When you write, reading isn’t important, it’s essential. Unfortunately, my days are pack too full and reading has become a rare luxury. All due in no small part to the fact that I’m not only writing a cookbook (due to my publisher at the beginning of next month) I’ve also started writing for a print magazine as well as two other websites. Once I can at least check “cookbook” off my to-do list, I can get back to being a normal human and indulging in reading, and sleeping, and all those sorts of activities that I’m currently ignoring.
I’m making a list, I thought I’d share. About a month ago, I posted on The Beeroness Facebook page asking for suggestions for beer books. Since you all are so amazing, the list has been growing.
Beer & Food:
- The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food, Garrett Oliver
- Beer, Food, and Flavor: A Guide to Tasting, Pairing, and the Culture of Craft Beer, Schuyler Schultz
- The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance, Randy Clemens & Steve Wagner & Greg Koch
- The Oxford Companion to Beer, Garrett Oliver
Beer Non-fiction:
- America Walks into a Bar: A Spirited History of Taverns and Saloons, Speakeasies, Christine Sismondo
- Ale, Beer, and Brewsters in England: Women’s Work in a Changing World, Judith M. Bennett
- Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits, Jason Wilson (beer & liquor)
- The Search for God and Guinness: A Biography of the Beer that Changed the World, Stephen Mansfield
- Bitter Brew: The Rise and Fall of Anheuser-Busch and America’s Kings of Beer, William Knoedelseder
For The Homebrewer:
- The Naked Brewer: Fearless Homebrewing Tips, Tricks & Rule-breaking Recipes, Christina Perozzi & Hallie Beaune
- For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops, Stan Hieronymus
- Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales, Stan Hieronymus
- IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, Mitch Steele
Ingredients
- 1 tbs brown sugar
- 1 tsp black pepper
- 1 tsp salt
- ¼ tsp cayenne
- ¼ tsp smoked paprika
- 3 lb chuck roast
- 2 tbs olive oil
- 12 ounces porter or stout
- 3 cups beef stock
- 4 French sandwich rolls
Directions
- Preheat oven to 325.
- In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika.
- Pat the roast dry. Rub with spice mixture.
- Heat olive oil in a Dutch oven, or other large oven safe pot, until hot but not smoking. Add the roast, sear on all sides. Pour beer and broth over the meat. Cover and roast in oven at 325 for 3 hours or until very tender. Move meat to a cutting board.
- Place Dutch oven back on the stove. Bring to a boil, stirring occasionally, until slightly reduced, about 10 minutes.
- Shred meat using two forks. Split rolls, fill with meat. Spoon a bit of sauce over the meat. Serve remaining broth in bowls with sandwiches for dipping.
Thaaaaaaat’s so true. Not that I’m writing a cookbook, but I know what you mean. Also, give me that sandwich and dip. No I mean it.
And, by the way, why aren’t you writing a cookbook? I will pre-order right now.
The reading thing, so true. Congrats on all your new writing ventures! Sounds exciting. Thanks for the beer book suggestions – I’m definitely interested in reading more about food and beer pairings.
That Garret Oliver seems pretty amazing, his books look awesome.
Wow, YUM! This looks amazing Jackie. Beautiful pictures.
You got a lot going on girl! And yet you are still whipping up amazing recipes. Yee haw!
I can imagine that finding time to read is tough right now. Hopefully you’ll have some time again soon. And this sandwich – over-the-moon amazing. I’ve always loved french dips!
I’m so tired lately, I just want to take a nap and read a book! Some day.
Why is this a stout French dip when it’s porter?
You can use either. I just though stout sounded better.
Ay….that looks quite freaking awesome. Quizno’s take note, this is a sandwich!! Is Quizno’s even still around?
Even though I’m not much of a fast food person, I would love for Quiznos to have beer sandwich!
OMG Jackie, I LOVE this. Wow… I feel like I screamed that. But really… I want that sandwich!
Sleep is for suckers. Besides you will look back on this time and be immensely proud of yourself. You can do it!
Ha! “Sleep is for sucker,” I love that
i am usually like so weirded out by french dip b/c the bread gets really weird and wet. but yum. this i need.
This recipe looks awesome and thanks for all the book recs! I am going to Whole Foods today to pick up beer for my Valentine & now I think I might make a stop at the bookstore! I think there are definitely a few reads he would love (since he home brews)!
He’s a homebewer?! Thats awesome. I’m going to start to home brew once my life gets a little less hectic.
Thank you for book links. I am currently learning my way around the food and beer combos. I hope you enjoy writing your book too, I look forward to when it comes out.
Well, I guess it’s better to be busy than to be bored, right?
And it sounds like you’re not going to be bored anytime soon! Good luck with wrapping up your cookbook. The deadlines they have on these things are insane.
drooling! My favorite sandwich on this planet. And this one looks better than any I have ever made!
Looks absolutely delish! I’m making this tomorrow! I bought the ingredients tonight. Can you say “serious yum”?
Quick question: Do you cover the Dutch oven when it goes in the oven? I’m making the heck out of this recipe the next time I’ve got my hands on a Chuck roast. Thank you for sharing.
Yes. And I can’t wait to hear how it goes, report back
you are a busy lady. And this sandwich looks stinking amazing!
A few on there I’ve not got on my WishList yet, so thanks! And, I love French Dips anyways – but to add stout to the jus? Soooold
This looks like an excellent recipe, Jackie. And thanks for sharing the links
I recently won a “growler” of some wonderful stout at a curling tournament. This looks like the perfect recipe to try some of it with. Only some of it, mind you.
Oh my goodness!
Just finished..this came out very good and was quite tasty..like the easy recipe..will make again in the future..thanks..