DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)
This slow cooker beef stew is made with Belgian beer and served over buttery egg noodles or mashed potatoes! The ultimate comfort food!
Provided by The Chunky Chef
Categories Entree Main Course
Time 8h20m
Number Of Ingredients 16
Steps:
- Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
- When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
- To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
- Cover slow cooker and cook on LOW for 8 hours.
- About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
- Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
- To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.
Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DRUNKEN BEEF
Hey! My mom sent me this recipe- She and my dad loved it when they had it at a friend's Christmas Party last week. She had to add that yes, it has beer, but the alcohol burns off. She liked how it was flavorful but did not have a heavy ketchupy flavor. I look forward to trying it myself!
Provided by BeccaB3c
Categories Meat
Time 3h40m
Yield 12-14 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and bake at 350 for 3-4 hours, or until the meat falls apart.
- Remove any fat.
- Tear meat apart more, and put it in a crock pot with the meat's juice.
- Serve on buns, and enjoy!
Nutrition Facts : Calories 610.5, Fat 44.5, SaturatedFat 18, Cholesterol 156.6, Sodium 231.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.3, Protein 42.2
DRUNK'N STEAK
This will surely be the best piece of meat to ever melt in your mouth. The rum and coke not only give the meat a wonderful flavor and aroma, they tenderize as well.
Provided by Food Network
Number Of Ingredients 8
Steps:
- Choose your favorite cut of meat. In my family we use chuck because it is very inexpensive and badly NEEDS tenderizing.
- Take a small-tipped paring knife and puncture the meat on both sides several times. Doing this helps get flavor into the meat, not just on the surface.
- Place the meat in a glass pan. (I've never seen it, but I have heard that acidic liquids can do damage to your metal cookware.)
- In another bowl, mix one part rum (We use Captain Morgan's Spiced Rum, though the Coconut one is really good too.) to two parts cola (don't use Pepsi because it is too sweet).
- Pour the mixture over your meat (make sure that the meat is covered by the liquid). Cover and let sit for at least two hours in the refrigerator. Make sure to turn the meat at least once.
- We usually have some grilled vegetables with this as well. Choose your favorite summer vegetables and place on a sheet of buttered aluminum foil, leave half of the foil sheet empty so it can be used to created a packet. On top of the vegetables place one tablespoon of margarine or butter, and one cube of ice. Sprinkle garlic salt, onion powder, and rotiserrie chicken seasoning over the vegetables. Fold uncovered part of foil over the vegetables to form a packet and seal.
- Get your grill nice and hot and place vegetable packets on. Pull the meat from the refrigerator. Take meat out of the marinade and place on a plate. Rub a small amount of freshly ground pepper and salt into the meat.
- Put meat on the grill...mix yourself a rum and coke and use a little of it to keep the flames off of the meat.
- Cooking time depends on your grill. The steaks can also be done in the kitchen but are so much more fun out in the yard.
- Enjoy one of my families favorites and have a great summer.
- Happy eating.
THAI DRUNKEN NOODLES WITH BEEF
Steps:
- In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.
Nutrition Facts : Calories 497 calories, Fat 14g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 2393mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
DRUNKEN FLAT IRON STEAK
A friend tried something like this in Texas and this was our version of it.
Provided by Cocina JNOTS
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 6h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
- Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.
Nutrition Facts : Calories 370 calories, Carbohydrate 3.6 g, Cholesterol 103.2 mg, Fat 23.3 g, Fiber 0.4 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 99.3 mg, Sugar 1.7 g
DRUNKEN RIBS
This recipe is one my favorites, it is one I found one day when I was experimenting. My family and friends enjoyed it and I hope you will too!
Provided by CHEF BOOZER
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 10h30m
Yield 8
Number Of Ingredients 16
Steps:
- In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
- Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour distilled white vinegar and 1/2 the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
- Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
- In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
- Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.
Nutrition Facts : Calories 1605.8 calories, Carbohydrate 121 g, Cholesterol 181.9 mg, Fat 92.9 g, Fiber 1.3 g, Protein 40.3 g, SaturatedFat 23 g, Sodium 2792.3 mg, Sugar 87 g
DRUNK & DIRTY TENDERLOIN
Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.
Provided by HeidiSue
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
- Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
- Turn the meat occasionally if needed to saturate the surface with the marinade.
- Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
- Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
- Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
- Let the tenderloin sit for 30 minutes.
- Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
- If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
- Bring this mop mixture to a boil over high heat and boil for several minutes.
- Keep the mop warm over low heat.
- In a heavy skillet, sear the meat quickly on all sides over high heat.
- Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
- The meat is ready when the internal temperature reachs 140-145 degrees F.
- Be careful not to overcook since tenderloin is best rare to medium-rare.
- Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
- Slice the tenderloin and serve topped by spoonfuls of the sauce.
Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1
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