Ale Braised Carrots Shallots Recipes

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Coat the beef with the flour.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
• Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
• Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
• Serving Suggestion: Serve with wheat dinner rolls.

CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 350 degrees.
• Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
• Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
• Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
• After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

CARAMELIZED SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• In a 12 inch ovenproof skillet melt the butter.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper and toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
• Season to taste, sprinkle with parsley and serve.

NO-PEEL BRAISED CARROTS

Steps:

• Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
• Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.

CARROTS WITH SHALLOTS, SAGE, AND THYME

Steps:

• Cut carrots into 3-by 1/2-inch sticks.
• Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
• Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
• Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
• Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
• Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

CARROTS WITH SHALLOTS

Steps:

• Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
• Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.

HONEY-GLAZED CARROTS AND SHALLOTS

Steps:

• Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
• Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.