BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield s: 4 servings
Number Of Ingredients 18
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
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 STEW
Provided by Nancy Fuller
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
- Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
- Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.
BARBECUE AND BEER MEATBALLS
This simple meatball recipe relies on time-saving ingredients like frozen meatballs and barbecue sauce. It's the perfect last-minute appetizer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 338mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
BEER-BRAISED MEATBALLS
I made these for my family and they scarfed 'em down! Next time I'm going to try them with ground turkey so I can have some too.
Provided by mydesigirl
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Line broiler pan with foil and spray rack with nonstick cooking spray.
- Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
- Place meatballs on broiling rack and bake for 10 minutes or until browned.
- Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
- Add meatballs and reduce heat.
- Cover and simmer 20-30 minutes,stirring occasionally.
Nutrition Facts : Calories 628.8, Fat 24.2, SaturatedFat 9.9, Cholesterol 181.3, Sodium 1936, Carbohydrate 64.6, Fiber 3, Sugar 46.9, Protein 34.5
BELGIAN MEATBALLS BRAISED IN BEER
Make and share this Belgian Meatballs Braised in Beer recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 20
Steps:
- To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
- Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
- Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
- Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
- Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
- Remove meat balls to platter; keep warm.
- To prepare sauce, discard all but 2 tablespoons of fat in pan.
- Add onion and endives.
- Cook over low heat, stirring constantly, for about 10 minutes.
- Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
- Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
- Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
- Simmer, partly covered, until meat is cooked through, 45 minutes.
- Sprinkle with parsley and serve.
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield s: 4 servings
Number Of Ingredients 16
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
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
MEATBALLS IN BEER
Make and share this Meatballs in Beer recipe from Food.com.
Provided by LikeItLoveIt
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown onion in butter, salt, pepper and nutmeg.
- Mix pork, beef and dry bread rolled into crumbs.
- Combine with onions.
- Add the egg; mix well, and form into small balls.
- Roll them in a small amount of flour.
- Brown the meat balls in the 3 tablespoons of butter.
- When well browned, add beer and lemon juice.
- Cover and let simmer 30 minutes.
- Serve with buttered noodles sprinkled with toasted crumbs.
Nutrition Facts : Calories 513.6, Fat 34.8, SaturatedFat 15.6, Cholesterol 160.1, Sodium 670.9, Carbohydrate 13.4, Fiber 0.9, Sugar 1.8, Protein 31.2
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