July 1, 2012, will probably be known as the “clink” heard ’round Mississippi!  All across the state people where raising their pint glasses in appreciation to Raise Your Pints.  RYP is a grassroots organization whose mission is “to promote and enhance craft beer culture in Mississippi by working to lift the ban on high gravity beer; clarify the status of homebrewing as a legal, fun, and wholesome hobby; promote Mississippi’s beer, brewpub, and brewing industries and small businesses; and work to broaden the appreciation of craft beer for all Mississippians.”

Raise your Pints was successful with their lobbying the MS State Legislature in having Bill #2878 pass to increase the amount of alcohol in beer from 5% by weight to 8% by weight and now we are all anxiously awaiting the ‘new beer’ that is rolling into to town as I type this!  I find this to be very exciting!

One of my favorites is Abita Beer.  I basically love all their beers but especially the Amber.  One of my favorite cookbooks is the Abita Beer Cooking Louisiana True.  Louisiana chefs have been using Abita in their recipes for years and now you can also create at home wonderful dishes from Emeril’s, Commander’s Palace and Chefs Paul Prudhomme, Susan Spicer, John Folse and Abita beer lovers around the country.  Another great addition to this book is that you learn how beer is made, the history of brewing and how to pair food with Abita beer.

ABITA POT ROAST

CHAD OLIVARD-WYOMISSING, PENNSYLVANIA

6 SERVINGS           suggested pairings: TURBODOG, CHRISTMAS ALE OR AMBER  made with AMBER

INGREDIENTS

  • 1 4lb boneless beef chuck roast
  • Kosher salt, freshly ground black pepper and garlic powder, to taste
  • 3 tablespoons vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 onion, chopped
  • 12 ounces fresh button mushrooms, sliced
  • 4 to 5 garlic cloves, minced
  • 1 (10.5 ounce) can condensed beef broth
  • 1 (12 ounce) bottle Abita Amber

DIRECTIONS

Preheat the oven to 350 degrees.

Season the roast evenly with the salt, pepper and garlic powder. Heat the oil in a large, heavy pot (preferably cast iron) over medium heat.  Coat the roast evenly with the flour.  Brown the roast evenly on all sides.

Transfer the roast to a platter and set aside.  Pour off the excess oil from the pot, leaving about 1 tablespoon.  Add the onion, mushrooms and garlic; cook, stirring,  until the onions are soft, 3 to 4 minutes.  Return roast to pot.  Pour the beef broth and beer over roast.  Season with salt and pepper.  Bring the mixture to a boil.  cover pot and place in 350-degree oven.  Bake, basting occasionally, until the roast is tender, about 3 hours.

Remove the pot  from the oven.  Let meat rest for a few minutes before slicing it to serve with the pan gravy.

 

 

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