Beef Slow Oven Cooked In Beer Recipes
BEEF IN BEER IN THE SLOW COOKER
Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.
Provided by Samantha's Supper
Categories 100+ Everyday Cooking Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat slow cooker on Low.
- Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
- Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
- Cook on Low until meat is cooked through, about 5 hours.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g
SLOW-COOKED BEER-BRAISED BEEF
This main dish meal can be cooked in the oven if you don't have a slow cooker. Just follow the alternate directions below if you choose to not use the slow cooker. You can serve this with rye bread to sop up the juices.
Provided by CookingONTheSide
Categories Roast Beef
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To use a slow cooker, omit oil and place beef directly into cooker.
- Top with remaining ingredients.
- Cook on high for 1 hour.
- Reduce heat to low and cook for 5 hours or until roast is very tender.
- If you don't have a slow cooker, heat a large pot over high heat.
- Add oil.
- Brown roast on all sides.
- Add beer, onion, soy sauce, pepper and basil; bring to a boil.
- Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender.
- Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.
Nutrition Facts : Calories 560.5, Fat 24.2, SaturatedFat 9.6, Cholesterol 224.5, Sodium 364.6, Carbohydrate 7.6, Fiber 0.9, Sugar 1.2, Protein 73
SLOW ROASTED BEEF
The cheapest cut of beef can taste divine when marinaded and prepared well, then cooked for several hours until it is falling apart!
Provided by jill5529
Time 6h
Yield Serves 5
Number Of Ingredients 0
Steps:
- Butterfly the beef joint; make a cut about a third of the way down it horizontally, til it opens out like a book. Then cut down the thick part so as that can be folded back as well. Rub well with olive oil and the crushed garlic.
- In a pan, heat a small amount of olive oil and add the chopped red onions and mushrooms, and fry briskly until browned and soft. Turn down the heat, add 1 tbsp caster sugar and a splash of water, put on the lid and allow to cook gently until water has evaporated, and they are soft and sticky with the sugar melted in.
- Spread the onion and mushroom mixture across the cut open part of the beef and put it back together into a joint, securing tightly with butcher's string.
- Place in a deep dish and tip over 1/2 bottle of red wine. Cover and allow to marinate in the fridge overnight.
- When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. Meat should fall apart when being sliced.
- I served this with potato dauphinoise and steamed veg. Use the juices from the meat to mix in with some beef stock and 1tbsp horseradish to make a gravy, and thicken with cornflour as required.
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