Beerbastingmarinade Recipes

JUICY & FLAVORFUL BEER MARINATED STEAK

Steps:

• Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
• Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
• Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
• Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
• Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

BEST BEER BATTER

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

BEER BATTER FOR FISH

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

BEER BRISKET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
• Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.

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-BATTERED SEAFOOD

Steps:

• Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°F. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER BAKED BEANS

Steps:

• Preheat oven to 400 degrees F.
• Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
• In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
• Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.

BEER MARINADE

Steps:

• Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.
• Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

BEER MARINATED BEEF ROAST

Steps:

• Combine all marinade ingredients and mix well.
• Place roast in a large zip-loc bag, and pour marinade over the top.
• Place in frige.
• Let marinate overnite.
• Remove the roast from the bag, reserving marinade.
• Cook on grill over indirect heat, brushing with reserved marinade periodically.
• Use a meat thermometer to cook to your preferred doneness (we like med rare).

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.

BEER-BRAISED BEEF

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat is tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: After discarding bay leaf, freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with noodles.

BEER BASTING/MARINADE

Steps:

• Mix together till sugar is dissolved.
• Baste meat while grilling or use as marinade.
• For best flavour marinade overnight in fridge.
• Prep time does not include the time it takes to marinade.