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Beef and Beer (and Wild Irish Rose) | by cizauskas
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Beef and Beer (and Wild Irish Rose)

The Main Ingredient is a jazz album recorded in 1966 by Washington, D.C.'s own, —the late great vocalist and pianist— Shirley Horn.


▶ Front cover: here.

▶ Review: here.

▶ Disc purchased in Greenville, South Carolina.

January 2008.



1 - deep iron skillet (or roaster)

1 - 2" Chuck Roast (blade in)

20 - fresh button mushrooms (halved)

3 - cups sliced carrots

3 - cans Campbell's onion soup

1 - tablespoon garlic powder

1 - beer (Heineken)

1/2 pint Wild Irish Rose (wine)


After you wash meat (no more water) braise meat on both sides (lid off pot). Pour in 2 cans of onion soup, wine,a nd beer. Cover, reduce heat to low. Throw mushroom and carrots in, open a beer, or drink & chill (maybe 2 hours) - taste and enjoy. Remember, no salt.



The album features her usual trio: Steve Williams on drums and Charles Ables on bass. But then there's the rest of the lineup: a young Roy Hargove on trumpet; Washington D.C. stalwarts, bassist Steve Novosel and tenor saxman/postman Buck Hill; and stars of the jazz firmament, drummers Elvin Jones and Billy Hart, and tenor saxophonist Joe Henderson.


Not only is the music exquisite — Shirley Horn was one of the great chanteuse/pianists of the latter portion of the 20th century — but printed on the back page of the liner notes is an amazing recipe for ... Beef & Beer.


Look at the final two ingredients: a bottle of beer — Heineken — and some wine — Wild Irish Rose.Look at the ingredient list. Scroll down to the final two ingredients: a bottle of beer — Heineken — and a lot of wine — Wild Irish Rose.


In case you've forgotten your days of searching for a quick, cheap buzz, the latter is a sweet fortified 'wine' of a mere 18% alcohol. The recipe calls for a full half pint of it! It suggests you "open a beer or drink & chill"; and, maybe to regain a healthy veneer, the recipe concludes with an underscored admonition: "Remember no salt."



Photo by Yours For Good

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Taken on February 2, 2008