Here are 12 recipes that use beer to make meat taste so much better!
1. Make a Belgian stew
Simmer some beef in Belgian trappist beer to make Carbonade, a Flemish beef and onion stew. The Tribune runs down how to make it here.
Brown some seasoned beef stew meat in oil and remove. Saute some sliced onions in same pan, and when brown, stir in a couple tablespoons of flour to create a roux; cook for 2 to 3 minutes. Add meat back to pan with a bottle or two of beer, a cup-ish of beef stock, a couple of tablespoons of cider vinegar and some thyme and bay leaf. Simmer slowly until meat is tender, maybe a couple hours, then serve with noodles or bread and Dijon mustard.
2. Pan fry some spicy shrimp
Here’s how you can use some stout to make some very unique seafood!
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion (roughly 1 small onion)
2/3 cup beer
2 tablespoons tomato paste
1/4 cup sweet chili sauce (homemade or store bought)
1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
Few pinches of cayenne pepper (optional)
1 pound raw shrimp*, peeled, deveined, and patted dry
Cooked rice or baked sweet potato, for serving
In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it’ll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
*If using already cooked shrimp, cook in the sauce just until heated through. You don’t want to overcook them.
3. Candy some bacon
This recipe shows you how to use Guinness to make candied bacon. Drool.
1 lb thick cut bacon
½ cup dark brown sugar
⅓ cup stout beer
Preheat oven to 400*.
Line baking sheet with aluminum foil and set a wire cooling on top. Lay bacon on top of cooling rack.
Cook for 10 minutes.
Meanwhile, combine brown sugar and beer in a small bowl. After cooking for ten minutes, remove the bacon and brush one side with the beer mixture. Flip the bacon and brush the other side with the mixture as well.
Return the bacon to the oven for another 10-12 minutes or until it is as crisp as you like it.
4. Cook a chicken
A classic: shove a can of beer inside the chicken and cook it, giving it a unique flavour and making it incredibly tender. Here are some instructions.
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper
1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2. Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.
3. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5. Carefully transfer the chicken to a tray or pan. I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
5. Batter some chicken in beer
Crispy outside, moist inside, and not just for fish.
1 large egg
3/4 cup beer
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
black pepper, to taste
3 boneless skinless chicken breast halves
1 1/4 cups vegetable oil
Beat the egg in a bowl, stir in the beer, then the flour, baking soda, salt and pepper. Whisk until smooth.
Cover and let the batter stand for 25 to 30 minutes before using.
Cut the chicken into thin strips, so they will cook through quickly when submerged into the oil.
Pour the oil into a heavy bottom 10 inch skillet and heat the oil over medium heat until it reached 360 degrees F. Use a baking thermometer to check. Don’t over heat as the oil will start to smoke and will burn the chicken strips.
Use tongs to hold and dip each chicken strip into the batter. Hold each piece over the bowl and let any excess drip off.
Work quickly and gently lower each piece into the heated oil as it is ready.
The oil is very hot, so be careful not to burn yourself.
Once the chicken strip has been placed into the oil, you need to turn them after about one minute and turn occasionally until they are brown and crispy on the outside and cook right through on the inside.
Remove each piece with tongs and transfer to a plate lined with paper towels.
You will be cooking in batches as you go through the process of dipping in batter and submerging in the oil.
6. Slow cook some pork
The beer adds some more flavour to the mix, and makes the pork super tender.
1 (3.5 pound) boneless pork butt roast
1 large onion, sliced
12 ounces beer, such as a dark ale
1 tablespoon soy sauce
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
For BBQ Sandwiches:
2 cups barbecue sauce, plus more for serving
Sandwich or slider buns
Toppings of your choice such as onions, pickles
Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.
Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.
For BBQ Sandwiches:
Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.
Serve on sandwiches between buns with toppings of your choice.
7. Make some tender beef short rib
A can of Guinness makes the beef moist and gives it a rich flavour.
2 pounds beef short ribs
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, sliced
1 tablespoon freshly minced garlic
1 (14.9 ounce, approximately) can of Guinness
1 teaspoon beef base
1 cup of hot water
2 tablespoons butter
pinch of salt
3 good sized yellow onions, sliced thinly
4 slices of Fontina Cheese
4 Kaiser Buns – butter each half and lightly toast under the broiler
Season the short ribs with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. Dredge the seasoned ribs in the flour until lightly coated, shaking off excess.
Heat a dutch oven over mid-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Allow the fat to heat up just a bit, but don’t burn it. Then add the ribs in a single layer and brown on all sides. You might not be able to fit all of them into the pan at once. That’s okay. Brown what you can on all sides and then remove the browned ribs and set aside until all ribs are nicely browned on all sides. This will take 4-5 minutes on each side to brown, but it is worth it. The browning definitely adds flavor.
When all the ribs are browned, remove them from the pan and set aside. Reduce the heat to medium, and add the sliced onion and 1 tablespoon freshly minced garlic to the pan. Cook, stirring, for about minute and then pour in the can of beer. Stir, being sure to scrape all the browned bits from the bottom of the pan. Add 1 teaspoon beef base to 1 cup hot water and stir to combine. Pour the beef base mixture into the pan and stir, bringing to a gentle boil.
Return the beef short ribs to the pan, cover and reduce heat. Allow the ribs to simmer until very tender – about 2 hours.
If you’ll be eating your short ribs sandwiches the same day, go ahead and start your caramelized onions. Heat a skillet over medium heat and melt 2 tablespoons butter. Add the sliced onions and a pinch of salt and stir, cooking, until they are tender. Reduce the heat to mid-low and continue to cook until the onions are a nice caramel color, stirring occasionally. This will take about 30-45 minutes depending on how high your heat is. I like to caramelize onions over a mid-low heat nice and slow. Once they are just the way you like them, give them a taste and add salt and pepper to your liking. Set aside.
When the short ribs are fall-off-the-bone tender, go ahead and remove the bones and discard. You can store the beef in the sauce overnight and the flavors will intensify, but if you can’t wait divide the beef among the four toasted buns and top with a spoonful of the sauce in which the ribs cooked. Then top with caramelized onions and a slice of Fontina Cheese. Pop the sandwich back under the broiler to melt the cheese and enjoy!
8. Slow cook some salsa verde chicken
This recipe shows you how to make a delicious chicken recipe using only four ingredients! And one of them is a bottle of beer.
6 boneless, skinless chicken breasts
2 cups salsa verde
1 bottle beer*
2 teaspoons cumin
salt and black pepper
(optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)
Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.
9. Make some delicious beer cheese soup
Makes 6 servings (1 cup each)
3 TABLESPOONS UNSALTED BUTTER
2 CARROTS, FINELY DICED
2 STALKS CELERY, FINELY DICED
2 CLOVES GARLIC, MINCED
1 SMALL ONION, FINELY DICED
1/2 TEASPOON DRY MUSTARD POWDER
PINCH OF CAYENNE PEPPER
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
3 TABLESPOONS ALL-PURPOSE FLOUR
2 CUPS CHICKEN STOCK
2 TEASPOONS DIJON MUSTARD
1 TEASPOON WORCESTERSHIRE SAUCE
1 BOTTLE PALE LAGER, SUCH AS SAMUEL ADAMS LIGHT, BOSTON LAGER OR OKTOBERFEST; YUENGLING; MILLER HIGH LIFE OR PABST BLUE RIBBON
2 CUPS SHREDDED SHARP YELLOW CHEDDAR
1 CUP SHREDDED GRUYERE
1/2 CUP HALF-AND-HALF
FOR SERVING: PRETZEL ROLLS,GARLIC BUTTER CROSTINI (RECIPE BELOW), CRUSTY BREAD OR POPCORN
Melt the butter in a Dutch oven or large pot over medium heat.
Add the carrots, celery, garlic, onions, mustard powder, cayenne. Sprinkle with salt and pepper.
Sweat the vegetables until tender, about 15 minutes.
Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute.
Pour in the stock, mustard and Worcestershire, and simmer until the veggies are very soft, about 15 minutes.
Add the ale, simmer, about 5 minutes.
Using an immersion blender or food processor, blend the soup to your desired consistency. (Traditionally, it’s pureed until smooth, but if you’d like it chunkier, just blend half or so.)
Add the Cheddar, gruyere and half-and-half. Stir until melted through and smooth. Adjust the seasoning, and serve immediately with pretzel rolls, crostini, crusty bread or popcorn.
10. Bake some delicious beef, guinness, and mushroom pies
PERFECT for St. Paddy’s Day, or for the hangover after.
800 g (1 lb 12 oz) braising beef, such as chuck, cut into 21/2 cm (1 inch) cubes
2 tablespoons plain (all-purpose) flour
60 ml (2 fl oz/1/4 cup) olive oil
1 large onion, chopped
400 g (14 oz) button mushrooms, stems removed
300 ml (101/2 fl oz) beef stock
250 ml (9 fl oz/1 cup) Guinness
2 teaspoons tomato paste (concentrated purée)
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
375 g (13 oz) block ready-made butter puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 200ºC (400ºF/Gas 6).
Place the beef and flour in a bowl, season with salt and pepper and toss to coat. Heat a little oil in a large saucepan over medium-high heat. Add the beef, in batches, and cook until browned on all sides. Remove from pan and set aside
Heat the remaining oil in the pan. Add the onion and cook for 5 minutes or until softened. Add the mushroom and cook for 5 minutes or until lightly browned. Add the beef, stock, Guinness, tomato paste, vinegar and Worcestershire sauce to the pan, bring to the boil, then reduce heat to very low, cover and simmer for 60 minutes or until beef is fork tender. Divide among six 12 cm (41/2 inch), 400 ml (14 fl oz) capacity ramekins or ovenproof bowls and cool for 20 minutes.
Roll out the pastry to 5 mm (14 inch) thick and cut into 6 squares to fit over the bowls. Brush the rims of the bowls with a little beaten egg, lay the pastry over and press to seal. Make a small slash in the pastry with a knife and brush with a little more beaten egg. Bake for 20 minutes or until golden and puffed.
11. Make some beer-braised honey sriracha wings
2 tablespoons oil
10 chicken wings (drummettes or wings)
salt and pepper to taste
1 bottle or can of your preferred beer (I went with an amber ale)
¼ cup honey
⅛ cup sriracha sauce (more to taste
Preheat the oven to 400°F.
Heat the oil in a medium to large cast iron skillet. Sprinkle the wings on both sides with the salt and pepper. Add the chicken pieces to the skillet and brown on all sides to crisp the skin. This will take 4-5 minutes.
Pour in enough beer to cover the bottom of the skillet + about ½ inch (I used a very large skillet and only needed about half the bottle). Place the skillet in the oven and let the wings cook for about 20 minutes, or until the juices run clear and the internal temperature at the bone of the thickest part of the wings reads 165°F on an instant read thermometer.
Remove the skillet from the oven and remove the chicken from the skillet for a minute while you make the sauce.
Over medium heat, pour a little more beer into the skillet, scraping and stirring the browned bits from the bottom of the pan. You can add just a little beer at a time — you don’t want your sauce to be watery but you don’t want the bits on the bottom of the pan to burn. When the mixture is simmering, add the honey and sriracha and stir. Add more beer if your sauce is too thick. Add more sriracha to your taste.
Put the chicken pieces back in the pan and toss to coat with the sauce. You may need to spoon the sauce over the wings.
12. Bake up some beer, bacon and cheddar cornbread
6 slices thick cut bacon chopped and fried
1 1/2 cup corn meal
1 1/2 cup All purpose flour
2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
1/2 cup sharp cheddar cheese shredded
3 large eggs
1/2 cup milk
1/3 cup sour cream
1 cup beer
1/2 cup melted butter
For the topping
1 cup shredded sharp cheddar cheese
1. In a mixer combine all the dry ingredients.
2. In a separate bowl, combine all the wet ingredients.
3. Add the wet ingredients to the dry in the mixer until just combined, then add the bacon.
4. Pour into a greased baking tray and spread the batter evenly. ( 9 x 13 inch cake pan)
5. Add the 1 cup of cheese to the top, spreading evenly.
6. Bake at 375 F for 30 – 35 minutes.
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