Beer and Pickled eggs for Hockey

Pickled eggs

INGRETIENTS

12Hard boileed eggs peeled

1large empty sterilized glass jar

1 litre vinegar

5 ml salt

2 medium onions, chopped

90 ml sugar

5 ml pickling spices

Method

DIRECTIONS

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Pour over the eggs in the jar.

Cover; leave on counter overnight.

Keeps in refrigerator for weeks,

True Canadian Stew ( maple Syrup)

True Canadian Stew

Beef (canadian Beef ) stew with beer and dumplings( serves 10 )

20 pieces 115 g each top sirloin cap, portioned

100 ml maple syrup
25ml oil
500 ml carrots, diced
500 ml celery, diced
500ml onion, diced
2 garlic cloves, minced
2 bay leaves
2.5 ml ground nutmeg
10 ml dried thyme
5 ml dried sage
398 ml canned tomatoes, diced
500mL) Canadian beer
2 liter beef gravy( recipe to follow
500 gr Yukon Gold potatoes, diced
salt and pepper to taste

Dumplings

325 ml milk
4 eggs
140g butter
90 ml fresh chives, minced
250 ml fresh parsley, minced
750 ml flour
40 ml baking powder
5m salt

Method (stew)

1.In an ovenproof pan, season and sear the top sirloin on all sides in the oil, then set the meat aside. Lower the heat, and in the same pan, sauté the carrots, celery, onions, garlic, dried herbs and nutmeg for approximately 5 minutes.

2.Add the canned tomatoes, bay leaves,suryp and beer; simmer for another 5 minutes. Return the top sirloin to the pan with the beef gravy and bring to the boil. Cover and braise in a moderate oven at 180C for approximately 11/2 hours or until the meat is tender.
3.Add the potatoes 45minutes into the braising process.( when 15 minures left add dumplings)

Method (dumplings)

1.In a small bowl, mix the milk, eggs, butter, chives and parsley. In a large bowl, sift the flour, baking powder and salt.

2.Slowly incorporate the wet mixture into the flour mixture until well-blended.

3/When 15 minutes remain in the braising process, drop spoon-sized dumplings into the stew and cook until fluffy and tender.

Melt butter in a saucepan over medium heat. Add flour and whisk together, making sure to get all visible lumps.

250 gr butter

250 ml four

2 liter beef stock

5 ml salt

5 ml pepper

1.Add salt and pepper.

2.Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.

3.Turn heat to low and SLOWLY add broth, stirring constantly.

4.It will spit & bubble so be careful.

5.Turn heat back up to medium.

6.Continue stirring until gravy boil and thickens.