Beer Bacon Onion Braised New Potatoes Recipes

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

CARAMELIZED BEER-ONION AND BACON BURGERS

Steps:

• In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
• Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
• Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
• In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
• In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
• Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.

STEAK WITH BEER-BRAISED ONIONS

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
• Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
• Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

BEER, BACON & ONION BRAISED NEW POTATOES

Steps:

• Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
• Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.
• NOTE: As one reviewer mentioned, Theirs took much longer. Remember this depends on the size of your pot, and most importantly on the size of the potatoes. The time is NOT set in stone as this can vary.
• Serve -- Just serve the potatoes with the sauce in a large bowl and make sure you give them a big spoon so they can add some of the sauce over the potatoes. Garnish with fresh parsley. ENJOY!

BEER BRAISED GREEN PEPPERS, ONIONS & POTATOES

Steps:

• In large frying pan, add green peppers, onions and 2 tblsp olive oil. Heat to moderate heat. Stir a few times until onions and peppers are starting to get transparent. Add 6 oz of beer and cover, turn heat down and simmer about 10 minutes.
• Take out of pan and set aside in a bowl.
• To dry frying pan add 2 tblsp olive oil. Heat to moderate high, add shredded potatoes. Note: You may squeeze the potatoes to release and drain the starch and then add 1 tblsp lemon juice to potatoes so they do not turn as brown before cooking.
• Fry without turning. Use spatula to raise edges and raise slightly towards the middle.
• Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.
• Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes.
• Add the salt and pepper sprinkling on the top of the potatoes.
• Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.
• Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.
• Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD

Steps:

• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.