Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

• Celery salt
• 10 lime wedges
• Hot red pepper sauce, such as Tabasco
• 10 tsp. prepared horseradish (or to taste)
• Sea salt and freshly ground black pepper
• 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
• 2 quarts tomato juice cocktail (such as V8), chilled
• 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
• 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.

For the ribs:

• 1 Tbs. sweet Hungarian paprika
• 1 tsp. dark brown sugar
• 1 tsp. dry mustard (preferably Coleman’s)
• 1 tsp. dried sage
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in country style pork ribs

For the braising liquid:

• 4 strips bacon, cut crosswise into 1/2-inch-wide strips
• 2 medium yellow onions, thinly sliced (3 cups)
• 4 medium cloves garlic, chopped (1 Tbs.)
• 1 medium carrot, chopped (1/2 cup)
• 2 cups lower-salt chicken broth
• 1 12-oz. bottle bock beer or dark lager
• 1/4 cup cider vinegar
• 2 bay leaves
• 1 tsp. caraway seeds

For the glaze:

• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 1/4 tsp. Worcestershire sauce

Season:

In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.

Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an  additional 3 to 5 minutes.

Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

Guinness-Gingerbread Cupcakes

These cupcakes, inspired by New York City pastry chef Claudia Fleming, are an intriguing combination of gingerbread and rich, malty stout. Topped with a bright-tasting lime frosting to complement the spicy cake, these cupcakes make a perfect grown-up treat for St. Patrick’s Day.

For the cupcakes:

• 1/2 cup stout beer, such as Guinness
• 1/2 cup  mild-flavored molasses
• 1/2 cup vegetable oil
• 1/4 tsp. baking soda 
• 3/4 cup packed light brown sugar
• 1-1/3 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 2 tsp.ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. table salt
• 2 large eggs, at room temperature
• 1/2 cup finely minced candied ginger

For the frosting

• 4 Tbs. (2 oz.) salted or unsalted butter, at room temperature
• 1-1/2 cups confectioners' sugar, sifted
• 2-1/2 Tbs. freshly squeezed lime juice, or more to taste
• 1 Tbs. whole milk

• Strips of candied citrus peel or candied ginger, for garnish

Make the cupcakes:

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.

To make the cupcakes, in a very large saucepan, bring the stout, molasses, and oil to a boil over medium-high heat. Remove from the heat and whisk in the baking soda until dissolved. (The mixture will foam up, then settle down.) Stir in the brown sugar, then let cool until tepid.

 

Into a small bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt.

 

Whisk the eggs into the stout mixture, then whisk in the flour mixture just until incorporated. Don’t overmix. Gently stir in the minced candied ginger.

 

Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 22 to 24 minutes. Let cool completely.

Make the frosting:

In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 10 seconds. Decrease the speed to low and, with the mixer running, gradually add half of the confectioners' sugar. Stop the mixer and scrape down the bowl as needed to make sure the ingredients are being incorporated. Add the lime juice, then add the remaining confectioners' sugar. Once the sugar is incorporated, add the milk. Beat the frosting on high speed until completely smooth and fluffy, about 3 minutes. Taste, and add a few more drops of lime juice, if desired.

 

Transfer the frosting to a pastry bag fitted with a star tip. Remove the cupcakes from the muffin tin. Pipe rosettes of frosting in the center of each cupcake. (If you don’t have a pastry bag, you can spoon a mound of frosting decoratively in the center.) Garnish each with strips of candied citrus peel or a piece of candied ginger.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1-1/2 tsp. all-purpose flour
• 1 cup amber lager, such as Dos Equis Ambar
• 1/2 cup lower-salt chicken broth
• 1-1/2 Tbs. pure maple syrup
• 1/2 tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Pork Chops with Beer, Cabbage & Apples

• 4 center-cut pork chops, about 1-1/2 inches thick
• Salt and freshly ground black pepper
• 3 Tbs. vegetable oil
• 1 small red onion, thinly sliced
• 1 Tbs. Dijon-style mustard
• 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
• 2 tart apples, peeled, cored, and cut into 1/2-inch slices
• (see "How to core an apple")
• 1 cup beer or ale
• 2 sprigs fresh thyme or 1/2 tsp. dried
• 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.

Pork Chops with Beer, Cabbage & Apples

• 4 center-cut pork chops, about 1-1/2 inches thick
• Salt and freshly ground black pepper
• 3 Tbs. vegetable oil
• 1 small red onion, thinly sliced
• 1 Tbs. Dijon-style mustard
• 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
• 2 tart apples, peeled, cored, and cut into 1/2-inch slices
• (see "How to core an apple")
• 1 cup beer or ale
• 2 sprigs fresh thyme or 1/2 tsp. dried
• 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.

Peach Melba Cocktail

Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that sounds like dessert but tastes like an apéritif.If you enjoyed this fruit-infused drink, be sure to try the others in our Drinks and Entertaining Guide. 

• 6 fl. oz. (3/4 cup) pêche (peach) lambic, such as Lindemans, chilled
• 2 fl. oz. (1/4 cup) framboise (raspberry) lambic, such as Lindemans, chilled
• 1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

Peach Melba Cocktail

Fruit lambic beers are tart Belgian brews fermented with wild yeasts and aged with crushed fruit or fruit juices. A mix of peach and raspberry lambics makes a drink that sounds like dessert but tastes like an apéritif.If you enjoyed this fruit-infused drink, be sure to try the others in our Drinks and Entertaining Guide. 

• 6 fl. oz. (3/4 cup) pêche (peach) lambic, such as Lindemans, chilled
• 2 fl. oz. (1/4 cup) framboise (raspberry) lambic, such as Lindemans, chilled
• 1 thin slice lemon

Combine the two beers in a chilled 9-oz. Champagne flute. Gently squeeze the lemon slice over the drink and then add the slice to the drink. Serve.

Beer & Cheddar Fondue

If fondue seems like a project, you might be surprised at just how easily it comes together. In fact, it's a perfect dish for casual entertaining, even on a busy weeknight. Just grab a fondue pot, set out a few dippers (see Serving Suggestions, below), and invite friends over to dig (or rather, dip) in.

• 1 Tbs. unsalted butter
• 1/2 small yellow onion, minced (about 1/3 cup)
• 1 large clove garlic, minced
• 12 oz. Emmentaler cheese, coarsely grated (about 3 lightly packed cups)
• 8 oz. extra-sharp white Cheddar, coarsely grated (about 2 lightly packed cups)
• 4 oz. Gruyère, coarsely grated (about 1 lightly packed cup)
• 2 Tbs. cornstarch
• 1 tsp. dry mustard (such as Coleman’s)
• 1/2 tsp. freshly ground black pepper
• 1 tsp. caraway seeds, coarsely ground in a spice grinder or with a mortar and pestle
• 1-12-oz. can lager-style beer, preferably Budweiser
• 3 Tbs. Amontillado sherry
• Kosher salt

Tip:

Amontillado, a medium-dry sherry, provides a nice contrast to the bitter beer and the sharp cheddar.

Melt the butter in a 1-1/2- to 2-qt. flameproof fondue pot over medium-low heat. (If you don’t have a fondue pot that’s flameproof, use a heavy, narrow saucepan.) Add the onion and garlic and cook, stirring occasionally, until completely soft and beginning to caramelize, 15 to 20 minutes.

Meanwhile, in a large bowl, toss the Emmentaler, Cheddar, and Gruyère with the cornstarch, mustard, and pepper.

Add the caraway seeds to the pot and stir to toast them slightly, about 2 minutes. Add the beer, increase the heat to high, and bring to a boil. Reduce the heat to medium low and simmer to mellow the flavor of the beer, about 3 minutes.

Sprinkle the cheese mixture into the pot a large handful at a time, stirring each batch in a back and forth pattern so that the cheese doesn’t ball up as it melts. Continue adding and stirring until all of the cheese is melted, smooth, and thick, adjusting the heat as necessary to maintain barely a simmer. Stir in the sherry and season to taste with salt. (If using a saucepan, transfer the fondue to a fondue pot.) Set the fondue pot over a low flame at the table to keep it warm. Serve with the dipping ingredients.

Beer-Battered Fish Tacos

The fish taco, one of Mexico's most creative tacos, was made first by street vendors in the Baja California port of Ensenada. It's filled with crisp, beer-battered fresh fish and garnished with shredded cabbage and a spicy tartar sauce.

For the spicy tartar sauce:

• 1 cup mayonnaise
• 1/4 cup minced fresh cilantro
• 3 Tbs. minced pickled jalapeño
• 2 Tbs. dill pickle relish
• 1 Tbs. fresh lime juice
• 1 tsp. yellow American mustard
• 1/4 tsp. kosher salt

For the fish:

• About 2 qt. vegetable oil for frying
• 1 cup all-purpose flour
• Kosher salt
• 1 cup beer
• 2 egg whites, beaten to soft peaks
• 1 lb. firm fillets of mild, white fish (such as bass, cod, or haddock), cut into strips about 4-1/2 inches long and 3/4 inch wide, or 1 lb. frozen batter-fried fish fillets

For serving:

• 12 to 16 corn tortillas (5 to 6 inches wide), warmed
• 1-1/2 cups finely shredded green or purple cabbage (about 1/2 small head)
• 2 limes, quartered
• Pico de Gallo 

Make the sauce: Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days.

If using fresh fish: Fill a large, deep, heavy pot with vegetable oil to about 11/4 inches deep. Heat the oil to about 350°F. (To check the oil temperature, use a deep-fry thermometer, or add a cube of bread to the oil, which should bubble immediately.)

Meanwhile, prepare the batter: Mix the flour and 1 teaspoon salt in a medium bowl and stir in the beer until smooth. Gently fold in the beaten egg whites.

Season the fish with salt. To cook the fish, work in batches of about three or four pieces at a time. Using kitchen tongs, dip each piece in the batter, let any excess drain off, carefully submerge the fish in the hot oil, and fry until golden brown and cooked through, about 5 minutes. Transfer to a baking sheet lined with paper towels.

If using frozen batter-fried fish fillets: Bake them according to the package instructions.

To serve: Just after the fish comes out of the fryer (or oven), arrange in a heated dish on the table. Next to it set the tartar sauce, hot tortillas, shredded cabbage, lime quarters, and pico de gallo so each person can assemble his or her own tacos.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 1 cup sour cream
• 1 Tbs. chopped fresh chives or scallion greens
• 6 Tbs. prepared horseradish, drained
• 1 Tbs. finely chopped dill pickle

For the Guiness-mustard sauce

• 1/2 cup coarse-grain mustard
• 2 Tbs. Guinness or other stout
• 2 Tbs. Dijon mustard
• 1/2 tsp. light brown sugar
• 1 Tbs. finely chopped shallot

For the main dish

• 1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
• 1 12-oz. bottle Guinness or other stout, porter, or dark German beer
• 1 Tbs. coriander seeds
• 4 bay leaves
• 1 dried chile, such as cayenne
• 2 allspice berries
• 8 medium boiling potatoes, scrubbed
• 4 medium onions, halved through the roots
• 6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
• 2 parsnips, peeled and cut into 2-inch chunks
• 6 medium carrots, peeled
• 1 2-lb. green cabbage, cored and quartered

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.

For the ribs:

• 1 Tbs. sweet Hungarian paprika
• 1 tsp. dark brown sugar
• 1 tsp. dry mustard (preferably Coleman’s)
• 1 tsp. dried sage
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in country style pork ribs

For the braising liquid:

• 4 strips bacon, cut crosswise into 1/2-inch-wide strips
• 2 medium yellow onions, thinly sliced (3 cups)
• 4 medium cloves garlic, chopped (1 Tbs.)
• 1 medium carrot, chopped (1/2 cup)
• 2 cups lower-salt chicken broth
• 1 12-oz. bottle bock beer or dark lager
• 1/4 cup cider vinegar
• 2 bay leaves
• 1 tsp. caraway seeds

For the glaze:

• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 1/4 tsp. Worcestershire sauce

Season:

In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.

Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an  additional 3 to 5 minutes.

Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and Guinness-Mustard Sauce

Using a little beer to boil corned beef provides a pleasant malty flavor. Choose a dark beer, such as Guinness or other stout or, for a hint of sweetness, try a porter. Dark German beer, called Dunkel, is also good. Don’t throw away the stock: Save it for a cabbage or other winter vegetable soup.

For the dill pickle-horseradish cream

• 1 cup sour cream
• 1 Tbs. chopped fresh chives or scallion greens
• 6 Tbs. prepared horseradish, drained
• 1 Tbs. finely chopped dill pickle

For the Guiness-mustard sauce

• 1/2 cup coarse-grain mustard
• 2 Tbs. Guinness or other stout
• 2 Tbs. Dijon mustard
• 1/2 tsp. light brown sugar
• 1 Tbs. finely chopped shallot

For the main dish

• 1 6-to-8-lb. whole corned beef brisket, homemade or store-bought
• 1 12-oz. bottle Guinness or other stout, porter, or dark German beer
• 1 Tbs. coriander seeds
• 4 bay leaves
• 1 dried chile, such as cayenne
• 2 allspice berries
• 8 medium boiling potatoes, scrubbed
• 4 medium onions, halved through the roots
• 6 small turnips, peeled and halved, or 2 medium rutabagas, peeled and quartered
• 2 parsnips, peeled and cut into 2-inch chunks
• 6 medium carrots, peeled
• 1 2-lb. green cabbage, cored and quartered

Make the dill pickle-horseradish cream

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 2 days.

For the Guiness-mustard sauce

Combine the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, or up to 4 days.

For the corned beef

Place the corned beef in a Dutch oven. Pour in the beer and enough water to cover the meat by 1 to 2 inches. Wrap the coriander seeds, bay leaves, chile, and allspice in a square of cheesecloth, tie with butcher’s twine, and throw the spices into the pot. Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for 2 hours. Check the beef by inserting a knife into the thickest part. If it shows no resistance, the meat is tender. To make sure, cut off a bit and taste it. If it is not tender, continue to cook, checking every 30 minutes. Remove the beef from the pot and cover loosely with aluminum foil to keep warm.

Add the potatoes, onions, turnips, parsnips, carrots, and cabbage to the pot, cover, and cook at a slow boil for 20 minutes, or until tender. Return the beef to the pot to rewarm for 2 to 3 minutes. Discard the spice bag. Cut the meat across the grain into 1/4-inch-thick slices and arrange on a platter with the vegetables. Serve with the Dill Pickle–Horseradish Cream and Guinness-Mustard Sauce.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 2 Tbs. unsalted butter; more for the baking sheet
• 8 slices sourdough bread, lightly toasted
• 2 Tbs. Dijon mustard
• 16 thin slices skinless roast turkey breast (or roast chicken breast)
• 3 medium scallions, thinly sliced
• 2 Tbs. all-purpose flour
• 3/4 cup whole milk
• 1/2 cup brown or dark amber ale, such as Newcastle
• 6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
• 1 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Eve’s Black Heart

Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the name, derived from Eve’s penchant for the forbidden fruit.Visit the Drinks & Entertaining page for more beer and classic cocktail recipes.

• 8 fl. oz. (1 cup) dry hard cider (such as Crispin brut or Farnum Hill semi-dry), chilled
• 1 14.9-fl.-oz. can Guinness draught, chilled
• 1 fl. oz. (2 Tbs.) Calvados

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Blacker & Tanner

This cocktail takes the classic Black & Tan—stout and pale ale—and cranks it up, blacker and tanner, with a double IPA and an imperial stout. You won’t get the ‘layered’ effect, which comes from the nitrogenation of most dry stouts, but you’ll get the blending of the big hops of the IPA and the burnt bitterness of the imperial stout. This cocktail is about twice as strong as a standard beer.For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 1 12-fl. oz. bottle double IPA, such as Dogfish Head 90 Minute or Stone Ruination IPA, chilled
• 1 12- fl. oz. bottle imperial stout, such as North Coast Old Rasputin or Brooklyn Black Chocolate Stout, chilled

Fill two chilled pint glasses with equal amounts of the IPA and the stout. Stir gently, and drink slowly.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• Kosher salt
• 1/2 small lime
• 1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
• 2 dashes Worchestershire sauce
• 2 dashes soy sauce
• 2 dashes hot pepper sauce, such as Cholula or Tabasco
• Freshly cracked black pepper

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.