Ok… you love fall? What about beer? Really! Well have WE got a pair of recipes for YOU!
Our thanks go to Chef mark Myers for such an amazing fall themed dish!
Here is part ONE of TWO courses made with our beer.
FIRST: AutumnFest Bigos
SECOND: Imperial Pumpkin Panna Cotta (click here)
Bigos – Polish Pork Stew
4-6 ea Strips of bacon
1 # Smoked kielbasa, cut on a bias into 1” pieces
1 # Pork Butt (shoulder), cut into 6 equal pieces
½ rack St Louis style pork rib, cut in single bone portions
All Purpose Flour Seasoned with Salt and Pepper
1 ea Medium Spanish onion, small dice
2-3 ea Carrots, peeled and small dice
3 ea Ribs celery, small dice
3 c Green cabbage, sliced thin
1 # Sauerkraut, drained and juice reserved
12 oz Autumn Fest
1 c Apple juice
1 t Dry thyme leaves
½ t Dry rubbed sage leaves
Method
- Render the bacon in a large skillet over medium heat until crispy and plenty of fat has cooked out. Remove the bacon and set aside.
- Brown the sausage in the bacon fat. While the sausage is cooking, dredge the pork butt and ribs in the seasoned flour. Remove sausage from pan when browned.
- Brown the ribs and pork butt in small batches in the remaining fat. When browned, place the ribs in a large crock pot, then the pork butt, then the sausage.
- Add the onions, celery and carrots the pan and cook until they start to soften. Then add the green cabbage and sauerkraut and cook for 4-5 minutes or until the cabbage has started to soften.
- Deglaze the pan with the beer, apple juice, and reserved sauerkraut juice.
- Add the dry herbs, and bring to a simmer.
- Pour vegetables over the meat in the crock pot and lay the strips of bacon across the top. Allow this to cook for at least 3 hours; the longer the better.
- Cook until the ribs are nice and tender. They will take the longest.
- Serve with pierogies or mashed potatoes, and cold Autumn Fest!
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