Beefnbeer Recipes

PERFECT BEEF BURGERS

Steps:

• Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
• Serve the patties on the buns; top with lettuce and tomato.

BEEF AND BEAN DINNER

Steps:

• Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Place beef mixture in ungreased 3-quart casserole.
• Cook bacon in same skillet over low heat 7 to 8 minutes, turning occasionally, until crisp and brown. Drain on paper towels; cool and crumble.
• Stir beans, brown sugar, ketchup and Worcestershire sauce into beef in casserole. Top with bacon. Cover and bake 40 to 45 minutes or until hot and bubbly.

BEEF IN BEER

Steps:

• Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.
• In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it's out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.

BEEF IN BEER

Steps:

• pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
• Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
• Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
• return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
• you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

BEEF 'N' BEER

Steps:

• Salt & pepper meat and brown lightly in heavy skillet.
• Add onions, pepper and mushrooms and brown lightly.
• Pour beer over all, stir in catsup and mustard.
• Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.

BEEF AND BEANS

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.