Too cold to go out to dinner? Don’t want to wait for delivery? Need something filling during the last few nights of winter? Then homemade beef and broccoli with a double bock might be for you.
Troegenator by the Tröegs Bros Independent Brewing Company has a really cool bottle. That might have been partially why I grabbed it. The design on the bottle is eye catching to someone with a bit of a rebellious side. It includes a description about how monks used to drink double bock during lent as a way to sustain themselves while they were fasting. Apparently double bock doubles as liquid bread (yes, that’s an awful pun, I don’t care).
Style: It’s a double bock with 8.2% alcohol volume.
Taste and Body: Not too rich, smooth, with a bit of a bite at the end. It does remind me of fresh baked bread. It doesn’t taste strong which could be dangerous in the long run. I can taste the chocolate and stone fruit that is advertised on the bottle, but I can’t find any caramel in the flavor. It’s also not too thick or chewy despite what the bottle says.
Color: The bottle is telling me “bronze”, I say dark brown.
Aroma: Honestly it didn’t have much of one. It could have been because of the food I made.
Level of Recommendation: It’s a decent beer. To be honest I was a little underwhelmed after reading the description, but I would drink it again. If you prefer lighter beers, but want to try something different, then this beer is for you.
Beef and broccoli is an American Chinese staple. To be honest, I’m not sure if it’s actually from China, but you can get it at Chinese restaurants here. This was my first attempt at the sir fry version of the recipe which I found here. I added a few of my own touches (mainly onions because I love onions).
What you’ll need (from the link):
- 1/3 cup soy sauce
- 1/2 tsp sesame oil
- 1 Tbs honey
- 1 clove of grated or chopped garlic
- 1 tsp of grated or chopped ginger
- 1 tsp corn starch
- 1 tsp water
- 1 lb of beef thinly sliced (you want it thin)
- Fresh or frozen broccoli (I used fresh this time)
- 3 tsp canola oil
- 1 small onion
Whisk soy sauce, sesame oil, honey, garlic and ginger together. Add half of the mixture to the beef and let it marinade for a minimum of 20 minutes. While that’s marinading set up the rice cooker (or start cooking the rice).
Now, whisk together the corn starch and water, then add it to the remaining sauce. If you are using fresh broccoli, boil a small amount of water (enough to cover a layer of broccoli) in a sauce pan. Add in the broccoli and let it cook for two minutes. Remove broccoli from boiling water and set aside.
Once beef is done marinading, heat up 2 tsp of canola oil on high in a large pan or wok. Add beef and cook until it’s thoroughly heated (about 4 minutes if you made sure the beef was thinly sliced). Remove from the pan and place into a clean bowl off to the side.
Add another teaspoon of oil and add in the broccoli and onions. Cook for a few minutes, then add the beef back in along with the remaining sauce. Finish up cooking. The rice should be ready as well.
While this was my first attempt at this recipe, it was great. My only additions to it for next time might be some red pepper and to make sure the beef is actually thinly sliced before starting to cook it (oops). The beer helped to bring out umami flavors of the dish, while the beef and broccoli added to the beer’s richness and subtle chocolate notes.
Level of Recommendation: Good for when you don’t want take out in the middle of winter.