Wookiee Hut Cuisine presents:
 Beer Braised Beast
by SuSu, MaceVindaloo

"It sure is a pity and a shame that you're wasting that there beer, o-yah," said the man purportedly from Agamar. He was talking to a man who was a member of the crew of the former Imperial Star Destroyer Hawkbat. The Agamarian was not who he appeared to be, however.

He was none other than Wedge Antilles, commander of Wraith Squadron, and he was looking to prove to the New Republic that their washouts shouldn't be allowed to disappear from the military. Instead, they should be repurposed, retrained, recycled — it could be that they were not where they should be, or in the wrong environment. Thus he found himself in a dirtside dive flanked by Face Loran and Myn Donos as the now-infamous Lod, Fod, and Dod, brothers from Agamar, forwarding his attitude to waste nothing.

"Nope, you boys, you're rich and all. Must be nice that you can waste beer like that, oh-yah. Now, back home, we'd see beer which can't be drunk as a real opportunity, yessir!"

"As what, fertilizer?" The Hawkbat man didn't think a yokel like Lod could teach him anything.

"Nah," chimed in Fod, "we'd be making a right beautiful dish with gornt or maybe some nice wildebeast that Peepaw might'a shot, eh?"

Dod allowed his eyes to glaze over. "Mmmm ... beer braised beast ..." He managed to make it sound so good that other members of the Hawkbat's crew came by to find out what was so delicious? Then they challenged the boys to show them — and Wedge pulled out this tried and true braised dish. It loosened up the enemy enough to extract the information they needed. Oh-yah!
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1½ lb / 700 g lean beef, cut into 1" to 2" (2½ to 5 cm) chunks (they don't have to be evenly sized)
  • 1 bottle beer (stout)
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 2 teaspoons black pepper, fresh cracked
  • 2 beef bouillon cubes
  • 1 lb / 450 g carrots, cut into coins, or baby carrots
  • 1 lb / 450 g white button mushrooms (if small, can be left whole)
In a medium to large saucepan fitted with a lid, heat the vegetable oil and melt the butter. When the butter melts and foams up, place the meat into the pan to brown — don't put more than can cook properly. Do it in two or three batches. When done, remove all the meat back from the pan, turn off the heat, and add the beef, honey, salt, black pepper, and bouillon cubes into the pan. Stir to combine and to break up and dissolve the bouillon. Put the heat on low and bring the liquid to a simmer. Add the browned meat, the carrots, and mushrooms. Mix to combine, then put the lid onto the pot. Bring the liquid up to a boil, then lower the heat to a simmer for at least one hour. Remove the lid, and raise the heat to medium to boil down the liquid to about half. Serve over mashed potatoes, rice, pasta or baked potato. Serves 4 to 6.

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