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
5–6 chicken leg quarters (about 4.5 pounds), skin removed
2 TBLS dry Jamaican jerk seasoning
1 TBLS olive oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 TBLS peeled and chopped fresh ginger
3 cloves garlic, chopped
1 tsp salt
1 ½ cups parboiled rice
1 bottle Bock Beer (12 ounces)
½ cup unsweetened coconut milk
1 can red or pink beans (16 ounces), rinsed and drained
½ cup roughly chopped cilantro, divided
Coat chicken all over with jerk seasoning.
In large Dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8-10 minutes per batch. Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.
To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3–4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.
Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30–35 minutes, or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.
Nutrition Information, Per Serving:
620 calories; 20 g fat; 8 g saturated fat; 55 g carbohydrate