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
BEER BRAISED BEEF FROM A CROCK POT
Don't worry about using beer when cooking. The alcohol burns off and you are left with flavor. It also tenderizes the meat.
Provided by Audrey M
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
- Combine all other ingredients and pour over beef.
- Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
- Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
- Serve over cooked egg noodle pasta.
- Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Nutrition Facts : Calories 1593.5, Fat 161.7, SaturatedFat 67.1, Cholesterol 225.5, Sodium 656.1, Carbohydrate 9.1, Fiber 1, Sugar 3.8, Protein 20.7
CROCK POT BEER-BRAISED POT ROAST
Steps:
- Gather the ingredients.
- In a large skillet or sauté pan, cook the bacon until almost crisp.
- Sprinkle the roast with salt and pepper, then dip all sides in (3 tablespoons) of flour to coat lightly.
- Remove the bacon from the skillet and set aside. Add the beef roast and brown, turning to brown all sides. Remove the pot roast and set aside.
- Add onions to the skillet and cook until browned. Add the garlic cook for 1 minute longer. Add the red wine vinegar, beer, beef broth, bay leaf, sage, and thyme; bring to a simmer. Remove from the heat.
- Place the roast in the slow cooker ; arrange the potatoes, carrots, and mushrooms around the roast. Top with the bacon and pour the onion and broth mixture over all.
- Cover and cook on low for 7 to 9 hours, until the roast is tender and the vegetables can be easily pierced with a fork.
- To make a gravy with the liquids, remove the roast and vegetables to a serving dish and keep warm.
- Pour 3 cups of the liquids in a saucepan. Bring to a boil. Simmer for about 3 to 5 minutes to reduce slightly and concentrate the flavors.
- Whisk 3 tablespoons of flour into 1/2 cup of cold water. Whisk the flour mixture into the simmering broth. Cook, whisking, for about 1 minute. Taste and season with salt and pepper,
- Serve and enjoy.
Nutrition Facts : Calories 712 kcal, Carbohydrate 27 g, Cholesterol 197 mg, Fiber 3 g, Protein 63 g, SaturatedFat 16 g, Sodium 582 mg, Sugar 3 g, Fat 38 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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 BARBECUE BEER BEEF
Delicious slow-cooked barbecue beef. Served this at a Super Bowl® party and it was a big hit!
Provided by Allison Fletcher Acosta
Categories Main Dish Recipes Sandwich Recipes Beef
Time 10h35m
Yield 16
Number Of Ingredients 17
Steps:
- Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
- Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
- Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
- Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
- Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.
Nutrition Facts : Calories 374 calories, Carbohydrate 35.2 g, Cholesterol 46.6 mg, Fat 19.2 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 6.6 g, Sodium 493.9 mg, Sugar 11 g
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