Beer for Dinner

• 2 pounds of lean ground beef
• 1 lime
• 16 oz/500 g (ml?) Diced tomatoes (in a can cause I'm lazy)
• 16 oz/500 g (ml?) Tomato Sauce
• Two Green Bell Peppers
• A handful of button mushrooms
• A handful of shitake mushrooms
• A corona (or heffeweisen, but then substitute a lemon for the lime in order to balance the change in acidity)
• A Roma-Tomato's worth of not-red Onions
• Two or three cloves of garlic (up to you really)
• Large skillet
• Extra-virgin olive-oil.

Now. With the ingredients...

Into the skillet, pour enough olive oil to cover about a third to a half of the bottom.

Heat skillet at medium heat.

Chop onion (smaller than pencil eraser sized chunks)

Dice garlic (Finer the better)

Slice lime wedges, (widest about half inch at the skin)

Roll oil around skillet to coat bottom.

Add onions

Open beer

Stir onions

Add lime wedge to beer.

Stir onions

Enjoy beer.

Repeat previous two steps until onions are brown/burnt/tiny

Add garlic.

Agitate to let the garlic brown.

When the garlic gets a hint past golden brown, apply meat.

Brown the meat. Stir occasionally while prepping vegetables. Use the spatula to chop up the meat to ensure all the meat is consistently brown

Open cans of tomato bits
Chop mushrooms and bellpeppers into bits. Try to keep all the pieces around the half-inch size.

When the meat gets to a nice even brown, push it all to one side and drain the fat with a spoon. (There'll be a tiny bit left, but that's okay)

Return pan to stove and add tomato goop. Stir.

When the mixture starts bubbling again, add vegetables.

Let the mass simmer for about 10 minutes.

Season to taste, starting as soon as the meat is browned. I tend to use about 3 spoons worth of montreal steak spice mix, added gradually, and then I add red pepper flakes and black pepper as I see fit. The tomato sauce tends to carry enough salt by itself. This last batch, I also added parsley.

The whole process, end to end, takes about 30 minutes or so. The result is a very heavy meatsauce. I used the spatula to slice out chunks that just spread over the spaghetti noodles under it's own weight, like a blob of mud.

Thanks to Stir Fry Kitty

Labels: beef, evoo, garlic, lime, mushrooms, onions, peppers, tomatoes

Posted by Steve at 9:54 PM | Permalink | Comments | links to this post

• 1 pound fresh ground meat [turkey or ground beef chuck] *
• 1 small white onion [chopped]
• 1/2 cup beer
• Black Pepper
• 1/2 head of green cabbage [coarsely chopped]
• 1 lb. frozen bread dough [thawed]
• 1/4 cup melted butter

• 350 degrees oven temperature
• two cookie sheets [greased or sprayed with non-stick PAM]

First, you brown your meat and chopped onion. I used ground turkey. [*my grandmother and mother used leftover shaved beef roast] Once the ground meat is browned thoroughly, I add one half cup of beer! [The alcohol cooks out of it, and gives a really 'special' flavor!

Add chopped cabbage and 1/2 cup beer

Add black pepper and stir to coat meat, cabbage and onion

Reduce heat, and cover....allowing mixture to cook more thoroughly and cabbage and onion to become soft, translucent--

When cabbage is limp, then remove from heat to cool.

In the meantime, divide the 1 lb bread loaf [thawed] into eight 'biscuit' sized balls

...with your hands, flatten each 'biscuit' to about 4 inches in diameter. Add about 1/2 cup of meat [USING A SLOTTED SPOON SO JUICES CAN DRAIN], onion and cabbage mixture and fold dough over the mixture. Pinch dough to secure tightly.
[Note: if your mixture is too hot, the dough will split from the heat and make it very difficult to fold without breaking open!]

Place your meat pockets -- the runzas on the prepared cookie sheets, allowing room for rising, cooking dough--- Bake until nicely browned. Baste finished runza [kraut burgers] with melted butter...giving them a beautiful finish.

Serve hot! I love 'em with yellow mustard dipping sauce. Dill pickle slices.

Thanks to Hootin' Anni

Labels: beef, burger, butter, cabbage, dough, onion

Posted by Steve at 10:34 PM | Permalink | Comments | links to this post

Bob’s Chili Con Carne with Habanero and Beans
version 10

Makes around six bowls of chili.

In addition to the usual kitchen hardware you will need:

• a crockpot, slow cooker or simmering element. A regular stove boiler element is generally too hot.

You will need the following ingredients:

• 800 mg of lean (but not extra lean) ground beef (about 28 ounces)
• 800 ml of crushed tomatoes (about 28 fl oz.)
• 540 ml tin of mixed beans (20 fl oz.) If you are in Canada, you won’t go wrong with the Unico version of this. In a pinch, a tin of kidney beans will do
• 1 medium sized onion (I like red, but any onion will do)
• 3 tbsp of bacon fat recovered from salt-reduced bacon
• 1 tbsp ground cumin
• 1 tbsp garlic powder (or half a bulb of very finely chopped garlic)
• 3 tbsp of New Mexican chilli powder (regular American style works OK too)
• 1 tbsp (or so) of dry oregano. I’ve never measured out oregano in my life, prefering instead to throw it in by the pinch. But this is around the amount I’m using
• 1 tsp cayenne powder
• 1/2 tsp ground pepper. About eight full grinds of the pepper mill ought to do it
• 2 big habanero peppers. Scotch bonnets can be used instead for their heat, but won’t impart the flavour we’re after.
• 125 ml of water (about 1/2 of a cup)

Now I know what you are thinking, “¿dos habaneros? ¿está él loco?“* Keep reading and you’ll find out how we control the heat from the habanero.

Traditional chili recipes call for suet, but the bacon fat adds a most interesting flavour. Besides, you’ll get to eat a bunch of bacon sometime before this — ain’t nothing wrong with that! Bacon fat will keep for months in the fridge, so don’t feel as if you have to cook it the night before. The easiest way to get it is to cook a quarter kilo of bacon in a frypan until it is brown, not black, then pour off the excess fat into a ramekin. Cover the ramekin and put it in the fridge. Any chunks will settle to the bottom, leaving clean white bacon fat at the top. Use only the top two thirds of the fat — chuck the rest. It is important to use salt-reduced bacon, not just because it’s better for you, but to control the amount of salt. Crushed tomatoes have salt, the beans have salt, and the beef has salt. Add to this some regular bacon fat, and you will have a chili that tends to be too salty. You can add more salt if you like, but you can never take salt away, so we err on the side of caution here.

This recipe should fill your average crockpot maybe three quarters of the way up. Set your slow cooker to “Auto” or your stove to low. Chili has to be carefully simmered or it will burn and taste funny. If you see little bubbles at the sides of the pot (slow cooker) or a few in the middle every second (stove top), this is good. If the top is vigorously bubbling like a young pasta sauce — too hot. Cook the beef and put it, along with any fat it yields, into the slow cooker along with the bacon fat, and the tomatoes. Chop up the onion and throw it in there too. Most brands of crushed tomatoes don’t have enough water in them so add some or all of the water until the chili thins out to the consistency of a smoother pasta sauce — thick enough to draw a shape in, but not thick enough to form big mounds. What I like to do is add the water to the empty can of tomatoes and swish it about to get leftover tomato off the sides. Stir all of it up well and then leave it alone for about an hour or so. This will bring it up to temperature and melt the bacon fat.

Now throw in the rest of the ingredients except for the habaneros and the beans. Stew for around 4-5 hours, stirring once an hour, or whenever you feel like it. Get the stirring done fast so as to not lose too much heat.

I imagine you are wondering about the habanero… so tasty… but so hot! How do we control the heat? If we chopped them up fine and threw them in at the beginning, we would extract all of the capsaicin from them and the chili would be too hot for most. So we’re not going to do that. Instead, we are going to use the pepper itself as a kind of bouquet garnee. About halfway through that 4 to 5 hours, take the habaneros and cut through them twice, about three quarters of the way up along their length, leaving the top intact. This allows flavour to flow out of the pepper, but leaves them big enough to find later. Drop them in. Getting flavour from a habanero this way takes at least an hour, so on the next stir, break out your spoon and give your chili a taste. There should be a delightful floral-like smell and a slight fruit flavour as well as some heat. If it is hot enough for you, fish out the habaneros, gently shake the chili off of them, and throw them away. If you are like me and like lots of heat, leave them in until the end. If one of your habaneros is missing a quarter, don’t freak out, all you have to do is get most of it out to control the heat.

In the last hour or so, drain and stir in the beans. Tinned beans are already soaked and slightly mushy, so all you have to do is get them in there to absorb some flavour. Don’t drain the beans completely, in fact, adding a a tablespoon or so of the bean juice is often not a bad idea, as the slow cooker may have lost too much moisture over the last few hours. Nearing the end of the cooking we are expecting the chili to get stiffer, but no too stiff. When hot you should be able to pull a decent rounded spoonful from your bowl, but not ice cream sized chunks.

And that’s it. Spoon it into a bowl and enjoy!

Thanks to cobolhacker

Labels: bacon, beans, beef, cayenne, chili, chilipowder, cumin, garlic, habanero, onion, oregano, tomatoes

Posted by Steve at 12:05 AM | Permalink | Comments | links to this post

• 3 teaspoons grated fresh ginger root
• 1/3 cup orange marmalade
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon mustard powder
• 1 cup beer
• 1 (8 pound) prime rib roast
• 1/4 cup olive oil
• Freshly ground black pepper

Directions: Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice. Preheat oven to 400 degrees F (200 degrees C). Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Thanks to Chef Fatboy

Labels: beef, brownsugar, ginger root, hotsauce, marmalade, mustard, oliveoil, roast, soysauce

Posted by Steve at 9:40 PM | Permalink | Comments | links to this post

• 3 tablespoons oil
• ½ pound sirloin, cubed (I buy stir-fry beef then cut the strips into small cubes with kitchen scissors)
• 2 tablespoons McCormick Montreal Steak seasoning
• ¾ box button mushrooms, coarsely chopped
• ¾ box cremini mushrooms (aka baby portobello), coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 3 stalks celery, coarsely chopped (use some of the leafy tops, too)
• 1 large red bell pepper, seeded and coarsely chopped
• 4 cloves garlic (6 if they’re small), finely chopped
• 2 tablespoons Worcestershire sauce
• 1 chipotle pepper in adobo, finely chopped (you can remove
• some/all of the seeds if you prefer milder chili)
• 1 tablespoon ground cumin
• 1 bottle beer (any lager)
• 1 16-ounce can black beans (don’t drain)
• 1 16-ounce can crushed tomatoes (don’t drain)
• 1 cup beef stock
• 2 tablespoons fresh thyme leaves

Garnish (optional):

• ½ cup mild yellow cheese (Gouda is a good choice), grated
• 1 small white onion, finely chopped

Heat a large, deep skillet over high heat.

Add 2 tablespoons oil, the meat, and the grill seasoning.

Sear the meat for 2-3 minutes, then reduce heat to medium and push meat to one side.

On the “clean” side of the skillet, add another tablespoon of oil, then the mushrooms. When the mushrooms begin to brown and shrink (about 2-3 minutes), stir them once quickly then push them off to the side with the meat.

Add the remaining vegetables (onion, celery, red pepper, and garlic) to the clean side of the skillet and cook for 2-3 minutes, then mix the meat, mushrooms, and vegetables together.

Add the Worcestershire, chipotle, and cumin. Stir quickly to mix, then add the beer.

Stir/scrape the bottom of the skillet well to deglaze. Simmer until the beer has reduced by half (about 2 minutes).

Taste, and if you want it spicier, you can add a little more (¼ teaspoon or so) adobo sauce from the can of peppers.

Add the beans, tomatoes, beef stock, and thyme and simmer for 10 minutes.

This dish only takes about 30 minutes to make.

Thanks to Lee at Olio

Labels: beans, beef, celery, cheese, chili, chipotle, cumin, garlic, mushrooms, onions, peppers, stock, thyme, tomatoes, worcestershiresauce

Posted by Steve at 7:37 PM | Permalink | Comments | links to this post

• 2 lb boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1 1/2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness or other Irish stout
• 1 tablespoon Worcestershire sauce
• 2 teaspoons drained brined green peppercorns, coarsely chopped
• 2 fresh thyme sprigs
• Rough puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water
• Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Thanks to bbs.chrismoore.com

Labels: beef, dough, eggs, flour, garlic, onion, pie, stock, tomoto paste, worcestershiresauce

Posted by Steve at 11:02 PM | Permalink | Comments | links to this post

• Pastry for double-crust 9-inch deep-dish pie
• 4 slices bacon, coarsely chopped
• 4 medium onions, coarsely chopped
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds beef stew meat, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 2 tablespoons golden raisins
• 1 tablespoon light brown sugar
• 12-ounce bottle Guinness Stout
• 3 tablespoons Tabasco Green Pepper Sauce
• 1/2 cup chopped parsley

Line a 9-inch deep-dish pie plate with half of a prepared pastry. Bake according to package (or recipe) directions. Cool.

Set oven to 350 degrees. Cook bacon and onions in a large, heavy skillet over medium heat for 3 to 4 minutes. Remove from heat and add to Dutch oven or ovenproof casserole.

Combine flour and salt in large bowl. Add meat; toss to coat well. Heat oil in skillet; add beef pieces, a few at a time, and brown on all sides. Remove to Dutch oven.

Place Dutch oven over medium-high heat. Add raisins, sugar, stout and Tabasco sauce and bring to boil. Cover and bake in oven for 1 hour 30 minutes. Stir occasionally and add more stout or water if gravy appears too thick.

Remove beef from oven and increase oven temperature to 425 degrees. Stir parsley into beef mixture; spoon into pastry-lined pie plate. Roll out remaining pastry into circle, forming top crust. Cut slits or shamrock designs to allow steam to escape. Place on pie, flute edges as desired. Place pie on baking sheet and bake until crust is golden, about 14 to 16 minutes. Remove pie from oven and let sit for 15 minutes before cutting. Serves 6 to 8.

We remember this Irish side dish around St. Patrick's Day, but in fact it ís good at any time of the year. In Ireland, it is traditionally associated with Halloween. This is an excellent side dish for the Steak and Stout Pie or for ham. The recipe is from "Irish Cooking,'' published in Ireland in 1991.

Thanks to The Daily Times

Labels: bacon, beef, brownsugar, flour, onions, parsley, pie, raisins, tobasco

Posted by Steve at 9:33 PM | Permalink | Comments | links to this post

• 4 lbs boneless beef chuck stew meat
• 2 tbsp vegetable oil
• 2 onions, chopped
• 4 cups low-sodium chicken broth
• 1 1/2 cups Guinees Draught (not the extra stout)
• 1 tbsp light brown sugar
• 1 tsp dried thyme
• 1 oz bittersweet chocolate, chopped
• 2 bay leaves
• 5 carrots, peeled and cut into 1" chunks
• 1 lb parsnips, peeled and cut into 1" chunks
• 1 1/2 lb baby red potatoes, scrubbed clean
• 1/4 cup all-purpose flour
• 2 tbsp minced parsley (fresh)

Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 tsp oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all-sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 tsp oil and remaining beef.

Add remaining 2 tsp oil, onions, and 1/4 tsp salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate and bay leaves - bring to boil using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9-10 hours (or cook on hight for 6-7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve!

Thanks to YumSugar at TeamSugar

Labels: beef, brownsugar, carrots, chocolate, flour, onions, parsley, parsnips, potatoes, stew, stock

Posted by Steve at 8:53 PM | Permalink | Comments | links to this post

• 1 tablespoon oil
• 3 pounds boneless beef top sirloin, fat trimmed, cut in one-inch cubes
• 2 large onions, diced
• 1 tablespoon minced garlic
• 2 cups stout beer (12 ounces)
• 3 cups water
• 1 cube concentrated beef bouillon
• 4 bay leaves
• 1 teaspoon caraway seed
• 1 tablespoon table salt
• 1 teaspoon black pepper
• 1 pound carrots, in chunks
• 1 pound new potatoes, in chunks
• 3 tablespoons flour

Heat oil in a Dutch oven on medium high til shimmery. Add the meat, let it brown, stirring often. Stir in onion and garlic as they’re prepped, let cook til onions are soft. Add beer, water, bouillon, bay leaves, caraway, salt and pepper and bring to a boil. Cover, reduce heat to maintain a simmer, simmer 30 minutes. (Cook ahead to here if you like. Return to a simmer to continue.)

Add the carrots and potato, return to a boil, cover and let simmer 30 minutes.
Remove bay leaves. Sprinkle flour over hot mixture a bit at a time, stirring each bit in before adding more. Let cook 2 – 3 minutes. Serve and enjoy!

Thanks to Kitchen Parade

Labels: beef, carrots, flour, garlic, onions, potatoes, stew

Posted by Steve at 9:36 PM | Permalink | Comments | links to this post

• 1/4 pound bacon
• 5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie
• with butcher's twine)
• 1/4 cup vegetable oil
• 1 cup chopped onion
• 1-1/2 cups chopped carrot
• 2 stalks celery, chopped
• 5 cloves garlic, chopped
• 1 quart water
• 2 (12-ounce) bottles Guinness Stout
• 2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)
• 1/8 cup beef bouillon granules or paste
• 1/2 cup Dijon mustard
• 3/4 cup molasses
• 6 sprigs fresh sage
• 6 sprigs fresh thyme
• 4 sprigs fresh parsley

Blanching Vegetables:

• 1-1/2 pounds turnips, cut in large dice
• 1-1/2 pounds carrots, cut in large dice
• 1-1/2 pounds rutabagas, cut in large dice
• 2 pounds potatoes, peeled and cut into large dice
• Garnish: Fresh rosemary, thyme and sage sprigs

Cook bacon over medium heat in large oven-proof pot until fat has rendered,
3 to 5 minutes. Remove bacon, chop and set aside.

In a separate pan, brown roast on all sides in the vegetable oil.

To the rendered bacon fat in the pan add onion, carrot, celery, and garlic.
Cook until wilted and lightly browned. To the cooked vegetables, add water,
beers, bouillon, mustard, molasses, sage, thyme, and parsley. Bring to a
boil and place meat in pot with vegetables. Cut a piece of parchment paper
to fit over the pot and place it on top of mixture. Cover pan tightly with
foil.

Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then
skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid
until crisp tender.

Garnish and serve with horseradish sauce.

Yield: 5 servings

Thanks to Robert

Labels: bacon, beef, carrot, celery, garlic, molasses, mustard, onions, potatoes, rutabagas, turnips

Posted by Steve at 9:54 PM | Permalink | Comments | links to this post

• 2 pounds lean ground beef
• 1 large chopped onion
• 4 oz can diced green chilis (I dice the contents up even finer than it comes)
• 2 cans corn (remember: DO NOT drain anything!)
• 4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equaling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
• 1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
• 1 can kidney beans
• 1 packet taco seasoning mix
• 1 packet ranch dressing and/or dip mix
• 2-3 cups beer

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Thanks to Blogger World Cooking

Labels: beans, beef, chiles, corn, onion, soup, tomatoes

Posted by Steve at 1:01 AM | Permalink | Comments | links to this post

• 1kg shin or gravy beef, cut into 3cm pieces
• 1/2 cup plain flour
• 40g butter, chopped
• 2 tablespoons olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 125g button mushrooms, thinly sliced
• 1 1/4 cups stout beer
• 2 tablespoons thyme leaves
• 8 sheets filo pastry
• olive oil cooking spray
• 1 tablespoon sesame seeds

Grease four 1 1/2-cup capacity ovenproof dishes. Toss beef in flour to coat. Heat butter and oil in a frying pan over high heat. Cook beef, in 4 batches, for 3 minutes or until browned, adding more butter and oil as required. Transfer to a plate.

Add onion, garlic and mushroom to pan. Cook over medium heat for 4 to 5 minutes or until onion is soft. Add stout and thyme. Return beef and any juices to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 25 minutes or until gravy thickens. Spoon into dishes. Allow to cool.

Preheat oven to 200°C. Spray one piece of pastry with oil. Top with another pastry sheet and spray with oil. Repeat to form 4 layers. Cut two 21cm rounds from pastry sheets. Pinch centre of rounds and twist to form small topknots. Drape pastry over dishes to cover filling. Spray tops with oil. Sprinkle with sesame seeds. Repeat with remaining pastry, oil and sesame seeds.
4. Place pies on a baking tray. Bake for 25 minutes or until pastry is golden and filling is piping hot. Serve.

Thanks to Taste.com

Labels: beef, butter, dough, flour, garlic, mushrooms, onion, pie

Posted by Steve at 11:05 PM | Permalink | Comments | links to this post

• 2 pounds lean beef stew meat
• 3 tablespoons vegetable oil, divided
• 2 tablespoons all-purpose flour
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 large onions, chopped
• 1 clove garlic, crushed
• 2 tablespoons tomato paste
• 1 1/2 cups Irish stout beer (e.g., Guinness)
• 2 cups chopped carrot
• 1 sprig fresh thyme
• 1 tableespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Thanks to ritten

Labels: beef, carrot, cayenne, flour, garlic, onions, parsley, stew, thyme, tomoto paste

Posted by Steve at 10:15 PM | Permalink | Comments | links to this post

• 2 pounds chuck or round beef roast, cut into 6 to 8 slices
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons oil
• 5 to 6 medium onions, peeled and thinly sliced into rings
• 1-1/2 tablespoons flour
• 2 cups dark beer
• 2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf, crumpled

Sprinkle both sides of the beef slices generously with salt and pepper.

Heat a large heavy dutch oven over high heat until very hot. Add butter and
olive oil and brown meat quickly on both sides. Remove beef and set aside.

Add sliced onions to the drippings. Lower heat and sweat onions until soft
and lightly browned, stirring often. Add flour to onions. Cook, stirring
constantly, until the flour is lightly browned.

Add beer to onion and flour roux, stirring until thickened. Add thyme and
bay leaf. Return beef to the pot and cover pot. Cook over low heat about
2-1/2 hours, until beef is tender. Check often to be sure the beef is
covered in liquid, adding more beer or water if necessary.

Serve with buttered noodles or rice.

Yield: 6 to 8 servings

Thanks to Robert

Labels: beef, butter, flour, onions, thyme

Posted by Steve at 8:04 PM | Permalink | Comments | links to this post

• 1 lb. ground beef
• 3/4 c. rolled oats
• 1 tsp. salt
• 1 tbsp. minced onion
• 1 clove garlic, crushed
• 1 tsp. Worcestershire sauce
• 2 tbsp. catsup
• 1/2 c. beer
• 10 buns
• Salt and pepper

Combine above ingredients. Split buns and spread each half with the meat mixture and season with salt and pepper.

Broil pen faced 3 inches from heat for 8 to 10 minutes or until meat mixture reaches desired degree of doneness.

Thanks to Cooks.com

Labels: beef, burger, garlic, ketchup, oats, onions, worcestershiresauce

Posted by Steve at 11:36 PM | Permalink | Comments | links to this post

• 1/2 lb ground meat (I usually use buffalo, venison, or elk)
• 12oz Beer (I prefer a dark ale)
• 24oz chunky tomato sauce
• 2 green, red, or yellow peppers (diced)
• 1 small chili pepper (finely chopped)
• 1 Large carrot (diced)
• 1 onion (diced)
• 2-3 stalks of celery (diced)
• 2 garlic cloves (minced)
• 2 C beans cooked or canned
• 1T ground cumin
• 1t chili powder or even cayenne powder
• salt to taste
• water or broth to use if a thinner consistency is desired

Brown the meat in a large pan. For a little extra flavour sprinkle some cumin, salt, and even garlic powder in the meat while cooking it. If using a very low-fat meat a little olive oil helps it to cook nicely. Remove the meat and set aside (refrigerator)

Add all the vegetables and spices (not the beans) to the pot. Add the beer. Simmer until the vegetables begin to soften, 30 minutes or so. Then add the tomato sauce and simmer awhile longer. If needed add some water or broth.

When the flavor and texture are near the desired result add the beans and meat. Perfect hearty chili for cold winter nights.

Thanks to burdockboy

Labels: beans, beef, carrot, cayenne, celery, chili, cumin, garlic, onion, peppers, stock, tomatoes

Posted by Steve at 11:30 PM | Permalink | Comments | links to this post

"Beer, bacon, onions and brown sugar flavour this thick beef stew from Flanders. It is a true rib-sticking dish to serve winter guests on a cold weekend night."

• 6 portions braising steak
• 1 bottle beer
• 6 peppercorns
• 1 bay leaf
• Fat for frying
• 3 small red onions, sliced thinly
• 2 rashers smoked fat streaky bacon, diced
• 3 cloves garlic, crushed
• 1 small celeriac, peeled and cubed
• 1 leek, cleaned and sliced
• 1 medium carrot, peeled and sliced thinly
• 1 small raw beetroot, peeled and cubed
• 15 ml (1 tbsp) tomato puree
• 15 ml (1 tbsp) seasoned plain flour
• 75 ml (1/3 cup) beef stock
• 1 bouquet garni
• Salt and freshly ground pepper

Place steaks in a dish and pour beer over; add peppercorns and bay leaf and marinate overnight.

Next day, fry onions, bacon and garlic in fat over medium heat for about 30 seconds, then add celeriac, leek and carrot and fry for another 2 minutes, stirring, until lightly browned.

Remove with a slotted spoon and place in bottom of a heavy casserole.

Take steak from marinade, pat dry with paper towels and quickly brown on all sides in the fat left in the pan to seal in the beer, then place on top of the vegetables; add beetroot and tomato puree.

Add a little more fat to pan, if necessary, heat and sprinkle in flour, stirring it in briskly and cooking for 1 to 2 minutes.

Pour in beef stock and bring slowly to simmering point until it thickens.

Remove from heat, stir in remaining marinade, pour over steak in casserole, add bouquet garni and cover. Place toward bottom of a 160 C (325 F) oven and cook for 3 hours or until meat is tender and gravy slightly thickened.

Taste and season if necessary (the beer adds a good deal of spiciness), remove bay leaf and bouquet garni and serve with mashed potatoes and a green vegetable such as brussels sprouts.

Makes 6 servings.

Source: Leffe Blonde Belgian beer. Thanks to Fort Frances Times Online

Labels: bacon, beef, brownsugar, onions, stew, stock

Posted by Steve at 9:57 PM | Permalink | Comments | links to this post

Serves 6 to 8

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots , peeled and chopped fine
• 2 pounds 85% lean ground beef
• Table salt and ground black pepper
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
• Table salt
• 2tablespoons unsalted butter , melted
• 1/3cup heavy cream , warmed
• Ground black pepper
• 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Labels: beef, butter, carrot, cream, eggs, flour, onion, peas, potatoes, soysauce, stock, tomoto paste

Posted by Steve at 10:52 PM | Permalink | Comments | links to this post

• Extra virgin olive oil
• 2 pounds ground sirloin (or beef chuck, trimmed, if you prefer)
• 6 to 8 garlic cloves, minced
• 1 large white onion, coarsely chopped
• 1 small can of green chili’s
• 6 tablespoons chili powder
• 4 tablespoons ground cumin
• 4 tablespoons dried oregano
• 1 teaspoon salt
• 6 - 8 dashes cayenne pepper, more if desired
• 2 (12 ounce) cans beer
• 1 cup strong black coffee
• 1 (28-ounce) can crushed tomatoes with puree
• 1 large tomato - coarsely chopped
• 3 (15-ounce) cans kidney beans, rinsed and drained
• Sour cream, for garnish
• Shredded cheddar cheese, for garnish
• Red onions, chopped, for garnish
• Limes, wedged, for garnish
• Oyster crackers or sliced baguette, for garnish

In a 5 quart pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic and onion, cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, 1 can of beer (use rule #486; one for the pot, one for me…), green chili’s, crushed tomatoes and coffee. Simmer uncovered at a low temperature for 2 1/2 to 3 hours. Stir occassionally. Don’t let it dry out, add beer as necessary (see rule #486). Add chopped tomato, kidney beans and second can of beer. Continue to simmer, uncovered, for 1 hour.

Serve garnished with a dollop of sour cream, shredded cheddar cheese, squeeze of lime, or chopped red onions. Or all of the above.

Thanks to Common Place Book

Labels: beans, beef, cayenne, cheese, chili, coffee, cumin, garlic, onion, oregano, sourcream, tomatoes

Posted by Steve at 10:33 PM | Permalink | Comments | links to this post

1 beef brisket (about 3 pounds)
2 cups apple cider, divided
1 head garlic, cloves separated, slightly crushed and peeled
2 tablespoons whole peppercorns
1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
1 tablespoon mustard seed
1 tablespoon Cajun seasoning
1 teaspoon ground cumin
1 teaspoon celery seed
1 teaspoon ground allspice
2 to 4 whole cloves
1 bottle (12 ounces) dark beer
10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

Thanks to The Daily Times - Salisbury, Md

Labels: beef, brisket, cajun, cider, garlic, sandwich

Posted by Steve at 9:15 AM | Permalink | Comments | links to this post

• 1.5lbs of Ground Sirloin
• 1 lb of Bob Evans Hot Sausage
• 1 can of Tomato Sauce (12 oz.)
• 2 cans of Chili Beans
• 2 cans of Pinto Beans
• Salt
• Ground Chili Pepper
• Garlic
• Cumin
• Oregano
• Onion
• Paprika
• Cayenne Pepper
• 3 Bottles of Blue Moon Pale Ale

In a large pot, mix your 12 oz of Tomato Sauce, 8 oz of Water, 2 cans of Chili Beans, 2 cans of Pinto Beans, garlic, cumin, oregano, onion, paprika, cayenne pepper, ground chili pepper (i don’t measure it, I just eye it, so use at your own risk). Add 1 bottle of Blue Moon Pale Ale. Place on low heat, covered.

In a pan, brown 1.5 lbs of ground beef, drain fat, add to large pot.

In the same pain, brown 1lb of Bob Evans Hot Sausage, drain fat, add to large pot.

With all your ingredients in the pot, add 1 more bottle of Blue Moon Pale Ale. Cook until it looks good to ya, and serve with shredded cheddar and corn bread - and the 3rd bottle of Blue Moon Pale Ale.

Thanks to elemoose.com

Labels: beans, beef, chili, garlic, hot, sausage

Posted by Steve at 11:43 PM | Permalink | Comments | links to this post

• 4 large potatoes
• 1/4 cup milk
• 2 tbsp butter
• olive oil
• 2 onions
• 1 carrot
• 500g beef
• 1 cup beer
• 1 cup beef stock
• 2 tbsp oyster sauce
• 2 tbsp cornflour
• 1 cup frozen peas

Boil 4 large potatoes (chopped) for 20 minutes. Drain and mash in pan with 2 tbsp butter and ¼ cup milk. Set aside. Preheat oven to 220C. Place a splash of olive oil in an flameproof, ovenproof casserole dish over medium heat.

Cook 2 onions (sliced) and 1 carrot (diced) for 2-3 minutes. Add 500g beef mince and stir-fry for 5 minutes or until beef is browned.

In a bowl, combine 1 cup beer (such as James Squire pilsener), 1 cup beef stock, 2 tbsp oyster sauce and 2 tbsp cornflour. Stir until smooth and add to beef. Increase heat to high and cook for 2-3 minutes or until thickened. Stir in 1 cup frozen peas.

Top beef with mash, smooth top and bake for 20 minutes.

Thanks to TheAge

Labels: beef, carrot, milk, onions, peas, potatoes

Posted by Steve at 1:51 PM | Permalink | Comments | links to this post

• 3 pounds stew meat (any red meat, or combination of meats will do just fine)
• 2 teaspoons peanut oil
• 1 1/2 teaspoons kosher salt
• 1 (12-ounce) bottle of beer, preferably a medium ale (this helps control bitterness)
• 1 (16-ounce) container salsa (whatever's on sale)
• tortilla chips, crumbled (bottom of the bag stuff works great for this)
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Put the meat in a large mixing bowl and toss it with the oil and the salt. Set aside for a little while (about as long as it takes you to hunt down your wallet to pay off the foolish bet you made on the damn football game).

Using a 6 quart pressure cooker over a high flame, brown the meat in batches until brown evenly all around. About two to three minutes. When the meat is browned put it into a bowl that is lined with paper towels to drain.

When the meat is all browned use the beer in the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Link

Labels: beef, chili, chips, hot, peppers, salsa, tomoto paste

Posted by Steve at 1:32 PM | Permalink | Comments | links to this post

• 6 slices bacon
• salt and pepper
• 3 lb lean boneless beef chuck or rump, cut into 2" pieces
• 5 T margarine
• 5 T flour
• 4 large onions, coarsely chopped
• 1 1/2 cups beef stock
• 2 (10 oz) cans beer
• 1 1/2 tsp sugar
• 1 T vinegar
• 1 large bay leaf
• 3 large cloves garlic
• 4-5 sprigs parsley finely chopped

In heavy dutch oven, fry bacon until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic. Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan. There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.

Serves 6-8 hearty appetites

Link

Labels: bacon, beef, garlic, onions, sugar

Posted by Steve at 1:28 PM | Permalink | Comments | links to this post

• a handful of steak mince
• a tin of chopped tomatoes
• a tin of kidney beans
• red/yellow pepper
• medium onion (red preferably)
• chilli powder
• paprika
• garlic
• sun-dried tomatoe paste
• 70% dark chocolate
• a tin of lager (not too cheap and nasty)

If you're feeling the onset of scurvy, throw in a carrot, handful of mushrooms into your basket as well, oh and some cumin and oregano. You'll also need to add rice, Cheddar and maybe some sour cream if you're ignoring your scales.

Dice the pepper and onion and fry in a large saucepan with a little bit of oil. I always measure my spices out beforehand, because I watch too many cookery shows. Add 3 tsps of paprika to 1 tsp of chilli powder and a half a tsp of cumin, the more asbestos your tongue and stomach, cut down the paprika and up the chilli, don't say I didn't warn you. Add spices to softened pepper and onion, stir in mince once the spicey concoction smells hot. Fry the mince until brown all the way through, add the contents of the tins of chopped tomatoes and kidney beans. Stir. Add as much garlic as you like, a spoonful of tomatoe paste, a shake of oregano, lager and a square of chocolate (we always operate on the One for Pot rule - one for the pot, two for the cook and assistant). Cover, turn down the heat and stir occasionally. It should be done in about an hour, feel free to cook for several hours if you fancy waiting. When the chilli is done serve with rice, grated cheese, sour cream and tissues. Enjoy.

Thanks to http://rhhblackthorn.blogspot.com

Labels: beans, beef, chocolate, garlic, hot, lager, onions, peppers, steak, tomatoes

Posted by Steve at 3:25 PM | Permalink | Comments | links to this post

Adapted from "Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

• 2 pounds boneless stew meat such as chuck, short-rib meat or bottom round, cut into 1-inch pieces
• 1/2 to 1 teaspoon dried herbs (thyme, marjoram, savory, oregano and/or basil)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive or vegetable oil, bacon fat or beef drippings
• 1 onion, chopped
• 1 carrot, chopped
• 1 small rib celery, chopped
• 4 cloves garlic, chopped
• 2 bay leaves
• 2 to 3 cups beef or chicken stock, dry red or white wine, or beer
• 2 to 3 carrots, peeled and cut into chunks
• 3 to 4 boiling potatoes, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• Minced parsley
• Dough for 1 double-crust 10-inch pie, or 2 12-ounce containers refrigerated biscuit dough
• 2 tablespoons beaten egg (about 1/2 large egg)

Pat meat dry and season with herbs, salt and black pepper. Dredge in flour. Heat oil or drippings in a Dutch oven over medium-high heat. When hot, shake excess flour off meat and place pieces in Dutch oven in batches, being careful not to crowd. Brown on all sides and remove with slotted spoon as pieces finish browning.

When all pieces are browned, pour off all but 2 tablespoons oil (or add more if necessary) and add chopped onion, carrot, celery and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes. Return meat to Dutch oven.

Add bay leaves, salt, black pepper and enough stock, wine or beer to cover meat at least halfway.

Bring to a boil, then reduce heat, cover and simmer until meat is fork-tender, 1 1/2 to 2 hours.

Add chunks of carrots, potatoes and turnips and parsnips if desired, then cover and cook until vegetables are tender, 35 to 40 minutes. Add additional stock, water, wine or beer as necessary to prevent scorching.

Remove pot from heat. Skim off any fat from surface, remove bay leaves, add parsley and adjust seasonings.

Preheat oven to 400 degrees.

Place one layer of pie dough in 2 1/2 quart casserole dish, fitting into bottom and sides and leaving overhang. Pour beef stew into prepared casserole and top with second layer of dough. Trim, leaving generous (1/2 inch) overhang, then crimp to seal.

Brush with beaten egg and bake 30 to 40 minutes, until crust is golden-brown and filling is bubbling.

If using biscuits, layer bottom of 2 1/2 quart casserole dish with biscuit rounds, overlapping if necessary. Pour in filling. Bake for 30 minutes, then add layer of biscuit rounds on top of filling and bake an additional 15 minutes, until golden brown.

Serves 4 to 6.

Thanks to Amy at the Pittsburgh Post Gazette

Labels: beef, carrot, celery, eggs, garlic, onion, parsnips, potatoes, turnips

Posted by Steve at 12:28 PM | Permalink | Comments | links to this post

The oxtail typically weighs 2 to 4 lbs. and is skinned and cut into short lengths for sale. You do not see them in the stores very often but if you can find some it is well worth it. Ask your local butcher if you are interested.

Oxtail is usually slow-cooked, often stewed or braised in a dutch oven or pressure cooker. The slow cooking will help the meat to tenderize and almost fall off the bone.

• 2 tablespoons olive oil
• 3 pounds oxtails
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup small diced onion
• 1/2 cup small diced carrot
• 1/2 cup small diced celery
• 1/4 cup small diced leeks
• 1 tablespoon minced garlic
• 1 tablespoon minced green onion, white part only
• 2 teaspoons minced ginger
• 2 tablespoons tomato paste
• 2 1/2 tablespoons all-purpose flour
• 1 (12-ounce) bottle dark beer
• 1 1/2 cups veal stock or low-sodium canned beef broth
• 1/2 teaspoon ground allspice
• 1 tablespoon chopped fresh parsley leaves

Add the olive oil to the pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.

Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.

Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven.

Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

Thanks to the Alamance County Center

Labels: beef, ginger, oxtails, stout, tomatotoes

Posted by Steve at 8:37 AM | Permalink | Comments | links to this post