ROOT BEER BRAISED SHORT RIBS
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer-one brewed with real ingredients, not artificial flavors-that adds complex, herbal notes to the braising sauce.
Provided by Justin Devillier
Categories main-dish
Time 5h3m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4-5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2-3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it's fine if some ribs are showing, since they'll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4-4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
BEEF AND BEER STEW WITH ROOT VEGETABLES
Provided by Food Network
Time 2h10m
Yield 6 to 8 portions
Number Of Ingredients 17
Steps:
- Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
- Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
- Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
ROOT BEER CARROTS
Make and share this Root Beer Carrots recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, bring ½ cup water, the root beer, sugar, cinnamon, cumin, cloves and salt to a boil.
- Add the carrots. Return to a boil, cover and cook for 5 minutes.
- Uncover and boil until tender, stirring occasionally, about 15 minutes. Remove the pan from the heat and stir in the thyme. Serve.
Nutrition Facts : Calories 94, Fat 0.2, Sodium 242.6, Carbohydrate 23.3, Fiber 3.5, Sugar 18.8, Protein 0.8
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.
More about "root beer carrots recipes"
12 ROASTED CARROT RECIPES WITH TONS OF FLAVOR
From allrecipes.com
HOMEMADE ROOT BEER RECIPE | HOW TO MAKE ROOT BEER …
From spicejungle.com
BEER BRAISED CARROTS | MOUNTAIN FEED & FARM SUPPLY
From mountainfeed.com
OUR BEST CARROT RECIPES - FOOD & WINE
From foodandwine.com
NAILED IT OR FAILED IT: ROOT BEER CARROTS - WINCHESTER SUN
From winchestersun.com
Estimated Reading Time 4 mins
EASY HOMEMADE ROOT BEER | MCCORMICK
From mccormick.com
ROOT BEER ROAST - SUGAR N' SPICE GALS
From sugar-n-spicegals.com
SLOW ROASTED CROCK POT ROOT BEER POT ROAST - PRAY COOK BLOG
From praycookblog.com
PICKLED CARROTS - FOOD & WINE
From foodandwine.com
HOMEMADE ROOT BEER RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
BEER-BRAISED CHICKEN THIGHS – LEITE'S CULINARIA
From leitesculinaria.com
HEALTHY ROOT BEER RECIPE | WELLNESS MAMA
From wellnessmama.com
ROOT BEER CARROTS - CWTK
From cookingwiththekreitzers.org
ROOT BEER ROAST BEEF RECIPE - RECIPETIPS.COM
From recipetips.com
RACHAEL'S BRAISED CARROTS RECIPE | RACHAEL RAY
From rachaelray.com
2 INGREDIENT ROOT BEER CAKE · THE TYPICAL MOM
From temeculablogs.com
SCRATCH BREWING'S DEAD LEAVES AND CARROTS BEER RECIPE
From beerandbrewing.com
ROOT BEER CHICKEN: HOW TO MAKE THE SHEET PAN DINNER | FORT WORTH …
From star-telegram.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #side-dishes #vegetables #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #carrots #3-steps-or-less
You'll also love