Whisky Beef Recipes

WHISKEY STEAK

Steps:

• Season the steaks on both sides with salt and pepper. In a small bowl, mix together the garlic and all but 2 teaspoons of the mustard. Place the steaks on a plate, and spread half of the garlic mustard mixture over one side of them. Let stand for 30 minutes.
• Heat a large skillet over medium-high heat. Fry bacon until crisp, then remove from the pan, leaving the grease. Crumble the bacon and set aside.
• Heat the bacon grease in the skillet over medium-high heat, and add olive oil if necessary to cover the bottom of the pan. Fry steaks mustard side down for about 5 minutes, until golden brown. While the steaks are frying, spread the remaining garlic and mustard over the top. Flip the steaks over, and fry for about 2 minutes, until browned. Remove steaks to a serving platter, and keep warm.
• Keep the skillet over medium-high heat, and stir in the rosemary, whiskey, reserved mustard, Worcestershire sauce, brown sugar, and lemon juice. Simmer for about 2 minutes. Top steaks with crumbled bacon and the sauce, and serve.

WHISKEY SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).

WHISKEY POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously sprinkle the chuck roast with salt and pepper.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
• Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
• Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.

WHISKY BEEF SANDWICHES

Steps:

• 1. Heat butter in heavy skillet; Add flour, stirring til mixture is smooth and creamy. Turn heat to medium low and cook til flour begins to brown, about 3 minutes
• 2. Continue to cook, stirring often, til flour is well browned, about 10 to 15 minutes. Add red pepper paste, tomato sauce, and beef broth. Bring to a full boil, reduce heat and boil slowly til reduced by half, about 25 minutes. Stir in whiskey and salt to taste
• 3. Keep warm. Put 1 slice of brad on serving plate. Top with sliced beef and gravy. Makes 4 servings.
• 4. Red Pepper Paste: 8 red finger chili peppers Boiling water 1 red bell pepper 2 cloves garlic, crushed 1 tsp. cumin seed 1 tsp. dried oregano 1 tsp. paprika 1 tsp. salt 2 Tbsp. white vinegar 2 Tbsp. olive oil 1 to 1 1/2 cups cubed sourdough or firm Italian bread, crust removed Pour boiling water over chili pepper; let resh chili peppers stand 1 minutes. Drain. Cool under running cold water. Remove stems, seeds and membrane; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil. Add brad, a few pieces at a time, and mix til bread softens and blend in. Store in refrigerator for up to a week or freeze for later use. Makes about 1 1/2 cups. Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining. Vary your heat: Hottest: Use 6 to 8 habaneros and a yellow pepper. Red Hot: Use 6 to 8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper Mild: Use 8 poblanos an a green bell pepper or use 8 dried anchos and a green bell pepper.

WHISKEY MARINADE

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.