Braised Beets With Ham And Beer Recipes

BRAISED BEETS

Steps:

• Peel about a pound of beets and chop them into 1-inch cubes.
• In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
• Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
• Cover and adjust the heat so the mixture simmers.
• Cook until the vegetables are tender, 15 to 20 minutes.
• Add salt and pepper to taste, and serve.

PRESSURE COOKER BEER-BRAISED PULLED HAM

Steps:

• In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add ham and rosemary. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat from liquid remaining in pressure cooker. Select saute setting and adjust for high heat. Bring liquid to a boil; cook for 5 minutes., When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return ham to pressure cooker; heat through. To serve, place shredded ham on pretzel bun bottoms with remaining mustard and, if desired, dill pickle slices. Replace tops.

MAPLE-BRAISED BEETS WITH HAZELNUT RELISH

Steps:

• Preheat the oven to 350 degrees F. Use a peeler to peel each beet; trim the top and bottom, and cut into 3-4 slices, approximately ¾-inch wide. In a sauté pan over medium heat, melt 2 tablespoons butter. Add ⅓ of the beets in a single layer. Sprinkle with 2 pinches of salt and cook, swirling the pan occasionally, until the beets have browned on the first side, about 1-2 minutes. Flip the beets and brown the other side, then remove and place in a baking dish in a single layer. Wipe out the pan and repeat the process two more times.
• Once all the beets are in the baking dish, pour maple syrup, apple cider vinegar, and olive oil over the beets. Cover tightly with aluminum foil and bake until tender, 45-60 minutes. Meanwhile, make the Hazelnut Relish.
• Hazelnut Relish, part 1: Cut the shallot in half through the root and discard the peel. Make vertical cuts, followed by horizontal cuts, without cutting through the root; finely dice. Place the diced shallot in a bowl. Add the apple cider vinegar and a pinch of salt to macerate (marinating the raw flavor out of the shallot), 15 minutes. Meanwhile, prepare the hazelnuts.
• Hazelnut Relish, part 2: Toast the hazelnuts in a 350 F oven until fragrant, 8-10 minutes. Wrap warm hazelnuts in a kitchen towel, then rub with force until skins fall off. (Don't worry about skins that don't come off; they can stay.) Remove hazelnuts from towel and roughly chop. Set aside. Pick the leaves from the parsley and tarragon. Roll into a bundle; rock a knife back and forth through the bundle to roughly chop leaves. Set aside.
• After 45 minutes, remove beets from the oven; cool for 5-10 minutes. Check for doneness by poking them with a small knife; if it pierces the beets with little resistance, they're done. Remove beets from the braising liquid and transfer to a platter. Set aside. Pour the braising liquid into a pan. Over high heat, reduce to about ¼ of the original amount, 8-10 minutes; stay nearby, as the maple syrup can burn! When the liquid has reduced and thickened, remove pan from heat and spoon the syrup over the beets. While the beets finish cooling, occasionally toss them to ensure an even distribution of syrup. Allow the beets to absorb flavor until you're ready to assemble the dish.
• Hazelnut Relish, part 3: To the shallot-vinegar mixture, add the olive oil, hazelnuts, and herbs; stir to combine. Assembly: Arrange beets on a serving platter and top with ricotta. Sprinkle Hazelnut Relish all over the beets and serve.

BRAISED BEETS WITH HAM AND BEER

Steps:

• Peel beets, and chop them into 1-inch chunks; roughly chop greens. Put both in a saucepan with smoked ham hock or ham steak, butter and beer.
• Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes. Boil off any excess liquid. Garnish: Caraway seeds.

BEER-BRAISED BEEF

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.

BRAISED BEETS WITH SOUR CREAM AND CHIVES

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer.
• Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)

BONE-IN HAM COOKED IN BEER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
• Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
• Bake 6 to 8 hours, or until cooked through.
• Remove the pineapple rings and let sit 15 minutes before slicing.

ROOT BEER HAM

Steps:

• Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
• Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it's already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
• When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
• To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn't boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
• Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
• Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

BEER-BRAISED PULLED HAM

Steps:

• In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.