BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
JOHNSONVILLE BRAT HOT TUB
Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan.
- Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!
Nutrition Facts : Calories 417.1 calories, Carbohydrate 27.2 g, Cholesterol 83.9 mg, Fat 31.4 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 12.2 g, Sodium 1115.8 mg, Sugar 3.2 g
BEER-BRAISED BEEF AND ONIONS
Provided by Jane Daniels Lear
Categories Beer Beef Onion Braise Sauté Super Bowl Father's Day Dinner Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
- Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
- Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
- Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
- Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
- Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
- Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
- Serve braised beef with onions and sauce.
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
BEER BATTERED ONION RINGS
Beer battered onion rings - my mother-in-law taught me this. You can actually use this batter for a lot of things, like zucchini, eggplant, jalapenos, etc.
Provided by kim
Categories Appetizers and Snacks
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
- In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 5.1 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 17.4 mg, Sugar 5.1 g
BEER BRAISED ONIONS
These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.
Provided by Noo8820
Categories Onions
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a pan. Add the onions and cook until tender.
- Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
- Add the remaining beer and simmer gently.
- Serve warm to accompany burgers.
BEER BUTTER AND ONIONS
I have made this dish over the years to take to BBQ's. It seems to go great as a side dish for a BBQ. I dont know where I got the idea, but I've never seen it prepared by anyone else, so I thought I would share it with zaar. It is really simple and you can add just about as many onions as you like. It always went over very well, but it does have to be kept warm. A pleasant surprise for such simplicity. The servings are approximate.(1st posting,so hope I have it right)
Provided by cooking-BAG
Categories Onions
Time 30m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 4
Steps:
- Peel and quarter onions.
- Put all ingredients in a dutch oven pot and simmer until onions are tender.
- Don't overcook as the onions will get too soft.
- Add salt and pepper to taste.
- Cook until onions are just tender but don't overcook(20 min.estimate).
Nutrition Facts : Calories 101.6, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 57.2, Carbohydrate 6.1, Fiber 0.7, Sugar 2.1, Protein 0.7
BEER-BATTERED ONION RINGS
Nothing beats the winter blues quite like a hot tub...of bubbling oil. If you're looking to add a hot, crunchy, salty snack to your game-day menu, look no further than these homemade onion rings.
Provided by Kelly Senyei
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together 1 1/2 cups of the flour with the paprika, garlic powder, 2 teaspoons salt and the pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.
- Meanwhile, heat 2 inches oil in a large Dutch oven or heavy-bottomed pot over medium-high heat to 375 degrees F. Trim the stems from the onions then peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup flour in another large bowl.
- Working in batches, dip the onion rings into the batter, shaking off any excess (see Cook's Note), then immediately lower them into the hot oil. Be careful not to overcrowd the pot. Cook, flipping once, until evenly browned, about 3 minutes. Remove the onions with a mesh spider or slotted spoon and transfer to a paper towel-lined plate. Immediately season them with salt. Coat and fry the remaining onion rings, returning the oil to 375 degrees F between batches. Serve right away with spicy ketchup.
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