saw all those peppers and said,…

Chicken, Dinner, Uncategorized

by Sulae @ beerandiron.com

March 13, 2022

Quick and Easy Beer Rice

The foolproof method of creating the perfect rice is right here. A four-ingredient recipe that will offer hints of fresh-baked bread as it simmers followed by a sharp flavor with the perfect, billowy texture.

First of all, this recipe is meant to be used with other recipes. The flavor may be a bit too bitter or sharp for some and a bit too salty for others. However, I know good and well everyone who makes this recipe will take a taste out of the pot…just to see. Be careful; you may just love the flavor…like I do!

Perfect rice is always a 2:1 ratio: two parts liquid to one part rice. Cooking with beer is a little tricky.

Depending on the style of beer, beer is upwards to 95% water. Ethanol (the alcohol in beer) has a boiling point of 78°C (172.4°F) and will “gas off” at that temperature. Water, on the other hand, boils and becomes steam at 100°C (212°F). By the time the beer has reached the point where the rice begins to cook, the alcohol has long since “gassed off.”

Consider that awesome lager you have left in that growler you filled up last weekend that you’ve been saving to cook with. You pour that semi-flat, 6-percent-er in that pot with the rice and the other ingredients at a 2-part rice to a 1-part beer ratio. By the time you start seeing steam, that 2-part is missing 6% of the overall liquid. As the rice cooks, the water that remains will also “gas off” as steam thereby reducing the overall volume even farther. Fear not my young Mageirocophobia-suffering friend, the rice will cook A-OK!

The “sweets” of the beer are less-than-notable after being cooked with rice; and the “bitters” are much more pronounced. With that being said, I love bitter beer and this dish…as a side dish…is right down my alley.

2 Quart Cast Iron Sauce Pot for cooking the rice (okay, if you want to use a different pot for the rice, we’ll let it slide…this time).

The one I have is an old, Asian-made, pockmarked piece that I pulled from a junk pile on the way to recycle. It’s a go-to for sure. I have a metal-lined glass lid to top it with. Every kitchen needs a nice 2-quart cast iron pot. Affiliate Link:

I know many don’t have a pot this small, and that’s okay. Really, any pot you cook rice in will work fairly okie-dokie. My advice is to use a pot that is sized to match the amount of rice you are preparing. A 2-quart pot for a this 3/4-cup-rice-to-1-1/2-cup-beer works perfect. A 5 quart may let things spread out a bit too much and allow for too much evaporation during cooking; your rice will be undercooked. But, a 5-quart will work if this recipe is doubled.

A nice lager will work well. I’d avoid ales; we love that hoppy touch to a beer but the remaining bitters may be a bit overwhelming in this recipe. Lagers are brewed at cooler temperatures and will have a milder flavor than an Ale (Like an IPA).

Avoid the beers with a sweeter flavor like porters and stouts. Sours are brewed with both yeast and bacteria…it’s the bacteria that gives the sour beer it’s sourness. This doesn’t work well in this rice recipe.

With that being said, you can try any beer in this recipe; to each his/her own, right?

¾ Cup Measuring Cup (or combination)
Teaspoon
Butter Knife
Wooden Spoon to Stir the Ingredients (affiliate link)
Spoon from the Silverware Drawer to Taste the Rice for Doneness

Read: Why I Use Wooden Utensils with my Cast Iron.

1 – 12-ounce beer (a cup and a half)
¾ Cup of Rice (level and flat).
1 teaspoon of salt (Use LESS if you are using this as a side dish)
1 pat of butter (to taste). We use about ½ of a tablespoon as measured on the paper/foil butter wrapper.

Step 1: Put the sauce pot on the stovetop on low/medium heat.

Step 2: Add the 1 ½ cups of beer to the sauce pot slowly to avoid creating a head

Step 3: Add the ¾ cup of rice

Step 4: Add the 1 teaspoon of salt

Step 5: Using the wooden spoon, stir all the ingredients together slowly to avoid the beer “heading up.”

Step 5: Add the Butter (yep…just chunk in that pat of butter…it’ll float and later “disappear”).

Step 6: Leave the rice to simmer. If it boils over, you may need to add more liquid and turn the heat down a bit (the heat may be too high causing the boil over).

Step 7: Once the rice has “risen” above the liquid and the little bubbling has stopped, give the rice a taste. Use your good judgment and experience on what you agree “cooked rice” taste like and the consistency you’re looking for.

About the salt: This recipe calls for 1 teaspoon of salt. Salt is a tricky thing; we use the course Himalayan salt “measures” less than the fine-grind “table” salt. Use less if in doubt based on your experience with your own palate and personal preferences.

Also, use less salt if you are planning to use this recipe as a side dish; the a-bit-too-saltiness is okay with another recipe. The 1-teaspoon salting for a side dish will make it a bit too salty-tasting.

Beer Rice

A quick rice recipe to use as an ingredient in many Beer and Iron recipes. Would not be good as a stand-alone side dish but sure does add a layer of YUM to other recipes.

Print Recipe

Prep Time 5

Cook Time 20

Servings People

Calories 139 kcal

Equipment

1 2 Quart Sauce Pot with a Lid Any pot / pan large large enough to hold 3 cups of ingredients.
1 Knife To cut the butter
1 Wooden Spoon To initially stir the rice into the beer
1 ¾ Cup Measuring Cup To measure the rice first and then the beer
1 Teaspoon Measuring Spoon To measure the salt
1 Spoon From the silverware drawer to "taste" the rice for doneness.

Ingredients

¾ Cup White Rice Brown rice is okay to substitute but you may need to add more liquid.
1 12oz Beer 12oz beer is about 1½ cups of beer
½ tbsp Butter A "Pat" of butter.
1 tsp Salt Use Less if you are using this as a side dish.

Instructions

Put the sauce pot on the stovetop on low/medium heat.
Add the 1 ½ cups of beer to the sauce pot slowly to avoid creating a head
Add the ¾ cup of rice
Add the 1 teaspoon of salt
Using the wooden spoon, stir all the ingredients together slowly to avoid the beer “heading up.”
Add the Butter (yep…just chunk in that pat of butter…it’ll float and later“ disappear”).
Leave the rice to simmer. If it boils over, you may need to add more liquid and turn the heat down a bit (the heat may be too high causing the boil over).
Once the rice has “risen” above the liquid and the little bubbling has stopped, give the rice a taste. Use your good judgment and experience on what you agree “cooked rice” taste like and the consistency you’re looking for.

Notes

Perfect rice is always a 2:1 ratio: two parts liquid to one part rice. Cooking with beer is a little tricky. Depending on the style of beer, beer is upwards to 95% water. Ethanol (the alcohol in beer) has a boiling point of 78°C (172.4°F) and will “gas off” at that temperature. Water, on the other hand, boils and becomes steam at 100°C (212°F). By the time the beer has reached the point where the rice begins to cook, the alcohol has long since “gassed off.”

Nutrition

Serving: 4gCalories: 139kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 594mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 44IUCalcium: 11mgIron: 1mg

Keyword beer, beer and rice, beer rice, beerrice, Recipe, Rice, rice and beer, rice beer, ricebeer

Tried this recipe?Let us know how it was!

Appetizers, Uncategorized

by Sulae @ beerandiron.com

June 11, 2021

Quick and Easy Beer-Broth Hamburger Stew

Quick and Easy Beer-Broth Hamburger Stew Cooked in a Cast Iron Dutch Oven This is very (VERY) similar to the Hamburger Soup recipe on Beer and Iron. And, if you’re askin’ me…which you haven’t yet but I am sure you will…the “stew” version is my…

Beef, Dinner, Lunch, Soups, Stews, Supper

by Sulae @ beerandiron.com

May 26, 2021

The Basic Beer Brine Template Recipe

How to beer brine meat chicken beef pork

Beef, Chicken, Game, Lamb, Meats, Pork, Seafood, Uncategorized

by Sulae @ beerandiron.com

May 18, 2021

Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe-OLD

Peanut butter, fish sauce, and chicken. This recipe is gonna be interesting! Most importantly it’s going to be delicious. There’s a bit of preplanning and prep but the cook time is “in a jiffy.” You’re gonna love this Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe.

“Satay” (sa·tay /ˈsäˌtā/). I just like saying “Satay.” This dish originated from Southeast Asia. A “satay” is basically a dish consisting of small pieces of meat grilled on a skewer and served with a spiced sauce that typically contains peanuts. That’s this recipe in a nutshell (no pun intended…though peanuts are not actually nuts…but…).

For most of the recipes by Sulae on Beer and Iron, you could substitute the beer for water or broth. I would suggest…only if you don’t want the beer in your recipe…to use coconut water or coconut milk. That would really “bring it home for sure!” Me? I prefer a good IPA or Belgian when creating this recipe.

This recipe has a couple different ways it can be cooked. You can cook it in the oven on a griddle or you can cook it open-fire on the grill. It’s fairly easy to both cook and prepare though you’ll need to prepare this recipe the day before (or definitely the morning of) the day you plan to cook it. Both the prep time and the cook time are fairly brief, it still has to be prepared / cooked in a two-session manner.

Prep this recipe before heading out to go camping, picnicking, or even tailgating and it’ll be ready for cooking when you get there. It’s totally an indoor or outdoor recipe.

Cast Iron Griddle-Cooked Satay Chicken with a Peanut and Beer Sauce Recipe

Sulae @ beerandiron.com

Peanut butter, fish sauce, and chicken. This recipe is gonna be interesting! Most importantly it’s going to be delicious.

You could substitute the beer for water or broth. I would suggest...only if you don’t want the beer in your recipe...to use coconut water or coconut milk. That would really “bring it home for sure!” Me? I prefer a good IPA or Belgian when creating this recipe.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Course Appetizer, Main Course

Cuisine Asian, Chinese, Southeast Asia

Servings People

Calories 372 kcal