Beer Braised Beef Cubes Recipes

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BEER-BRAISED BEEF



Beer-Braised Beef image

I modified the ingredients in this main dish to suit my family's tastes. It's quick to put together in the morning, and at the end of the day, all that's left to do is cook the noodles and eat! This recipe can easily be doubled or tripled to serve a large crowd. —Geri Faustich, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

3 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles

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.

Nutrition Facts : Calories 246 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 313mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield 10 to 12 servings

Number Of Ingredients 9

One 8- to 10-pound beef brisket
1 yellow onion, julienned
1 cup chopped garlic
1/4 cup ground black pepper
1/4 cup salt
1 1/2 tablespoons beef base
2 cans Irish stout beer
Red pepper cream cheese, for serving
10 to 12 buns

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-BRAISED BEEF



Beer-Braised Beef image

Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

1/4 pound slab bacon, cut into 1/2-inch cubes
3 pounds beef chuck, or round, cut into 1/2-inch slices
Salt and freshly ground black pepper
2 to 3 tablespoons canola oil
2 large onions (about 1 1/2 pounds), thinly sliced
2 bottles ale (12 ounces each), about 3 cups
2 tablespoons all-purpose flour
4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
3 dried bay leaves

Steps:

  • Adjust rack to bottom third of oven, and preheat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.
  • Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.
  • If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions, and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
  • Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork-tender, about 2 hours. Remove herb bundle, and discard. Taste, and adjust for seasoning. Serve hot.

BEER BRAISED BEEF FROM A CROCK POT



Beer Braised Beef from a Crock Pot image

Don't worry about using beer when cooking. The alcohol burns off and you are left with flavor. It also tenderizes the meat.

Provided by Audrey M

Categories     Meat

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef cubes, cut into 1 1/2 inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, thinly sliced
8 ounces mushrooms, undrained
12 ounces dark beer
1 tablespoon vinegar
2 beef bouillon cubes
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon thyme
2 bay leaves

Steps:

  • Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
  • Combine all other ingredients and pour over beef.
  • Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
  • Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
  • Serve over cooked egg noodle pasta.
  • Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.

Nutrition Facts : Calories 1593.5, Fat 161.7, SaturatedFat 67.1, Cholesterol 225.5, Sodium 656.1, Carbohydrate 9.1, Fiber 1, Sugar 3.8, Protein 20.7

BEER-BRAISED BEEF STEW



Beer-Braised Beef Stew image

Provided by Nancy Fuller

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14

5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
One 6-ounce can tomato paste
2 onions, chopped
3 cups beef broth
Two 12-ounce bottles ale
3 tablespoons soy sauce
1 bay leaf
1 pound small beets, peeled and halved
1 pound Brussels sprouts
1 pound carrots, chopped
1 pound parsnips, chopped
1 pound small red potatoes, halved

Steps:

  • Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
  • Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
  • Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

BEER-BRAISED BEEF



Beer-Braised Beef image

Provided by Nancy Fuller

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 14

One 3-pound brisket, first cut
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
6 cloves garlic, smashed
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 tablespoons tomato paste
1/4 cup apple cider vinegar
3 cups chicken stock
Two 12-ounce bottles brown ale

Steps:

  • Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
  • Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
  • Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
  • To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
  • Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
  • Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BEER BRISKET



Beer Brisket image

This brisket turns out so tender and juicy - no knife required!

Provided by Anna B.

Categories     Main Dish Recipes     Roast Recipes

Time 4h10m

Yield 6

Number Of Ingredients 12

1 (4 pound) beef brisket, trimmed of fat
salt to taste
1 large onion, sliced
1 (12 fluid ounce) can beer
1 tablespoon brown sugar
1 cube beef bouillon
2 tablespoons coarsely ground black pepper
2 teaspoons minced garlic
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water

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.

Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g

BRAISED CHEDDAR BEEF CUBES



Braised Cheddar Beef Cubes image

The sauce for the meat is richly flavored and the meat very tender. We normally serve it over wide egg noodles, but it is great over rice, too.

Provided by Likkel

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs beef stew meat
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons oil
2 beef bouillon cubes
1 large onion, chopped
1/2 teaspoon celery seed
3/4 cup water
15 ounces tomato sauce
2 tablespoons brown sugar
4 ounces sharp cheddar cheese, grated
1/2 lb fresh mushrooms, halved

Steps:

  • Mix flour, salt and pepper. Dip beef cubes in flour and brown in oil. Add bouillon cubes, onion, celery seed and water to meat. Cover and cook slowly 1 to 1 1/2 hours (It can be cooked in a crockpot on low for 6 hours).
  • Add tomato sauce and brown sugar, continue cooking slowly for 20 minutes (Or in the crockpot add cheese and mushrooms now and cook for an additional hour) or until meat is tender.
  • Add cheese and mushrooms and cook 10 minutes more. Serve over noodles or rice.

Nutrition Facts : Calories 653, Fat 46.6, SaturatedFat 18.2, Cholesterol 162.5, Sodium 907.1, Carbohydrate 13.6, Fiber 1.5, Sugar 7.1, Protein 43.6

BEER-BRAISED BRISKET POT ROAST



Beer-braised brisket pot roast image

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 5h5m

Number Of Ingredients 11

1 beef stock cube , crushed
1 tsp dried tarragon
2 tsp cracked black pepper
2kg rolled beef brisket
1 tbsp sunflower oil
500-550ml bottle of dark ale
2 tbsp beef extract
1 tbsp muscovado sugar
2 tbsp dried onion flakes
500ml beef stock
long-stem broccoli , to serve (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
  • Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium

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