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SPICY BAVARIAN BEER MUSTARD RECIPE

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. INGREDIENTS 2 cups dark beer 2 cups brown mustard seed 2 cups ground mustard 1-1/2 cups packed brown sugar 1-1/2 cups malt vinegar 1/2 cup balsamic vinegar 3 teaspoons salt 2 teaspoons ground allspice 1/2 teaspoon ground cloves 2 teaspoons vanilla extract DIRECTIONS In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight. Place seed mixture in a blender. Cover and process until chopped and slightly grainy. Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla. Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process ...
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BAVARIAN POT ROAST RECIPE

Since all of my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. —Susan Robertson INGREDIENTS 1 boneless beef chuck pot roast (about 3 pounds) 2 tablespoons canola oil 1-1/4 cups water 3/4 cup beer or beef broth 1 can (8 ounces) tomato sauce 1/2 cup chopped onion 2 tablespoons sugar 1 tablespoon vinegar 2 teaspoons salt 1 teaspoon ground cinnamon 1 bay leaf 1/2 teaspoon pepper 1/2 teaspoon ground ginger Cornstarch and water, optional DIRECTIONS In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2-1/2-3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Freeze option:  Place sliced p...
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AUTHENTIC GERMAN POTATO SALAD RECIPE

This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! INGREDIENTS 3 pounds medium red potatoes 5 bacon strips, diced 1 medium onion, chopped 1/4 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon celery seed 1/4 teaspoon pepper 1-1/4 cups sugar 1 cup cider vinegar 3/4 cup water 3 tablespoons minced fresh parsley DIRECTIONS Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually a...
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