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
Marinade and Beef
3 chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce
¼ cup olive oil
¼ cup lime juice
1 Tablespoon chili powder
1 teaspoon ground cumin
5 large cloves garlic, crushed through a press
1 (12-ounce) bottle Pilsner beer
4 pounds flank steak, trimmed, cut crosswise into 3 pieces
3 Tablespoons olive oil, plus extra for brushing
4 bell peppers (1 green, 1 yellow, 1 red, 1 orange), quartered and seeded
2 red onions, cut into ½ inch thick slices
2 Tablespoons red wine vinegar
½ teaspoon oregano
½ teaspoon salt
½ teaspoon ground black pepper
Warm flour tortillas, guacamole, diced tomatoes, sour cream, cilantro sprigs, lime wedges
In blender or food processor, prepare marinade by pureeing chipotle chiles, adobo sauce, olive oil, lime juice, chili power and cumin. Pour mixture into large sealable plastic food storage bag; add garlic and beer. Seal bag and shake to blend. Add flank steaks; seal bag and toss to coat meat. Refrigerate at least 8 hours, but preferably 24 hours.
When ready to cook, prepare gas or charcoal grill with medium-high heat. Brush peppers and red onion slices with extra olive oil (about 2 tablespoons); place on grill. Grill peppers and onions 8 to 10 minutes, turning once, until crisp-tender and slightly charred. Remove vegetables to cutting board; cut peppers into thin strips and halve onion slices. Place in serving bowl with red wine vinegar, oregano, salt and pepper. Gently toss to coat. Cover with foil while grilling steaks.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel. Brush with additional olive oil (about 1 tablespoon). Grill 3 to 4 minutes per side for medium rare. Remove to cutting board; let rest 5 minutes. Slice steak thinly diagonally across the grain. Wrap in warm tortillas and serve with pepper-onion mixture and other accompaniments of choice.
Nutritional Information, Per Serving:
780 calories; 32 g fat; 10 g saturated fat; 63 g carbohydrate