THAI DRUNKEN NOODLES WITH BEEF
Steps:
- In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
DRUNKEN BEEF TENDERLOIN
Last time I made this was for a very elegant "After-Rehearsal Dinner" for one of my favorite couples. It was hit of course. I served with "Garlic Mashed Chive Potatoes" and fresh steamed green beans. Of course we had a great salad and wonderful desserts to follow.
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 13
Steps:
- 1. Combine, bourbon, garlic, lemon juice, sugar, salt, cloves, dry mustard, Worcestershire sauce, and marmalade in a saucepan; heat until hot, stirring until well blended. Do NOT boil. Remove marinade from heat and cool completely.
- 2. Place the beef tenderloin in a zip-top bag and add cooled marinade. Close bag and let marinate in the refrigerator 18-24 hours.
- 3. Preheat oven to 425-degrees. Heat olive oil in skillet. Remove tenderloin from marinade and rub with freshly ground black pepper.
- 4. Brown beef on all sides in the oil. Remove from skillet and place on a well-oiled rack in a roasting pan. Pour 1/2 cup marinade over the beef.
- 5. Roast until meat thermometer registers 125-degrees for rare or 140-degrees for medium. (total time about 25-30 minutes, so watch your thermometer) Let stand at least 10 minutes before slicing.
DRUNKEN GARLIC CROCK POT ROAST
Don't be afraid of all the garlic in this! It gets really mild from the long cooking process and gives the meat a wonderful flavor. This is a favorite for me, and I hope it will be for you, too. Different brands of beer will give you different amounts of sweetness ranging from bitter to malty (common beer characters). Try going with less sugar until you know how your beer will taste (as most of them add some amount of sweetness regardless).
Provided by PalatablePastime
Categories Roast Beef
Time 7h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
- Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
- Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
- Pour mixture into the bottom of the crock pot.
- Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
- Set the crock pot on low and cook for 7-8 hours.
- Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
- Serve gravy over meat or with potatoes or noodles.
DRUNKEN BEEF SANDWICH (CROCK POT)
Make and share this Drunken Beef Sandwich (Crock Pot) recipe from Food.com.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 10h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If You Follow Each Step Of These Directions This Recipe Will Turn Out To Be delicious.
- Take the can of beer and take one big drink from the can.
- Now pour the rest of the beer into bottom of crock pot.
- Pour ONLY (8 oz) which is half of the jar of juice from pepperoncini's into the crockpot, (If You Use More than the 8 ounces The Beef Becomes To Sweet).
- Place about 6-10 pepperoncini peppers in bottom of the crockpot.
- Trim fat from the roast and place in crock pot on top of peppers, beer and juice.
- Pour the 12 ounces of water over the roast into crockpot.
- Drop in your beef bouillon cubes.
- Cook Italian beef on low 8 to 10 hours. (better if cooked overnight).
- When beef is tender Remove roast from crockpot set aside.
- Remove peppers from crockpot and place the peppers into a bowl and set aside for topping sandwiches later.
- Place roast back into crockpot and pull roast with two forks to shred.
- Cook until 2 hour before ready to eat top shredder roast with green peppers stir gently to submerge peppers in juice.
- To serve place a piece muenster cheese (opt) onto bottom side of open hogie roll ladle shredded beef from crock over the cheese add a little juice and enjoy.
Nutrition Facts : Calories 481.8, Fat 24.8, SaturatedFat 9.4, Cholesterol 78.3, Sodium 975.4, Carbohydrate 33.9, Fiber 2, Sugar 2.7, Protein 27.2
DRUNKEN BEEF
Hey! My mom sent me this recipe- She and my dad loved it when they had it at a friend's Christmas Party last week. She had to add that yes, it has beer, but the alcohol burns off. She liked how it was flavorful but did not have a heavy ketchupy flavor. I look forward to trying it myself!
Provided by BeccaB3c
Categories Meat
Time 3h40m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and bake at 350 for 3-4 hours, or until the meat falls apart.
- Remove any fat.
- Tear meat apart more, and put it in a crock pot with the meat's juice.
- Serve on buns, and enjoy!
Nutrition Facts : Calories 610.5, Fat 44.5, SaturatedFat 18, Cholesterol 156.6, Sodium 231.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.3, Protein 42.2
DRUNK & DIRTY TENDERLOIN
Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.
Provided by HeidiSue
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
- Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
- Turn the meat occasionally if needed to saturate the surface with the marinade.
- Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
- Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
- Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
- Let the tenderloin sit for 30 minutes.
- Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
- If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
- Bring this mop mixture to a boil over high heat and boil for several minutes.
- Keep the mop warm over low heat.
- In a heavy skillet, sear the meat quickly on all sides over high heat.
- Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
- The meat is ready when the internal temperature reachs 140-145 degrees F.
- Be careful not to overcook since tenderloin is best rare to medium-rare.
- Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
- Slice the tenderloin and serve topped by spoonfuls of the sauce.
Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1
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