Beerandsrirachamarinatedbeeflettucecups Recipes

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the brisket, onions, garlic, pepper, salt, beef base and beer into a hotel pan. Fill with water until the beef is almost covered. Cover with foil and cook 6 to 8 hours.
• Strain the liquid from the beef and reserve both the liquid and beef separately. Cool the liquid in the refrigerator.
• When the beef is cool enough to handle, separate and discard the fat, then pull the beef apart. When the liquid cools, skim and discard the hardened fat. Use an immersion blender to blend the remaining liquid, and then add the liquid back to the beef.
• Spread some red pepper cream cheese on the buns and then divide the beef among the buns to serve.

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

BEER-BRAISED BEEF AND ONIONS

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-AND-SRIRACHA-MARINATED BEEF LETTUCE CUPS

Steps:

• For the marinade, whisk together soy sauce, beer, garlic, sugar, 2 tablespoons lime juice, Sriracha and sesame oil in a large bowl. Add meat and toss to coat. Let sit at room temperature 1 hour or refrigerate covered up to 24 hours.
• To Prepare Condiments. Toss carrot with remaining lime juice and salt in a small bowl and set aside. Place peppers, green onions, mint, cilantro, sesame seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.
• To Prepare the Steak: Heat peanut or vegetable oil in a skillet or grill pan over medium-high heat. Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter and keep warm.
• Once all the beef has been browned, pour the remaining marinade and any collected meat juices into the skillet. Bring to a boil, scraping up any bits and reduce until somewhat thickened. Pour into a small bowl.
• To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips, and a spoonful of the marinade reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.

BEER MARINADE FOR BEEF

Steps:

• Combine all the ingredients in a large bowl.
• The beer will loose some of its foam but that's OK.
• Pour the marinade over your choice of meat in a shallow glass dish or heavy resealable plastic bag.
• Cover dish or seal bag and refrigerate for up to 6 hours while marinating.
• This recipe can be doubled or tripled.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

BEEF IN BEER

Steps:

• pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
• Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
• Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
• return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
• you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

MOM'S BEEF AND BEER

Steps:

• Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
• Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
• Bring to a boil, then simmer over low heat for 1 1/2 hours.