Moms Beef And Beer Food
More about "moms beef and beer food"
8 BEST BEEF AND BEER RECIPES
From allrecipes.com
Author Jackie FreemanPublished May 28, 2020Estimated Reading Time 3 mins
- Arrachera (Skirt Steak Taco Filling) Skirt steak is a tender and flavorful cut of meat that gets an extra kick from sazon seasoning and a light beer (like Corona or Pacifico) for this Mexican-inspired taco filling.
- Habanero Hellfire Chili. If you're looking for a kick, look no further. This chili combines beef, beer, bacon, and three types of chiles. It gets even better if you make the chili ahead of time and let it sit in the refrigerator for a day or two.
- Finger Steaks. Use a light-colored lager in the batter to give these chicken-fried steak strips a boost of flavor and a crisp, airy coating. Serve with Dad's favorite BBQ sauce, a side of fries, and of course, a tall, cold beer.
- Whiskey Hamburgers. A jigger of whiskey and a splash of beer keep these grilled burgers moist, flavorful, and tender. Any full-bodied beer will work well for this recipe, so plan on buying an extra bottle or two for cooking as well as drinking.
- Best Carolina BBQ Meat Sauce. As well as making a great marinade, beer adds exceptional depth of flavor to BBQ sauce. Whether you're slathering this on beef or pork ribs, grilled chicken, or fish, go with a pale ale or wheat beer.
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5/5 (2)Category MainServings 8Total Time 3 hrs 20 mins
- In a large, heavy-bottomed Dutch oven, heat the oil on medium-high. Sear the roast until browned on all sides, about 4-5 minutes per side. Transfer to a plate.
- Pour beer into the pot, using a wooden spoon to scrape up any browned bits clinging to the bottom. Crumble in the bouillon cube, and stir until dissolved. Add the sliced onions, then gently nestle the browned roast on top (it will probably look as if there isn't nearly enough liquid at this stage, but don't panic - the onions will eventually cook down and release their juices, creating the perfect roast-to-gravy ratio).
- Bring to a boil, then reduce heat to low and simmer, covered, for about 3 hours or until the beef is fork-tender, turning the roast over midway through the cooking process. Adjust seasoning with more salt and pepper to taste, then carve into slices across the grain and serve with a big mound of mashed potatoes.
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