- 1 bottle (12 oz.) amber beer or nonalcoholic beer (we used Dos Equis amber beer)
- 1 pkg. (¼ oz.) active dry yeast
- 2 Tbsp. unsalted butter, melted
- 2 Tbsp. sugar
- 1 ½ tsp. salt (we used table salt)
- 4 to 4 ½ cups all-purpose flour
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk
- 1 Tbsp. water
- Coarse salt (we used kosher salt)
- Preheat your oven to 425 degrees. Pour the beer into a small saucepan, heating it to 110-115 degrees. Once the beer is in that temperature range, take the saucepan off the heat and immediately stir in the yeast, continuing to stir until all of the yeast has dissolved. Add the butter, sugar, 1 ½ tsp. salt, yeast mixture and 3 cups of flour to a large mixing bowl. Use a hand mixer set to medium speed to blend these ingredients together just until smooth. Mix in just enough of the leftover flour to create a soft dough (the dough will be sticky as well).
- Grease* a large mixing bowl, setting it aside for now. Take the dough out of the bowl and place it on a floured surface where you’ll knead it for 6-8 minutes or until it becomes soft and elastic. Place the dough in the bowl you greased earlier, flipping the dough over once so the top is greased. Cover the bowl with plastic wrap and put it in a warm place where the dough can double in size, this will take about an hour to achieve (we put the bowl on the stovetop).
- Take the plastic wrap off the bowl and punch the dough down. Place the dough on a lightly floured surface, dividing it into 8 portions and shaping each portion in a ball. Roll each portion into a 24-inch rope. Now curve the ends of the rope to form a circle, twisting the ends once and laying them over opposite sides of the circle, pinching the ends to seal.
- Pour the water and baking soda into a Dutch oven (the recipe doesn’t say to but we stirred the mixture together), turning the heat up high enough for the water to boil. Place 2 pretzels into the water at the same time for 30 seconds, taking them out using a slotted spoon and placing them on a paper towel-lined plate to drain.
- Place the pretzels two inches apart on a greased* baking sheet (we lined our baking sheet with aluminum foil and then greased the foil). Add the egg yolk and water to a bowl, whisking to combine. Brush the yolk mixture over the pretzels, sprinkling salt onto the pretzel afterwards. Bake the pretzels for 10-12 minutes or until they look golden brown. Once you take the sheet out of the oven, take the pretzels off the sheet and place them on a wire rack to finish cooling off.
*We used unsalted butter to grease.
This took a bit of work to make but it was all worth it once we took our first bite ! The pretzel has a little bit of chew to it and you can taste the yeast in the dough. We really enjoyed eating this with some nacho cheese but it’d probably taste just as good being served with mustard.
This recipe came from Taste of Home.
We weren’t paid in any form to promote Dos Equis or Taste of Home.
Take care everybody !
- 1 (3 ½-pound) flat-cut beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper (we used freshly ground black pepper)
- 2 tablespoons canola oil
- 3 teaspoons ground ancho chile pepper
- ¾ teaspoon ground red pepper
- ¾ teaspoon garlic powder
- 1 cup beer (we used Budweiser)
- ½ cup chili sauce (we used Heinz Chili Sauce)
- 1 medium yellow onion, cut into ½-inch-thick slices
- Crackers, Cheddar cheese, and pickles to serve (we didn’t use any of those)
- Take a 6-quart slow cooker out and spray the inside of it with cooking spray.
- Trim away any excess fat from the brisket until you’re left with a ½-inch thick layer (the way ours came in the package, it looked like it was already cut down to ¼-inch). Make several ¼-inch-deep cuts in both sides of the brisket, rubbing the brisket with salt and pepper afterwards.
- Take a 12-inch cast-iron skillet or grill pan out (we went with the skillet) and brush the inside with the oil. Preheat the skillet to medium-high, turning the heat down to medium afterwards. Place the brisket in the skillet, cooking until it’s browned, for 2 to 3 minutes per side (we seared the brisket on all sides). Turn the heat down if needed while browning the brisket. Place the brisket in the slow cooker afterwards.
- In a small bowl, mix together the ground ancho, red pepper and garlic powder. Sprinkle this onto the brisket, turning the brisket so the spice mixture can be applied all over. Make sure the brisket is facing fat-side up after the spice is done being spread all over. Pour the beer and chili sauce in around the brisket. Add the onion to the skillet, cooking it for 1 minute per side or until browned. Place the onion slices in the slow cooker, putting the lid on afterwards. Cook until the brisket is tender, 5 on HIGH or 8 hours on LOW (we cooked ours on LOW).
- Take the brisket out of the slow cooker and place it on a cutting board. Let the brisket rest for 15 minutes before slicing into it. Serve with the onions, cooking liquid, crackers, cheese and pickles.
This is the first time we’ve ever worked with brisket and we loved it ! The meat was so tender and the fat just melted in your mouth. There is a nice level of heat in this but otherwise it’s hard to pick out one distinct flavor, you just know that you want to keep coming back for more ! We know that typically brisket is something you typically cook on the grill but the weather forecast wasn’t looking good and when we came across this recipe, we just had to try it ! It just sounded so d@#n good and we were right ! A nice alternative way to have brisket if the weather’s bad or you don’t have a grill.
We got this recipe from Taste of the South.
We weren’t paid in any form to promote Budweiser, Heinz or Taste of the South.
Take care everybody !
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can or bottle of beer (we used 1 bottle of Corona)
- 4 cups beef broth (we used Swanson reduced-sodium beef broth)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ teaspoon paprika (we used smoked paprika)
- 1 ½ teaspoons sugar
- ½ teaspoon Kosher salt
- Freshly ground black pepper to taste
- 4 new potatoes, quartered (we used 5 red potatoes)
- 4 carrots, roughly sliced
- 2 tablespoons all-purpose flour
- Take a large pot or Dutch oven out and add the butter and olive oil to it, setting the heat to medium-high. Once the butter’s melted and the oil’s hot, add in the meat* to get a quick browning on all sides (original recipe says this should take roughly 5 minutes to achieve).
- Take the meat out and leave it on a plate off to the side for now.
- Toss the onion into the pot, turning the heat to low afterwards.
- Constantly stir the onion until it gets softened, approximately 3 minutes.
- Toss the garlic in, continuing to stir for another minute.
- Add in the following ingredients to the pot, stirring to combine: beer, broth, Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
- Add the meat back into the pot, putting a lid on the pot afterwards. Let the stew simmer over low heat for 1 ½ to 2 hours or until the meat gets really tender. We didn’t need to but if you think the liquid’s getting too low in the pot, then add 1 to 2 cups of hot water in when you need to.
- Take the lid off and stir in the potatoes and carrots, putting the lid back on afterwards. Continue to let the stew simmer for another 30 minutes or until the vegetables are tender.
- If you think your stew liquid is too thin then take a cup of the liquid out and mix the flour into it.
- Pour the flour mixture into the pot and let the stew simmer for 10 minutes or until the stew gets thick (ours never got thick for some reason but it was still enjoyable).
- Serve the stew with some crusty bread to soak up the stew liquid with.
*We thought that there was too much meat to get properly seared in our size of pot all at one time so we split the meat into two batches for them to get seared.
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any form to promote Corona, Swanson, or Ree Drummond.
Take care everybody !
- 1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
- 2 medium onions, coarsely chopped
- 1 jar (16 oz.) sliced pepperoncini, undrained
- 1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
- 1 bottle (12 oz.) beer (we used Corona)
- 1 envelope onion soup mix
- 5 garlic cloves, minced
- ½ tsp. pepper (we used freshly ground black pepper)
- 12 kaiser rolls, split (we used hamburger buns with seeds on them)
- 12 slices provolone cheese (we used smoked provolone cheese slices)
- Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
- Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
- Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
We weren’t paid in any form to mention Corona.
Hope you enjoy life !