Welsh Rabbit (Rarebit) with Beer
Submitted by likes2eat
Beer-spiked Welsh rarebit with melted cheese, dry mustard, and Worcestershire poured over warm toast. A 20-minute pub-style supper that’s pure comfort food.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is Welsh rarebit stripped down to its bare bones, and it’s brilliant for it.
No roux, no fuss. Just cheese melted slowly into beer with a kick of dry mustard and Worcestershire, then poured straight over hot toast.
The whole thing takes 20 minutes from cupboard to table, making it the sort of meal you throw together on a rainy Tuesday when the fridge is looking thin but you still want something warm and satisfying.
Pro Tips
- A full-bodied lager or pale ale works best. Steer clear of anything too hoppy or bitter, as it can overpower the cheese.
- Shred the cheese into thin slivers rather than chunks so it melts evenly without clumping.
- Rye bread adds a nutty depth that pairs brilliantly with the beer and mustard, but sturdy white toast works just as well.
- Serve immediately. This sauce sets up quickly once it cools, so get it on the toast while it’s still flowing.
Ingredients
Directions
Toast bread slices in electric toaster or under broiler and keep warm until required.
With shredder or knife, coarsely shred or cut the cheese into slivers.
In 2-quart saucepan, over low heat, or chafing dish over boiling water, mix cheese with beer.
Add mustard, Worcestershire and salt; cook, stirring until the mixture is smooth.
Pour the hot cheese mixture over the warm toast and serve at once.
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