Have you ever thought- like really thought- about life as an American? Because I haven't. Well that is until yesterday. Yesterday, Sherylyn and myself, discovered a new way of living.
The European way. (Well maybe the Americanized European way.)
In all actuality the biggest highlight of our day was our finding the famous Jammy Dodgers (*insert Doctor Who fan girl noices*) and dipping them in our freshly brewed tea. Yes it was like we were actual real-life British people and it felt liberating.
So after scarfing down a whole package of Jammie Dodgers, drinking copious amounts of tea, and watching episodes of Doctor Who, it was time for *drum rooooolllll* BIEROCKS!!!
Why am I yelling, you might ask?!?!?
Well why not?
Ok, so I am a Bierocks fiend! And my life, as a Porter, meant I inhaled many a Bierocks in my young life. Thankfully my buddy Sherylyn is also very familiar with this wonderful meat pie and included her own spin on the classic dinner delight.
Keep in mind- making a Bierock is not like making a soufflé. It's all about the enjoyment and company. You simply cannot make a Bierock all alone. It just cannot be done. Bierocks are an institution for bringing people together and wrapping them tight around beef, cabbage, and biscuit dough. So experiment, taste test, salt, pepper, and taste test again. And above all enjoy the process.
Beer-Rocks Bierock Recipe:
Ingredients:
Two lbs ground beef (80/20)
1 white onion (diced)
4 cloves of garlic (diced)
1 head of cabbage (shredded---we merely diced it)
I bottle of your favorite beer (something robust and full flavored)
Salt
Pepper
2 cans of biscuit dough (could use frozen dinner rolls but be sure to let them rise and thaw)
Carroway seeds
Garlic Powder
Flour (for rolling out the biscuit dough)
Step 1: in a large pan set to medium-medium high start cooking the ground beef until browned. Add the diced onion and cook until slightly translucent. Add the garlic and keep cooking until the beef is cooked, the onions are translucent, and the garlic is fragrant. (Salt and pepper each layer) Add garlic powder to taste.
Step 2: If pan is big enough add the cabbage- if not do as Sherylyn and I do and that is drain the liquid off the beef and put the beef mixture in a separate bowl- then add the cabbage. After you add the cabbage pour in the bottle of beer as well a some salt and pepper. (Salt to draw out the liquid) cover the pan and let steam and cook until the cabbage is cooked. ( I.e not crunchy)
Step 3: Add the beef mixture back in the pan with the cooked down cabbage. (Salt and pepper). Add about half a handful of carroway seeds to the pan and continue to cook together for a few minutes.turn the heat off and start to prepare the dough.
Step 3: Prehat the oven to 350 degrees and flour a work space. Open up the biscuit dough and one at a time- flour then roll out the individual biscuits. You will want the biscuits to be pretty thin- yet not too thin so that when we add the mixture it breaks. (I'm talking to you Sherylyn!) Put the rolled out biscuits on a floured plate.
Step 4: Spray a few cookie sheets with non stick cooking spray. Lay out each biscuit dough- one at a time- and add a scoop (about 1/2 cup) of the meet and cabbage mixture in the center of the biscuit dough. Fold in every corner, do a slight twist, and with a spatula placed under the pie, lift the pies and flip them onto the cookie sheet. Place them 1 inch apart so that they don't cook together. (Although I was thinking one massive mammoth Bierock would make me pretty happy...)
Step 5: Place the cookie sheets in the oven and bake for 10-15 minutes or until the pies are golden brown on the top and on the bottom.
Step 6: When cooked, take out of the oven and let cool until safe to eat.
Step 7: Okay now is the time...the time for you to experience the true pleasure of what is wonderfully called a bierock. And what I do...even though it was supposed to be a European day...I added ketchup. Cause this is 'Mercia!
