Porter Beef Food

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BEEF AND PORTER STEW



Beef and Porter Stew image

This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread.

Provided by Vicki in CT

Categories     Stew

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup vegetable oil
2 1/2 lbs beef chuck, cut into 1 inch pieces
1 large onion, diced
3 tablespoons butter
1/2 cup flour
2 (12 ounce) bottles beer (Porter ale)
2 cups low sodium beef broth
1/4 cup tomato paste
3 carrots, diced
3 parsnips, diced
2 stalks celery, diced
3 large Red Bliss potatoes, peeled and diced
salt and pepper

Steps:

  • Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
  • Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
  • Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
  • Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.

Nutrition Facts : Calories 513.5, Fat 35.5, SaturatedFat 13.3, Cholesterol 109.2, Sodium 211.8, Carbohydrate 14.9, Fiber 1.7, Sugar 3.1, Protein 26.7

OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP



Oven-Baked Short Ribs with Porter Beer Mop image

Provided by Amy Thielen

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 17

6 pounds beef spareribs, on the bone
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
4 dried red chiles
1-inch knob fresh ginger root, smashed
1/2 to 1 fresh serrano chile (depending on desired heat), stem discarded
1/2 medium sweet onion, cubed
4 inches fresh ginger root, peeled and sliced
1 teaspoon salt
2 tablespoons butter
1 bottle dark porter beer
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons maple syrup
2 tablespoons minced fresh cilantro, stems too
Zest and juice of 1 lime (2 teaspoons zest, 2 tablespoons juice)

Steps:

  • For the ribs: Preheat the oven to 325 degrees F.
  • Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
  • For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
  • Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
  • To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
  • Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.

PORTER'S SMOKED DINO BEEF RIBS



Porter's Smoked Dino Beef Ribs image

Provided by Food Network

Time 8h10m

Yield 6 servings

Number Of Ingredients 9

3 cups brown sugar
3 cups paprika
1 cup granulated garlic
1 cup granulated onion
1 cup kosher salt
1/2 cup chipotle powder
2 cups black pepper
One 3-bone section beef plate ribs (about 6 pounds)
2 ounces Worcestershire sauce

Steps:

  • For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
  • For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.

BRISKET BRAISED IN PORTER



Brisket Braised in Porter image

Provided by Bruce Aidells

Categories     Beer     Garlic     Onion     Bake     Braise     High Fiber     Father's Day     Dinner     Prune     Brisket     Oktoberfest     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 20

1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar
Special Equipment
Heavy extra-large wide ovenproof pot

Steps:

  • Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
  • Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
  • Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
  • Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

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