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
1 cup Lager beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary, chives and basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 whole chicken, 3-4 pounds, quartered
2 cups dried bread crumbs
In large, shallow dish, whisk together Lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours and up to 24 hours. Turn chicken occasionally as it marinates.
Preheat oven to 400ºF. Cover a large sheet pan with parchment paper or coat with cooking spray.
In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 F.
Serve chicken hot, room temperature or cold.
Nutritional Information, Per Serving:
579 calories; 21.7 g fat; 5.9 g saturated fat; 41.3 g carbohydrate