1/2 cup dark lager, such as Samuel Adams Boston Lager
1/2 tablespoon grainy mustard
1/2 tablespoon dry mustard, such as Colman's
8 slices thick-cut bacon
Directions
Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
Add the honey and maple syrup to a small saucepan and cook over medium heat until it comes to a boil; reduce heat to maintain a simmer and cook for 3-4 minutes.
Add beer and simmer until the volume has reduced by half. Take off the heat and whisk in both mustards.
Meanwhile, arrange the bacon on the prepped half-sheet pan. Cover with one more sheet of parchment paper and bake for 14-15 minutes.
Using a paper towel, blot the rendered fat from the bacon. Brush the glaze onto the top side of each strip.
Reduce the oven temperature to 275°F, and cook the bacon until crisp-chewy, about 40-45 minutes.
Transfer to a paper-towel-lined plate, keeping the bacon glazed-side up. Serve immediately.
This recipe for beer braised pot roast made with your favorite brown ale from Laura Bashar of Family Spice includes easy dumplings cooked right in the stew. Choose your favorite brown ale to use in the braise and serve alongside the meal.
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