Recipes
Entrées
Beer Can Chicken
Perfect for the family!
Light those coals and get ready to try our beer can chicken recipe using your favourite Publican House beer.
You will need a half can of beer; the rest is for the grill master! When the chicken is almost finished roasting, glaze the chicken with the matching beer jelly a number of times. Continue roasting until bird is golden brown and crispy. Remove and allow chicken to cool to safe eating temperature and allow all the juices to soak back into the chicken.
Recommendations:
Square Nail Pale Ale Beer Jelly or O'Leerie Stout Beer Jelly
Henry's Irish Ale Beer Jelly Pulled Chicken
By Chef Brian Henry
Ingredients:
-
2 jars Henry's Irish Ale Beer Jelly
-
1 tsp ground cumin seed
-
1/2 tsp ground coriander
-
1 tsp oregano
-
1/2 tsp thyme
-
1 tsp ground black pepper
-
1 medium onion, minced
-
8 cloves garlic, minced
-
2 whole chickens
Method:
In a mixing bowl whisk together the beer jelly with the spices, garlic and onion and set aside. Split the chickens in half, lengthwise. Place 2 chicken halves in a large Dutch oven or slow and pour half of the beer jelly mixture over the chicken. Repeat the process with the remaining chicken halves.
Cook the chicken on low in a slow cooker or in the oven at 285°F for about 5-7 hours. When the chicken is done and the meat falls freely from the bones, transfer the chicken to a large bowl, reserving the cooking liquid. Using a couple of forks pull the chicken apart, shredding it into pieces while discarding the bones.
Add the cooking liquid, one cup at a time into the shredded chicken until it is good and saucy but not soupy. Serve the pulled chicken on crusty bread with some of the Square Nail Skillet Fired Onion Dip, pickles, smoked Gouda, mayo and thinly sliced red onions.
Recommendations:
Photo by Mateusz Feliksik on Unsplash
Jus-Jellin Million Dollar Pulled Pork Tacos
By Chef Brian Henry
Ingredients:
-
2 jars Henry's Irish Ale Beer Jelly
-
1-2 tbsp Reggae Rub
-
1 tbsp Italian Scallion
-
1 tsp Kick Ass Cajun
-
2 medium onions, minced
-
8 cloves garlic, minced
-
1/4 cup tomato puree
-
1 cinnamon stick
-
2-3 bay leaves
-
Salt & pepper to taste
Method:
Sautée the onions in a bit of oil over medium-low heat until they are browned. In a mixing bowl whisk together the Henry's Irish Ale Beer Jelly with the spices, cooked onions, garlic and tomato puree and set aside.
Place the shoulder/butt in a large Dutch oven or slow cooker and pour the beer jelly mixture over the pork. Add the cinnamon stick and bay leaves.
Cook the pork on low in a slow cooker or in the oven, covered at 285°F for about 5-7 hours. When the pork is cooked, it should be fork tender and readily fall apart. Using a couple of forks pull the pork apart, shredding it into pieces and discard the cinnamon stick and bay leaves.
Mix the shredded pork with the cooking liquid, until it is good and saucy. Serve the pulled pork by placing some slaw on a tortilla, topped with pork, Mexican Kitchen Cartel Mayo, diced onions, limes, etc.
Recommendations:
Photo by Tai's Captures on Unsplash
Jus-Jellin O'Leerie Stout Stew
By Jus-Jellin
Oven & Instant Pot Recipe
Ingredients:
-
2/3 jar of O'Leerie Stout Beer Jelly
-
3 tbsp oil
-
1 lb of stew beef cut up into cubes
-
Salt & pepper
-
1 medium onion, peeled & diced
-
1/2 lb (225g) mushrooms, sliced
-
1 celery stalk, diced
-
1 carrot, peeled & diced
-
2 tsp thyme or 3 sprigs of fresh thyme
-
1 cup of pitted prunes, diced
-
2 cups or more of beef stock
-
1 tbsp red wine vinegar
-
1 tbsp corn starch or flour to thicken
-
4-5 medium potatoes, peeled, cooked & mashed
Oven Method:
Preheat oven to 325°F. Pour 1 1/2 tbsp of oil in a heavy ovenproof Dutch oven pan over medium heat, brown meat for 2-3 minutes or until browned. Add remaining oil and onions, cook till soft. Add mushrooms and stir for 2-3 minutes. Reduce heat and add carrots, celery, beef stock, red wine vinegar, Beer Jelly, prunes and thyme.
Bring to a boil and place in oven for 90 minutes or more until meat is tender. May need to add a little water or beef broth if looking dry. Peel and cook potatoes, when cooked mash. Mix corn starch with a little water, stir into stew to thicken up juices. Salt and pepper to taste. Place a serving of mashed potatoes in the middle of your plate and add a serving of Stew over the top!
Instant Pot Method:
Press Sauté on your pressure cooker. Add oil when hot, brown stew meat on all sides, add onions and cook till browned. Add beef broth and lock the lid. Pressure cook for 10 minutes. Release pressure, add remaining ingredients, pressure cook for 5 minutes. Thicken juices with corn starch.
Remove stew from pot and place in an oven proof dish, place in a warm oven. Peel and pressure cook potatoes. Remember to add water, cook for 10 minutes on high. Release sealing and drain extra water. Mash potatoes. Serve the same as above.
Recommendations:
Photo by Nathan Dumlao on Unsplash
Jus-Jellin Million Dollar Barbecue Sauce
By Chef Brian Henry
Ingredients:
-
1 jar of Henry's Irish Ale Beer Jelly (3/4 cup)
-
2 tbsp The Spice Co.'s Reggae Rub
-
1 litre ketchup
-
1/2 cup molasses
-
1 cup brown sugar
-
1/3 cup apple cider vinegar
-
1 cup coffee
Method:
Combine all ingredients in a large, non-reactive pot and simmer on medium-low heat for 30-45 minutes or until desired consistency is achieved. The sauce will tend to splatter so it should be covered with a vented lid or watched carefully while simmering. Use liberally.
Store 2-3 weeks in a covered container in fridge.
Recommendations:
Photo by Mike Norris on Unsplash
Jus-Jellin Barbecue Sauce
By Chef Brant Lacoe
Ingredients:
-
1 jar of Hazelnut Coffee Stout Beer Jelly (3/4 cup)
-
1/2 litre ketchup
-
1/4 cup molasses
-
1 cup brown sugar
-
1 tsp Sand Ball Vlet ***
-
1/3 cup cider vinegar
Method:
Combine all ingredients in a medium sized pot and simmer on medium heat for 20-25 minutes. Cool, store in the fridge.
*** Found in the Asian or International section at Metro/Sobeys
Recommendations:
Photo by Samuel Regan-Asante on Unsplash