Shot And A Beer Pork Stew Or Tacos Recipes

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PORK AND BEER STEW (GERMAN)



Pork and Beer Stew (German) image

*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

  • In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
  • Add remaining oil & saute the onion & garlic for 5 min or till softened.
  • Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
  • Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
  • Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
  • Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
  • Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

RICH AUTUMN PORK STEW WITH BEER



Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Categories     Soup/Stew     Beer     Onion     Pork     Dinner     Apple     Carrot     Fall     Noodle     Simmer     Boil     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

  • 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
  • 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
  • 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

SHOT-AND-A-BEER PORK STEW OR TACOS



Shot-And-A-Beer Pork Stew or Tacos image

Beer and Tequila aren't just for drinking, but don't let that stop you from having a little while you cook! Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but now, you can have it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness. You can also make this ahead: Chill, covered, up to 2 days.

Provided by cookiedog

Categories     < 4 Hours

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 13

2 large dried chipotle chiles
2 large dried ancho chiles
12 ounces lager beer (Mexican such as Tecate)
1/4 cup white tequila (silver)
3 1/2 lbs pork shoulder, cut into 2-in . cubes
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium onion, chopped
3 garlic cloves, chopped
3/4 lb tomatoes, chopped
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

Steps:

  • Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
  • Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
  • Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
  • Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.

Nutrition Facts : Calories 709.4, Fat 50.7, SaturatedFat 16.9, Cholesterol 187.9, Sodium 763, Carbohydrate 10.2, Fiber 2.5, Sugar 2.3, Protein 47.4

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