Beer Braised Carrots Recipes

CARROTS BRAISED IN BEER AND CARROT JUICE

Steps:

• Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover, and cook until tender, about 10 minutes. Transfer the carrots to a plate.
• Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt, and toss to coat. Transfer to plates and serve.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS

Steps:

• Preheat the oven to 250 degrees F.
• Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

BEER-BRAISED BRISKET WITH CARROTS AND PARSNIPS

Steps:

• Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
• Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
• Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
• Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
• Slice meat and arrange with carrots and parsnips on large serving platter.