4 pounds brisket, chopped and excess fat removed
1 can (14.5 oz) beef broth
1 can (14.5 oz) French onion soup
2 bottles Amber Ale beer
2 TBSP soy sauce
Hamburger sandwich rolls, for serving
2 cups cole slaw
Combine brisket with broth, soup, Amber Ale beer and soy sauce. Place in slow cooker and cook over low heat until thoroughly cooked, approximately 7 hours.
Serve on hamburger rolls from slow cooker to keep warm. Top with cole slaw.
1 bottle (12 ounce) stout beer
½ cup ginger-orange marmalade or pineapple marmalade
¼ cup hoisin sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 racks (4 pounds) baby back pork ribs, cut in half crosswise
½ teaspoon salt
½ teaspoon black pepper
In large bowl, whisk together stout beer, marmalade, hoisin sauce, sesame oil, vinegar and soy sauce until well blended. Place ribs in a two-gallon-sized plastic food storage bag; add beer marinade and seal bag. Turn bag several times to coat ribs. Marinate ribs in refrigerator for 6 hours or overnight, if possible. Reserve marinade.
Preheat oven to 350 F. Line a broiler-pan bottom with foil for easier cleaning. Remove ribs from refrigerator and pour marinade into a medium saucepan. Place ribs on a broiler-pan rack; cover tightly with foil. Place ribs in oven and roast 1 ¼ hours, or until meat is tender between ribs.
While ribs are roasting, bring reserved marinade to a boil. Boil 12 to 14 minutes, stirring once or twice, until marinade is reduced to a thick glaze and about 1 cup.
Prepare gas or charcoal grill, or preheat broiler. Place ribs on grill or on broiler-pan rack and under broiler. Grill or broil for 6 to 8 minutes, turning ribs a few times, until slightly charred in a few places.
Transfer ribs to a cutting board. Brush with any remaining glaze and serve.
In bowl of food processor, combine cilantro, parsley leaves, garlic, red pepper flakes and sugar. Pulse together until mixture resembles a coarse paste. Scrape mixture into beer sauce; add oil, vinegar, shredded carrot and salt. Stir well until sauce comes together. Let stand at room temperature one hour to allow flavors to develop. Can be refrigerated up to one week.
Place steak on a plate and brush both sides, using ¼ cup of the chimichurri sauce. Let marinate at least two hours and up to six hours.
Prepare an outdoor grill with a medium-hot fire, or preheat a stove-top grill pan. Grill steak 7 to 9 minutes per side for medium rare doneness. Remove steak, place on a cutting board and loosely tent with foil. Let rest for 10 minutes. Thinly slice across the grain, and serve with the additional chimichurri sauce.
Nutrition Information, Per Serving:
330 calories; 20 g fat; 5 g saturated fat; 6 g carbohydrate; 1 g fiber; 1 g sugars; 25 g protein
4 bone-in, skin-on chicken breast halves
½ tsp Kosher salt
2 TBLS canola oil
1 large onion, diced
1 red bell pepper, seeded and cut into large chunks
1 poblano pepper, seeded and diced
1 ripe (black mottled) plantain, peeled and chunked
3 cloves garlic, finely minced
1 TBLS tomato paste
1 can chipotle pepper pieces, small size, drained
1 cup Bock Beer
½ cup unsweetened coconut milk
¼ cup chicken broth
¼ tsp freshly ground black pepper.
¼ cup cilantro, chopped
Season chicken with ½ tsp Kosher salt. In large, deep sided sauté pan, warm canola oil over medium-high heat for 1 to 2 minutes, until pan and oil are hot. Add chicken skin side down and cook, turning once during cooking, until chicken is evenly browned, about 10 – 15 minutes. Remove chicken from pan and set aside.
To same pan, add onion, red pepper, poblano pepper and plantain pieces and cook, stirring frequently, until vegetables are softened and plantains are slightly browned, about 10 minutes. Add garlic and cook one minute longer.
In large bowl, whisk together tomato paste, chipotle pepper pieces, Bock Beer, coconut milk and chicken broth. Pour over vegetables in pan and scrape up any browned bits from the bottom of the pan. Return chicken to pan and bring liquid to a boil.
Reduce heat to low, cover pan and simmer, basting chicken occasionally, for about 15 – 20 minutes, or until chicken juices run clear when pierced with knife. Remove chicken from pan and cover to keep warm. Remove lid from pan, increase heat to medium and boil liquid until reduced and thickened, about 6 minutes more. Add black pepper.
To serve, top chicken with vegetables and sauce. Sprinkle with cilantro.
Nutrition Information, Per Serving:
480 calories; 23 g fat; 9 g saturated fat; 29 g carbohydrate