BEER BRAISED BEEF FROM A CROCK POT
Don't worry about using beer when cooking. The alcohol burns off and you are left with flavor. It also tenderizes the meat.
Provided by Audrey M
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
- Combine all other ingredients and pour over beef.
- Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
- Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
- Serve over cooked egg noodle pasta.
- Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Nutrition Facts : Calories 1593.5, Fat 161.7, SaturatedFat 67.1, Cholesterol 225.5, Sodium 656.1, Carbohydrate 9.1, Fiber 1, Sugar 3.8, Protein 20.7
BEER-BRAISED BEEF
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F.
- Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
- Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
- When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
- Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.
BEER-BRAISED BEEF
Steps:
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
BEER BRAISED BEEF STEAKS
Make and share this Beer Braised Beef Steaks recipe from Food.com.
Provided by Giovanna Luvs Disney
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop onion and garlic and set aside.
- Pound steaks with meat mallet.
- Season with salt and pepper.
- Dredge in flour, and set aside.
- In a non stick pan, heat 4 tablespoons of olive oil.
- Fry steaks in oil just until brown.
- (If the pan gets dry add a little more oil.) Remove steaks from pan.
- While pan is still hot, add remaining 2 tables spoons of oil.
- Add chopped onion and let cook 5 minutes.
- Add garlic and let sauté for 2 minutes.
- Add beer.
- Dissolve bouillon cube in beer.
- Once the cube is dissolved, add steaks back to pan.
- Let everything slowly simmer for about 30 minutes or until braising liquid has thickened up.
- If sauce needs to be seasoned, season it after it has thickened.
Nutrition Facts : Calories 689.8, Fat 51.2, SaturatedFat 15.9, Cholesterol 80.6, Sodium 82.4, Carbohydrate 28.9, Fiber 1.1, Sugar 0.7, Protein 22.6
BEER-BRAISED BEEF CUBES
I am a fulltime legal assistant and I use my crockpot often. This is a recipe that is easy and very good.
Provided by Dana Ramsey @DRamsey
Categories Beef
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over mediumheat until crisp. Remove from pan to paper towels to drain, discard drippings. Sprinkle beef with pepper and salt. In the same skillet brown the beef on all sides in the oil; drain.
- Transfer to a 5 quart slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, worcestershire sauce and thyme. Pour over beef.
- Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.
- In a small bowl, combine flour and water until smooth, Gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard bay leaf.
- Serve beef over noodles.
BEER-BRAISED BEEF
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Adjust rack to bottom third of oven, and preheat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.
- Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.
- If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions, and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
- Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork-tender, about 2 hours. Remove herb bundle, and discard. Taste, and adjust for seasoning. Serve hot.
BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Time 3h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
BEER-BRAISED BEEF
I modified the ingredients in this main dish to suit my family's tastes. It's quick to put together in the morning, and at the end of the day, all that's left to do is cook the noodles and eat! This recipe can easily be doubled or tripled to serve a large crowd. —Geri Faustich, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with noodles.
Nutrition Facts : Calories 246 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 313mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BEER-BRAISED ROAST WITH ROOT VEGETABLES
I like the combination of seasoned vegetables and lean meat in this recipe, and my wife likes how the seasonings complement the meat. I serve the roast with a garden salad and crusty multigrain bread. -Malcolm Cieszko, Washington, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.
Nutrition Facts : Calories 539 calories, Fat 26g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 615mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 4g fiber), Protein 47g protein.
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