BEER ONION GRAVY
Beer onion gravy is a staple complementary to a number of dishes. Bangers and mash, Yorkshire puddings, grilled chicken, pork chops or portabello mushrooms, even steamed rice welcome its sweet and savory goodness.
Provided by CraftBeering
Categories Cooking with Beer
Time 30m
Number Of Ingredients 8
Steps:
- In a sauce pan over medium heat melt the butter.
- Add the thinly sliced onions, brown sugar, salt and pepper, sage and thyme and mix well.
- Cook until the onions are translucent and are beginning to caramelize.
- Add the flour and stir to incorporate, about one minute.
- Add the beer, stir and let reduce for a couple of minutes.
- Add the beef stock, stir and let reduce.
- In about 7-10 minutes the gravy will have thickened enough. Remove from the heat and transfer to a suitable container.
Nutrition Facts : Calories 613 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 1/2 cup, Sodium 684 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY
Provided by Food Network
Categories main-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
- Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
- Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
- Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
- Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
- Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
- Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
- Carve the chicken and serve with Beer Gravy.
- Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
- Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.
GERMAN PORK KNUCKLE (SCHWEINSHAXE) - SLOW ROASTED WITH CRISPY CRACKLING!
Recipe video above. Realistically, one knuckle will serve 2. But for wow factor, serve one per person!!!While producing tender Pork Knuckle flesh is straightforward enough, very few recipes truly nail the crispy crackling. So here is a recipe that finally does! The skin is crispy all over and fabulously bubbly, shattering into a thousand porky shards when you bite instead of breaking your teeth on hard, leathery patches!Meanwhile, the flesh is seasoned with traditional flavourings and the Pork Knuckle is served with an authentic, dark and malty German beer gravy. It's every carnivore's dream come true!
Provided by Nagi
Categories Main
Number Of Ingredients 19
Steps:
- Prick skin: Poke lots of small holes all over the pork knuckle's skin, using a small sharp knife or even a pin (eg. safety pin, sewing pin). Take care not to pierce through the fat into the flesh (Note 7).
- Vinegar: Brush (or rub) 1 tbsp of the vinegar on the pork flesh only, including inside cracks / crevices and meat under the skin where it meets the flesh (but do not peel skin back). Avoid getting vinegar on the skin.
- Stud with garlic: Make shallow incisions in the pork flesh (only) with a small knife then stuff with the garlic slivers.
- Seasoning rub: Pound the rub ingredients in a mortar and pestle until it's a coarse powder (or use a Nutribullet, spice grinder or similar).
- Rub seasoning on pork: Rub pork skin with olive oil. Then rub the seasoning mix all over the pork - on the flesh, skin, and getting into all the cracks and crevices.
- Skewer skin (secret for crispy skin! Note 8): Pull the skin down to stretch it tight so there's no creases. Then thread through 2 metal skewers in a "X" formation near the base of the knuckle. Pierce through skin 2cm / 0.8" from the base of the pork knuckle to hold the stretched skin in place.
- "Marinate" overnight: Place pork standing on a plate, then leave uncovered in the fridge overnight (Note 9).
- Preheat oven to 180°C / 350°F (160°C fan).
- Beer gravy: Put all beer gravy ingredients in a roasting pan (deep enough to hold all liquids and vegetables).
- Rack on pan: Place a rack over the pan. Place pork knuckle on rack, sitting upright. (Note 10)
- Slow roast: Roast for 2 hours 10 minutes, rotating tray half way. (If the liquid in the pan is getting too low and in danger of drying out, top with 1/2 cup of water at a time.) Roast until the internal temperature in the thickest part of meat reaches 85°C / 185°F.
- Remove knuckle from oven, transfer knuckle to a tray.
- Increase oven: Increase oven to 260°C / 500°F (240°C fan) (Note 11)
- Brush skin with vinegar: Brush skin with 1/2 the remaining 1 tbsp of vinegar. Place in oven for 30 minutes, rotating tray halfway and brushing with remaining vinegar.
- Skin should be crispy, dip golden and mostly bubbly.
- Rest: Rest 15 minutes before serving with German Beer Gravy!
- Strain liquid: Strain roasting pan juices into a saucepan. Ideally you should have around 1.5 - 2 cups.
- Thicken: Bring liquid to a simmer. Mix cornflour and water, then pour into liquid while stirring. Add sugar and salt to taste.
- Simmer: Simmer for 2 minutes or until it becomes a thin syrup consistency (German beer gravy should not be as thick as normal gravy, but quite runny). If it's too thick, add a touch of water. Too thin, simmer to reduce - it will thicken. Serve with pork knuckle!
Nutrition Facts : Calories 633 kcal, Carbohydrate 32 g, Protein 65 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 180 mg, Sodium 3504 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BEER GRAVY
Make and share this Beer Gravy recipe from Food.com.
Provided by Pink Penguin
Categories Sauces
Time 45m
Yield 1 jug
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
- Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
- Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.
BANGERS AND MASH WITH ONION GRAVY
Make sausages and mash with love and you're in for a real treat. We've perfected this recipe to make it the very best it can be
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.
- Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.
- When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.
Nutrition Facts : Calories 719 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 3.5 milligram of sodium
SMOOTH BEER GRAVY
Make and share this Smooth Beer Gravy recipe from Food.com.
Provided by brandycliff
Categories < 30 Mins
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Add the flour to the pan drippings and stir until smooth.
- Gradually add beer and chicken broth, stirring constantly until the gravy is smooth and thick.
- Adjust the consistency with the broth, if necessary.
- Add salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.1, Sodium 257.7, Carbohydrate 6.9, Fiber 0.1, Sugar 0.2, Protein 2.5
HOMEMADE BEEF GRAVY
You're only five ingredients away from an easy and tasty homemade beef gravy. Once you've tried this recipe, you'll never go back to store bought. It's too tasty and simple to make it yourself! One of the things that makes this beef gravy recipe so convenient is that you don't need to have meat drippings or juices in order to make it. That's right--you can make homemade beef gravy without drippings! We'll show you how to make gravy from beef broth and just a few other ingredients, so you can have an easy topping for potatoes, rice, and more. We love that we can make up a pot of fluffy mashed potatoes on any weeknight, and then we can top it with this homemade gravy recipe for a classic home-cooked meal. And we know you'll love it, too.
Provided by Ginsburg Enterprises
Categories Relishes, Sauces, Seasonings
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Slowly whisk in the broth, salt, and pepper; continue stirring until mixture comes to a boil and thickens.
SAUSAGE AND MASH, BEER AND ONION GRAVY
Absolutely British to the core, sausages and mash are always a favourite. This has a beer-spiked gravy that can't be beat.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised. Stir in the flour and cook for 1 minute.
- Stir in the beer, beef stock, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan. Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
- For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 10 minutes, turning now and then, until nicely browned and cooked through.
- Drain the potatoes and mash until smooth - a potato ricer does this really well. Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
- Spoon the mashed potatoes onto warmed plates and rest the sausages alongside. Pour over some of the gravy and serve with a good spoonful of English mustard.
PORK CHOPS WITH BEER AND BACON GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.
- Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.
AIR-FRYER BRATS WITH BEER GRAVY
These air-fryer brats are a nod to my German heritage. I serve them with a green vegetable and some french fries or mashed potatoes on the side. For a deeper sauce flavor, try using a lager or stout beer. -Allison Ochoa, Hays, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 400°. Place bratwurst in a single layer in a greased air fryer. Cook until no longer pink, 8-10 minutes., Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until onions start to brown and soften. Add flour, dill weed and pepper; stir until smooth. Stir in beer. Bring to a boil. Reduce heat; simmer, stirring constantly until thickened, 3-5 minutes. To serve, place 1 brat on each slice of bread; top evenly with onion mixture.
Nutrition Facts : Calories 526 calories, Fat 39g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 1140mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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- Pour in the craft beer and let reduce to 1/2 and add the turkey stock and herbs thyme, sage and bay leaf.
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- Stir in the flour and cook for 1 minute. Then stir in the beer, beef stock, star anise, cloves and bay leaves and boil until the gravy reduces to a rich, glossy sauce - about 20 minutes.
- Add a drizzle of Balsamic vinegar, remove the star anise, bay leaves and cloves from the gravy and season to taste with some salt and pepper.
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NINA'S STEAK WITH BEER GRAVY | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BrazilianTotal Time 1 hr 45 minsServings 6
- In a big frying pan melt the butter and gently fry the thin steaks (in batches), over a medium heat, until golden brown. Reserve the meat.
- In the same frying pan, add the onions and lightly cook them for a minute, just to soften them up. Reserve the onions.
- Still in the same pan, add more butter and stir in the flour and mix them well. Then add the crushed beef stock cubes, the herbs (parsley, thyme, bay leaf), the beer and let it simmer for 3 minutes. Remove frying pan from heat and reserve this beer gravy.
- Place in an ovenproof dish (31 cm X 24 cm) a layer of the cooked onions and over them, a layer of thin steaks. Make layers until you use all the onions and meat.
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- Cook reserved vegetables, pan juices, and bay leaves in a large, straight-sided skillet over medium-high heat, stirring occasionally, until dark brown and thickened, 14 to 16 minutes.
- 6 to 8 minutes. Sprinkle flour in skillet and cook, and simmer, stirring ocassionally, until thickened, 14 to 16 minutes.
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- Add the onions, bacon, Guinness and 16 cups of cold water to the pot. Add the turkey to the brine, breast side down, and top with a heavy lid to keep it submerged. Cover and refrigerate for 24 hours.
- Preheat the oven to 350° and position a rack on the bottom shelf. Lift the turkey from the brine, pick off any peppercorns, mustard seeds and bay leaves and pat dry. Transfer the turkey to a large roasting pan, breast side up. Scatter the onion wedges in the pan and add 1 cup of water. Using toothpicks, secure the bacon slices over the breast. Roast the turkey for about 2 hours, turning the pan occasionally, until an instant-read thermometer inserted deep into the turkey thighs registers 150°. Remove the bacon and return the turkey to the oven. Roast for about 1 hour longer, until the breast is browned and an instant-read thermometer inserted in a thigh registers 170°. Transfer the turkey to a carving board.
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