-=> Quoting Dave Drum to Jim Weller <=-

 DD> I do know what I like .... like Micheloeb Amber Bock

Another brand that I haven't tasted as it doesn't make it to the
NWT or Alberta.

 DD> not a true "bock" beer

It's certainly described as Bock a lot, even though it's American,
not German.

 DD> just a marketing name like Gruyere cheese in the US.

Is American Gruyere a thing? Canada acknowledges that Gruyere is a
protected name for a specific Swiss cheese. There is good Gruyere
style cheese made in Canada but it is merely labelled as a "Swiss
Style" cheese if any mention of origin or style is made at all.
There is a particularly good one made by monks near Montreal called
Mont Saint-Benoit that wins all sort of awards and is well regarded
world wide. It tastes very much like Gruyere but it doesn't claim to
be one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beer and Chile Braised Beef Brisket
 Categories: Beef, Chilies, Potatoes, Onion, Beer
      Yield: 10 Servings
 
      2    Cloves garlic; minced
      2 ts Ground cumin
    1/4 ts Cinnamon
    1/4 c  Plus 1 Tbs. brown sugar
      5 lb Brisket
      2 lg Onions; cut into wedges
      1 c  Dark beer or stout
      3 tb Tomato paste
      1 tb Canned chipotle chiles;
           -minced
     10 sm Red potatoes; cut in half
    1/2 lb Baby carrots
           Heavy duty aluminum foil
 
  Preheat oven to 325 F. Line a 9X13 inch baking pan with heavy duty
  aluminum foil, extending it about 3 inches beyond the sides. Combine
  first 3 ingredients, 1 Tbs. brown sugar, and salt and pepper to taste
  in a bowl. Mix thoroughly. Rub brisket with spice mixture to cover
  and place on foil. Place onion wedges over meat. Combine next 3
  ingredients and remaining brown sugar in a bowl. Pour over meat.
  Cover with another piece of foil and fold edges to tightly wrap meat.
  Bake 2-1/2 hours. Open top sheet of foil. Baste meat with pan juices
  and bake another hour. (At this point, you may remove meat from oven
  and cool slightly. Using a slotted spoon, place onions on top of
  meat. Cover and refrigerate overnight.

  Finish cooking by preheating oven to 350 F. Remove fat from juices
  in baking pan. Add potatoes and carrots to the pan. Bake about
  1-1/2 hours, uncovered until meat and vegetables are tender.)
  Otherwise, add potatoes and carrots to pan and bake about another
  hour until vegetables are tender.
  
  Posted to recipelu-digest by molony
 
MMMMM


Cheers

Jim


... Conspiracy Theorists claim to be skeptical
... But actually they are agressively gullible.

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