BEER-BRAISED RIBS WITH CLAMS
Provided by Food Network Kitchen
Time 2h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.
- Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.
- Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.
- Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.
- Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.
BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS
Provided by The Hearty Boys
Categories main-dish
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
ALE BRAISED CARROTS & SHALLOTS
Great as a hearty side dish
Provided by mustardcomms
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1. Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm baton lengths. Heat the olive oil in a large frying pan and add the butter.
- 2. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme. Fry gently until lightly golden brown. (Approx. 5mins)
- 3. Add the carrots and garlic and let them fry for 2-3mins turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
BEER-BRAISED BRISKET WITH CARROTS AND PARSNIPS
Make and share this Beer-Braised Brisket With Carrots and Parsnips recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
- Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
- Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
- Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
- Slice meat and arrange with carrots and parsnips on large serving platter.
Nutrition Facts : Calories 668.6, Fat 28.4, SaturatedFat 10.7, Cholesterol 218.6, Sodium 492.1, Carbohydrate 21.8, Fiber 4.7, Sugar 7.1, Protein 72.2
BEER-BRAISED SHORT RIBS
I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.
Yield serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
- In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
- TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
- The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.
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.
CARROTS IN BEER
Make and share this Carrots in Beer recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes.
- Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently.
- Stir in salt, pepper, and sugar.
- Heat through and serve hot.
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- Add beer to skillet. Bring to a gentle boil over medium-high, and cook until carrots are tender when pierced with tip of a knife, about 20 minutes. (If beer reduces completely before carrots are tender, add a splash of water.) Stir in vinegar, and remove from heat. Using a slotted spoon, arrange carrots on a platter; discard cooking liquid. Top with crumbled feta and cilantro sprigs.
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- Heat the butter in a medium saucepan over medium high heat until melted. Add in the honey and caraway and toast for 30 seconds. Then stir in the carrots and stir until they get coated in the butter and honey.
- Pour in the beer and simmer over medium heat for about 10-15 minutes until they are tender. Once tender, remove the carrots to a bowl and keep warm. Continue to simmer the beer until it reduces down to a very thick glaze.
- Add the carrots back to the glaze and toss until well coated. Season with a pinch each of salt and pepper, to taste.
CARROTS BRAISED IN BEER AND CARROT JUICE RECIPE - FOOD …
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- Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover and cook until tender, about 10 minutes. Transfer the carrots to a plate.
- Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt and toss to coat. Transfer to plates and serve.
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