Beer Roasted Fresh Ham With Braised Onions Recipe 475

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BEER-BRAISED BEEF WITH ONIONS



Beer-Braised Beef with Onions image

I wasn't even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.

Categories     meat

Time 3h5m

Yield 6 servings

Number Of Ingredients 8

1 whole Chuck Roast, 2 1/2 To 5 Pounds
Salt And Pepper To Taste (Be Generous!)
3 tbsp. Olive Oil
4 whole Onions, Peeled And Sliced Thick
5 cloves Garlic, Chopped
2 cans Beer
1 tsp. Ground Thyme
1/2 tsp. Rosemary Leaves

Steps:

  • Preheat oven to 275 degrees.Heat oil in a large dutch oven over high heat.Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.Serve with very crust bread to sop up the juice.

BEER-BRAISED PULLED HAM



Beer-Braised Pulled Ham image

To jazz up ham, I slow-cooked it with a beer sauce. Buns loaded with ham, pickles and mustard are irresistible. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 16 servings.

Number Of Ingredients 7

2 bottles (12 ounces each) beer or nonalcoholic beer
3/4 cup German or Dijon mustard, divided
1/2 teaspoon coarsely ground pepper
1 fully cooked bone-in ham (about 4 pounds)
4 fresh rosemary sprigs
16 pretzel hamburger buns, split
Dill pickle slices, optional

Steps:

  • In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.

Nutrition Facts : Calories 378 calories, Fat 9g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 1246mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

BEER-BRAISED CHUCK ROAST AND ONIONS



Beer-Braised Chuck Roast and Onions image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons vegetable oil
2 pounds onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried, crumbled thyme)
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary)
12 ounces stout
1 cup water

Steps:

  • Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
  • Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

BEER-ROASTED FRESH HAM WITH BRAISED ONIONS RECIPE - (4.7/5)



Beer-Roasted Fresh Ham with Braised Onions Recipe - (4.7/5) image

Provided by Tufgrlz

Number Of Ingredients 7

4 large onions, halved and thickly sliced
8 cloves garlic, peeled
1 bone-in fresh ham (16 to 18 lbs.), tough skin removed but a 1/4-inch-thick layer of fat remaining
2 tbsp. EVOO
1 tbsp. caraway seeds
Salt and pepper
1 bottle beer, preferably lager

Steps:

  • 1.Preheat the oven to 450°. Scatter the onions and garlic in a large roasting pan (12-by-16-inch). Place the ham, fat side up, on top of the onions. Drizzle with the EVOO and sprinkle with the caraway seeds; season with salt and pepper. 2.Roast the ham in the oven for 1 hour. Rotate the pan a half-turn and roast for 1 hour more. Lower the oven temperature to 350°, pour in the beer and cook until the internal temperature of the meat registers 155° on an instant-read thermometer, about 2 hours more. 3.Using a large spatula and a kitchen towel, or 2 meat forks, transfer the ham to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes before carving. Meanwhile, pour the juices and onions from the roasting pan into a large, heatproof measuring cup; let the juices settle. Skim off any fat that rises to the surface. 4.Using a sharp knife, carve the ham into thin slices. Reheat the pan juices and onions if necessary and serve with the meat.

BRAISED-THEN-BAKED HAM



Braised-Then-Baked Ham image

Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham. Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface. The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs. One note: this is a recipe for a cured ham, not a fresh one.

Provided by Julia Moskin

Categories     dinner, main course

Time 3h

Yield 2 to 3 servings a pound

Number Of Ingredients 7

1 cooked, bone-in "city ham," whole or half, 8 to 12 pounds
3 tablespoons butter or vegetable oil
1 cup sliced carrots
1 cup sliced onions
Herb bundle of 12 parsley sprigs, 6 thyme sprigs, 1 bay leaf, 12 peppercorns, 3 cloves, tied together in cheesecloth
1 bottle dry white wine
Glaze, optional

Steps:

  • If there is tough skin covering the top of the ham, cut it off to expose the fat.
  • In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
  • Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
  • Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
  • Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
  • Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
  • Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

BONE-IN HAM COOKED IN BEER



Bone-In Ham Cooked in Beer image

This is a recipe we have used for the past 5 years. The beer really tenderizes the ham. Using beer is probably a Wisconsin thing. We seem to find many uses for it. But don't worry, the ham will not taste like beer when it is done other than maybe a small hint on the bottom portions. I don't like beer at all, so I was quite skeptical at first, but when I found out that the ham I had at my friend's house for Christmas the year before had beer used to make it, I tried it and have been hooked ever since.

Provided by LBMQH

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 8h15m

Yield 30

Number Of Ingredients 3

20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
  • Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
  • Bake 6 to 8 hours, or until cooked through.
  • Remove the pineapple rings and let sit 15 minutes before slicing.

Nutrition Facts : Calories 605 calories, Carbohydrate 4.5 g, Cholesterol 148.1 mg, Fat 40.1 g, Fiber 0.2 g, Protein 51.6 g, SaturatedFat 14.3 g, Sodium 2837.9 mg, Sugar 3.4 g

BEER BRAISED ONIONS



Beer Braised Onions image

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

1/2 ounce unsalted butter
1 large onion, thinly sliced
8 fluid ounces beer
1 teaspoon sugar
1/2 teaspoon salt

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-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

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

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

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-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Provided by blucoat

Categories     Stew

Time P4DT40m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs onions, halved lengthwise, then sliced lengthwise 1/4 inch thick
1 (5 lb) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 turkish bay leaves or 1 california bay leaf
2 (12 ounce) bottles pilsner-style beer, such as Budweiser
2 tablespoons red wine vinegar

Steps:

  • 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.

Nutrition Facts : Calories 534.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 187.1, Sodium 240.3, Carbohydrate 19.9, Fiber 2.9, Sugar 7.2, Protein 62.2

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  • Preheat the oven to 450 degrees . Scatter the onions and garlic in a large roasting pan (12-by-16-inch). Place the ham, fat side up, on top of the onions. Drizzle with the EVOO and sprinkle with the caraway seeds; season with salt and pepper.
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