Argus Recipes

Argus Brewery offers delicious recipes inspired by professional chefs and bloggers. Below we will share our Henchmen’s favorite recipes for any holiday, Cheers and enjoy!



Argus St. Patrick’s Day Recipes

Green Beer!
This one is easy. Add one drop of green food coloring to glass, and pour in the beer. We’d
suggest our Pegasus IPA or Paschke Pilsner for the most vivid effect.


Easiest Beer Bread Sticks
Prep time: 5 – 10 mins, plus 40 mins baking time
3 c self-rising flour (see notes for substitution)
12 oz Argus Lager or Paschke Pilsner
1/3 c butter, melted and separated
Preheat oven to 400 degrees F. Generously greases a baking sheet.
Place flour, beer, and 4 T butter into a large bowl and mix well. Pour onto greased pan and
spread out evenly (using slightly damp hands) into a rectangle (roughly 9 x 12 inches).
Bake for 40 minutes until dark golden brown.
Brush with the remaining butter and slice into 12 – 16 sticks. Serve warm.
 If you don’t have self-rising flour, you can make it using the following – for 1 cup
of all-purpose flour, add 1 ½ teaspoon baking soda and ¼ teaspoon fine salt (so
for this recipe, triple).
 Sprinkle with coarse sea salt or use salted butter if you prefer.
 Garlicky breadsticks – add a clove of finely minced garlic (or some garlic powder)
to the melted butter. Brush onto bread and return to the oven for three – five
 Cheesy breadsticks – add ½ cup grated parmesan or (Irish) cheddar to the
dough. Sprinkle more on the baked breadsticks and return to the oven for three-five minutes to melt.


Slow-Cooker Corned Beef and Cabbage Soup
Prep time: 15-20 minutes plus slow-cooker time
Serves: six to eight
This Slow Cooker Corned Beef and Cabbage Soup is everything you love about this Irish
comfort food made easier and all the more delicious and comforting.
4 c chicken stock
12 oz Golden Prairie Alt
1.5 lbs corned beef, cut into large chunks
1.5 lbs Yukon gold potatoes, diced into bite-sized pieces
2  carrots, peeled and diced
2  stalks celery, diced
1  medium white onion, peeled and diced
1  small head green cabbage, quartered, cored and shredded
1  bay leaf
generous pinch of salt and freshly ground black pepper
chopped fresh parsley for serving
Add all ingredients to a large slow cooker and toss to combine.  Cover and cook on low
for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
Transfer the beef chunks from the stew to a separate plate, and using two forks, shred
into bite-sized pieces.  Return the beef to the stew and stir to combine.  Season to taste
and remove bay leaf. Serve warm with fresh parsley sprinkled on top.
Recipe adapted from GimmeSomeOven


Maple Stout Gingerbread Bundt Cake
Prep time:
For the gingerbread
1 c Golden Prairie Maple Stout
1 c molasses (not blackstrap)
3/4 c firmly packed dark brown sugar
3/4 c canola oil
3 large eggs, beaten
2 T peeled and grated fresh ginger
2 c all-purpose flour
2 t baking powder

1/2 t baking soda
2 T ground ginger
1 t ground cinnamon
1/4 t freshly grated nutmeg
1/4 t ground white pepper
1/2 t kosher salt
1/4 c chopped crystallized ginger (approx. 2 oz)
For the drizzle
4 T (1/2 stick) unsalted butter
3/4 c firmly packed dark brown sugar
3/4 c heavy cream
2 t pure vanilla extract
1/2 t kosher salt
Whipped cream for serving
Preheat the oven to 350°F. Generously grease a 9-inch Bundt pan or butter the bottom
and sides of a 9-inch springform pan, then line the bottom with parchment paper and
butter the parchment. Place the pan on a rimmed baking sheet.
In a bowl, whisk together the beer, molasses, brown sugar, oil, eggs, and fresh ginger.
In a large bowl, sift together the flour, baking powder, baking soda, ground ginger,
cinnamon, nutmeg, pepper, and salt. Add the wet ingredients along with the crystallized
ginger to the dry ingredients and stir just until combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the
center comes out clean, about 45 minutes. Let cool for about 10 minutes, then invert
the cake onto a serving plate or remove the pan sides and slide the gingerbread onto a
serving plate.
To make the drizzle, melt the butter in a saucepan over medium heat. Add the brown
sugar and cream and stir with a whisk until the sauce bubbles and gets sticky about five
minutes. Stir in the vanilla and salt. Drizzle the cake generously with the caramel sauce,
and serve wedges with more sauce and a dollop of whipped cream.
The sauce can be made up to three days ahead. Cool and refrigerate in a covered container.
Reheat over low heat.
Recipe adapted from Chowhound

Like this article? Share It!

Share on facebook
Share on twitter
Share on email