let’s cook with beer: pork, mushroom, and Weissbier edition

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Oktoberfest is coming. Time to practice.

Slow-cooked pork roast with potatoes

  • bacon
  • pork sirloin or shoulder
  • onion
  • baby red potatoes
  • salt, pepper, seasoning

Fry bacon; eat bacon; save bacon fat.

Brown the pork roast on all sides in the bacon fat, set aside and save the bacon fat. Slice the onion and potatoes, arrange in the bottom of the slow cooker, leaving room for the roast. Toss in some apple slices if you like. Season pork to taste (I used Penzey’s Bavarian blend) and place on top of potatoes and onions. Cover slow cooker, turn to low, and cook for 6-8 hours.

Go mow the lawn and pull weeds.

Sweet and sour cabbage with onion

  • reserved bacon fat
  • head of cabbage (red is great; I used green cause that’s what came in the CSA box)
  • red onion
  • sugar
  • cider vinegar

Thinly slice onions and cabbage, then saute in bacon fat until soft (apple slices would be great here too). Toss with ~2T sugar and an equal amount of cider vinegar, turn heat to low, cover and cook for approx 30 minutes, adding more liquid if it gets too dry. Season with salt and keep warm.

Go pour a Weissbier.

Mushroom-Weissbier sauce

  • portobello or oyster mushrooms
  • torpedo onion or shallots
  • butter
  • Weissbier
  • chicken bouillon (optional)
  • 1 cup sour cream

Thinly slice mushrooms and onion, saute in melted butter over medium heat until soft. Deglaze the pan with enough Weissbier to let the mushrooms swim, about 2 cups; then turn heat up and reduce by about 3/4. Add chicken bouillon if using, then stir in sour cream spoonful by spoonful until nicely thickened. Season with freshly cracked black pepper.

Pretend your cargo shorts are Lederhosen and serve the whole thing with vases of Weissbier or krugs of Helles.

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7 thoughts on “let’s cook with beer: pork, mushroom, and Weissbier edition

  1. Hell yeah, MD. I always do my S&S cabbage with red cabbage, green apple, onion, cider vinegar, all spice, clove, brown sugar and seasoned with salt and pepper. One question: Where’s the spaetzle?

    • Damn, son … somebody had to mow the lawn and pull the weeds, and that somebody was the only spaetzle-capable member of the household. So we eat potatoes. This time.

      Hell yeah, green apple and brown sugar!

    • I’d say yes – Weissbier was a bit of a riff, actually, since the German cookbooks I have would have used sherry or a Rhine white to deglaze. But the fruity profile and low hop profile worked fine, so I’d expect a Dunkelweizen should do just as well with maybe a bit more color and bready, toasty flavor.

  2. Thanks for the sauerkraut recipe! I made it with red cabbage, red onions, brown sugar, apples from my tree, apple cider vinegar and salt. We had it with beer boiled brats, potatoes baked with beer and mustard and my first lager, an Oktoberfest brewed using Bohemian Lager yeast which turned out just like a chill hazy version of Brooklyn Brewing’s Oktoberfest. Life is good!

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