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Beer and mustard sauce. Recipes for beer marinades and sauces for meat. Beer marinade for chicken
And even . Now it's time to pay attention to a more serious and basic product - meat. We have prepared a selection of recipes for marinades and sauces for meat, in which beer plays an important role.
By the way, the topic of sauces from beer is now popular also abroad. In the United States, craft breweries either independently or in partnership with other companies produce from their beer. Although they are in no hurry to reveal their recipes yet.
Beer selection
Regardless of which beer you choose for the marinade, it will soften the fibers well and make the meat juicy and tender. But even mineral water can handle this. If you also want to get flavor from beer, you need to understand a couple of points.
For marinating turkey, chicken and pork, it is better to choose light, weak beer - wheat varieties, lagers, light ales. They will do an excellent job of the basic task and leave the dish with light and unobtrusive grain shades. For a more pronounced beer flavor, you can use amber ales. Beef and lamb should be accompanied by stronger and more powerful varieties like stouts.
When it comes to sauces, you should trust your own taste, as the beer plays the role of a kind of seasoning here. It is worth at least to try it at first, to determine the taste-aromatic shades and imagine with what products these shades can be combined.
Beer marinade recipes
Pork beer marinade
Ingredients (for 2 kg of meat)
- Onions - 3 pcs.;
- Beer - 500 ml;
- Vegetable oil - 20 ml;
- Salt, bay leaves, black peppercorns.
Preparation
- Rinse the meat well and cut into large pieces.
- Cut the onion into large half rings, add to the meat.
- Break the bay leaf in your fingers and add to the meat together with the pepper.
- Add vegetable oil, pour over everything with beer, mix well and leave to marinate for several hours. Salt the meat just before frying.
Beer marinade for beef
Ingredients (for 2 kg of meat)
- Beer - 650 ml;
- Onions - 4 pcs.;
- Garlic - 2 cloves;
- Ground coriander - 1 tsp;
- Ground black and red pepper - 0.5 tsp;
- Salt - 2 tsp
Preparation
- Wash the meat and cut into cubes.
- Chop the onion finely, add it to the meat.
- Add spices, grate or squeeze the garlic through a press.
- Pour in beer, stir and leave to marinate for 5-8 hours. Salt just before frying.
Beer marinade for chicken
Ingredients (for 1-2 kg of meat)
- Beer - 500 ml;
- Orange - 1 pc.;
- Apple cider vinegar - 1 tablespoon;
- Garlic - 2 cloves;
- Vegetable oil - 1 tablespoon;
- Salt and pepper to taste.
Preparation
- Pour the beer into a saucepan, bring to a boil and leave to evaporate until the volume is halved, remove from heat and cool.
- Cut the orange in half, squeeze the juice from both halves into the marinade.
- Grate the zest of half an orange on a fine grater and add to the mixture.
- Add salt, pepper and oil, squeeze (or finely grate) the garlic and stir.
You can leave the chicken in this marinade for 3-4 hours.
Recipes for beer sauces for meat
Brown onion sauce
Ingredients
- Onions - 2 pcs.;
- Vegetable oil - 1 tablespoon;
- Beer - 10 ml;
- Dried cloves - 1 bud;
- Pinch of flour
Preparation
- Fry the onions in vegetable oil until brown.
- Add a pinch of flour, stir to prevent lumps from forming.
- Pour out beer, add clove bud, mix thoroughly.
- Simmer over low heat, stirring occasionally, for 10 minutes.
Alkogol.com
Spicy Beer Sauce
Ingredients
- Onions - 1 pc (about 100 g)
- Vegetable oil - 15 ml
- Soy sauce - 40 ml
- Salt - 0.5 tsp
- Potato starch - 40 g
- Garlic cloves - 2 pieces
- Beer - 200 ml
- Balsamic vinegar - 15 ml
- Sugar (sand) - 25 g
Cooking method
- Chop the onion and garlic and lightly fry in vegetable oil in a deep frying pan or saucepan.
- Add beer and cook for 10 minutes.
- Add soy sauce, vinegar, salt, sugar and cook for another 10 minutes.
- Then add the starch dissolved in water (1 tablespoon of starch to 2 tablespoons of water) and cook until thickened.
- At the end, the sauce must be drained and cooled.
When you look at how "Father" Lukashenko peels carrots for Steven Seagal, you immediately want to drink. But how much you can drink in the end, soon after all to work. But if you can't do it without alcohol, then you can add it to the sauce. Not in order to get drunk from food, but for the sake of spicing up and looking for new flavors. You can, of course, dip a piece of steak directly into a glass of cognac, but this is already a perversion.
Alcoholic sauces taste like nothing else. However, until you try, you will not be convinced.
1. Vodka sauce ("Bloody Mary")
Kebabs and barbecues go equally well with both tomato sauce and vodka. Someone may be surprised by the presence in the sauce, but it is pleasant to surprise, because it only adds piquancy. In the end, don't be intimidated by her presence in the recipe, because everything will still mix in your stomach, even if you use everything separately.
In essence, this sauce is a symbol of the trinity of folk snacks: barbecue, ketchup and vodka, which makes it the most popular. The sauce has a sweet-sour-spicy flavor and looks especially good on lamb or beef.
Ingredients:
- 1 tbsp. vodka;
- 1 tbsp. tomato ketchup;
- 1 tbsp. apple cider vinegar;
- 1 tbsp. l. ground cumin;
- 1/2 tablespoon garlic powder;
- 1 tbsp. l. ground red pepper;
- 1 tbsp. l. cayenne pepper;
- 1/4 Art. sugar 1-2 tbsp. l. coarse salt;
- Juice of 1 fresh lemon.
Preparation:
1. All ingredients, except for lemon juice, mix in a wide and shallow saucepan and keep on medium heat for 15-30 minutes.
2. Add lemon juice, and immediately remove from the flame.
3. The sauce is equally good both freshly prepared and infused for a couple of hours.
2. Rum sauce
All the rum sauces are going to be tricky. Moreover, in most of these sauces, the highlight of the program is another component, rather it is for piquancy. Well, the rum has such an unenviable fate. And, nevertheless, if there is not enough of it, this does not mean that it is not felt, and even more so it does not mean that it is not tasty. Insanely delicious if cooked right. When you dip it into a piece of meat, you realize that it was not in vain that you were muffled at the stove for 40 minutes. Haute cuisine - that's how it is.
Ingredients:
- 800 g of meat broth;
- 120 g of wheat flour;
- 100 g of butter;
- 20 g of salt;
- 20 g of sugar;
- 100 g sour cream;
- Onions, parsley to taste;
- 2 tbsp. l. ;
Preparation:
1. Put butter, wheat flour in a saucepan and sauté for 5 minutes, being careful not to discolor the flour.
2. Pour broth and rum into the hot mass, not forgetting to stir the resulting symbiosis, and cook for at least 30 minutes.
3. Gradually add the parsley and onion, removing the foam all the time.
4. Pass the viscous mass through a sieve or cheesecloth.
5. Add heated sour cream, salt, sugar, pieces of butter to the cleaned base.
3. Wine sauce (based on Cahors)
There are those who want to contrive even more. For such comrades, we recommend a Cahors-based sauce. It is impossible to describe its taste, something very bright, rich, with a deep sweetish taste of wine. I really want to eat it with spoons, or spreading it on bread, however, it goes better with beef, pork, and chicken.
Ingredients:
- 10 peas of black pepper;
- 0.5 liters of beef broth;
- 30 ml. Cahors;
- 100 ml. cream;
- 50 g of butter;
- 20 g green onions;
- 3 pieces of rosemary;
- Salt pepper to taste.
Preparation:
1. Mix broth and wine, and put on medium heat.
2. Throw rosemary and black pepper into the boiling brew.
3. After the broth has noticeably boiled down, reduce the heat, add the cream, and boil it down for another quarter, then remove from the heat.
4. Add chunks of butter and beat with a whisk or fork.
5. Salt, pepper and sprinkle with chopped green onions.
4. Beer sauce
And yet, the most popular drink is, and if the sauce cooking affected vodka, then it simply could not ignore the "liquid gold". The sauce is delicious and perfect for poultry. Perhaps, the thick taste of dark beer, in combination with other components, excites the taste buds in earnest.
It is better to prepare the sauce in advance so that it can be infused and acquire a thicker taste and aroma. By the way, it is not necessary to dip pieces of meat into it; they can also be used to grease the poultry in the process of cooking on a wire rack or spit.
Ingredients:
- 2 tbsp. ketchup;
- 1 tbsp. dark beer;
- 1 onion;
- 2-3 tbsp. l. vegetable oil;
- 2 cloves of garlic;
- 1/2 jalapeno pepper (green pepper with short pods);
- 1/4 tsp cayenne pepper;
- 1 tsp paprika;
- 1 tbsp. l. honey;
- 2 tsp Worcestershire sauce;
- 2 tbsp. l. butter;
- 1/3 Art. apple cider vinegar;
- Salt and pepper to taste.
Preparation:
1. Cut the onion into very small pieces and the jalapenos into thin slices.
2. Put the chopped mass in a saucepan with vegetable oil and sauté until the onion is transparent.
3. Add chopped garlic, salt and pepper, season with cayenne pepper and paprika and continue to sauté over reduced heat.
4. After a couple of minutes add beer, ketchup, vinegar, honey, butter, Worcestershire sauce and keep on fire for 5 to 25 minutes. It all depends on the desired density, the longer - the thicker.
5. Whiskey and apple cider sauce
And in this sauce there are two drinks at once, which are completely incompatible with ordinary drinking parties. Cider and whiskey are delicious, but adding them to the sauce doesn't seem like a smart idea. But when it seems that you need to be baptized, when you taste it, you understand that perfection exists.
Ideal for grilled meat and fish kebabs.
Ingredients:
- 1.5 tbsp. apple juice;
- 1.5 tbsp. apple cider;
- 2 tbsp. l. apple cider vinegar;
- 1 tbsp. whiskey;
- 1 tsp cayenne pepper;
- 1 tsp red pepper flakes;
- 3-8 st. l. brown sugar;
- 1 tsp salt.
Preparation:
1. Mix all the ingredients, except for whiskey and vinegar, and let them stand in the cold for 4-8 hours.
2. Pour the mixture into a saucepan and bring it almost to a boil.
3. Pour in whiskey and let stew for 10 to 15 minutes.
4. Add vinegar and remove from heat.
5. Serve immediately or after long hours of infusion. The taste does not change much.
6. Cognac sauce
This list contains some complex and very complex recipes, you need something very simple but effective. It is for these purposes that the brandy sauce was invented. Wine alcohol drinks do not lose their aromatic substances at all, and therefore are ideal for savory and sweet sauces. The aroma and noble bitterness are combined with all dishes, so you can dip either meat or fruits into this sauce.
Ingredients:
- 200 ml. cognac;
- 2 tbsp. l. Sahara;
- 30 g of butter.
Preparation:
1. Melt sugar and butter over low heat.
2. Stir until a homogeneous mass is obtained and, continuing to stir, add the cognac.
3. Let the sauce boil - that's the whole recipe.
I would like to come up with something tasty, but not trivial. And what do men love the most? That's right, beer. However, you cannot put a battery of beer bottles on the table. You can, of course, have a beer party with a variety of snacks and beers. But we went further. How do you like the idea of setting a festive men's table with beer-based dishes? There are many such recipes, many of them are truly tasty and interesting, and most importantly, completely unexpected. Beer has long been a part of many culinary masterpieces. Cuisines of various countries use it: Germany, Czech Republic, America, France, and Russia. After all, beer is a wonderful base for sauces, gravies for meat, fish, soups and even baked goods.
And if you delve into the culinary heritage of our great-grandmothers, we will find a whole Talmud of original recipes based on beer. For example, beer soup, apple brush, bread chowder, beer pancakes and even beer-based Napoleon cake.
And do not be afraid to "give a drink" to your man. In fact, beer-based dishes are extremely healthy. They contain many vitamins and antioxidants.
Soups
Beer soups are very diverse. hot, cold, thick and not very, meat, egg and even dairy. Chowders with beer are part of the national cuisines of Germany, Estonia, Latvia, Poland.
Make beer yolk soup. To do this, dilute 3/4 liters of light beer with half a liter of water. Add 2-3 cloves and cinnamon buds to taste to the "broth", boil. Season the hot soup with four raw yolks, ground until fluffy with sugar (80-100 g). The dish will turn out to be tender and will amaze you with a pleasant spicy aroma. Hot soup can be seasoned with herbs. to it you can serve bread croutons, toasted in a pan with 1 tablespoon of oil.
Another variant of beer soup was served for breakfast in Poland until coffee appeared in the country. This is a cottage cheese and beer soup. To prepare it, boil 3/4 liter of beer in an enamel pan, add a spoonful of thick sour cream. Add three yolks, ground with sugar (100 g), to a hot dish. Pour into deep bowls. And only after that we put a little diced or crumbled cottage cheese in each portion. This dish can be served separately with toasted bread croutons.
Meat
Meat in beer has been pickled, stewed, boiled and steamed since ancient times. A beer or wine marinade reduces the amount of harmful substances formed in meat when cooked over a fire. In addition, sauces and gravies based on a foamy drink go well with meat dishes.
Let's make a festive roast in dark beer sauce. Why take 800 g of pork. Sprinkle the meat abundantly with spices: caraway seeds, marjoram and leave to soak for 12 hours in a cool place. Fry the meat infused in the spices in the oven at 300 degrees for an hour and a half, periodically pouring a piece with dark or semi-dark beer and turning it over. Cut the finished meat into pieces. And pour the sauce. To prepare the sauce, put 300 g of finely chopped pork bones, carrots (100 g) and onions (200 g) cut into small cubes in our pan, add half a liter of beer. We boil it down. When enough fat is formed, add 20 g of tomato paste to the sauce and heat for another 5-7 minutes. Pour the sauce with all the ingredients into a saucepan, add a little more beer (250 ml) and heat for 10 minutes. Strain the sauce and add 50 g of sour cream. Put the meat on a dish, cut it, as mentioned above, and pour it with a delicious sauce. Dumplings are best served as a side dish.
As an alternative to pork, cook beef stew in beer. Cut 300 g of meat (preferably tenderloin) into thin slices, beat off with a hammer, salt and pepper and sprinkle with finely chopped bay leaves. Then put the beef in a small bowl, fill it with a glass of light beer and let it simmer for several hours in a cold place. After three hours we take out the beef from the beer, dry it and sprinkle it with a tablespoon of flour. In a bowl for baking meat, melt 30 g of butter and fry the meat in it on both sides for 4-6 minutes - 2-3 minutes on each side.
Remove the meat and heat two chopped carrots and a couple of onions in the same oil for 2.5 minutes. Stir 1-2 times. Layer carrots, meat and potatoes (400 g) in a baking dish. Pour half of the beer in which the meat was soaked and bake in the oven in a sealed container over medium heat for about 20 minutes. Stir occasionally and top up beer if necessary. As a side dish for such beef, you can serve green salad and other fresh vegetables.
A fish
Recipe Prepare fish "Munich style", as well as fish in beer batter. For the first, we need a kilogram of any fish, lemon juice or vinegar, salt, 1 tbsp. a spoonful of flour, 380 ml of beer and sugar. Cut the peeled fillet into portions and boil a little in salted water. Fry the flour in melted butter, add a little fish broth and beer, boil well, season with lemon juice, and serve with the fish.
Sauces
Beer in sauces is widely used for its taste. Depending on the effect you want to achieve, use a sweet, unfiltered, caramel dark or light beer with a bitter taste.
Tomato sauce with beer
Put finely chopped roots and onions in a preheated pan, lightly fry, sprinkle with flour, stir and add tomato puree, pour in hot broth mixed with beer and cook over low heat for 15-20 minutes, then remove from heat. Salt the resulting mass, strain, put 1 tbsp. l. ready-made hot tomato sauce and butter, mix thoroughly and simmer for 3 minutes.
The sauce is served with fried meat, meatballs and fish.
Hot sauce with sour cream and beer
Half a glass of sour cream, 0.5 tsp. hot tomato sauce, 0.5 cups of light beer, 2 tbsp. l. margarine, 1 tbsp. l. flour, 1-2 onions, salt, black pepper.
Cooking method. Salt the flour with fat, dilute with beer, stir well and cook for 10-15 minutes, add browned onions, sour cream, sauce and bring to a boil. Darken the sauce for 5 minutes.
The sauce is served with meat and fish dishes.
Garlic sauce with beer
Cooking method. Peel the carrots, cut into thin slices, onions - into rings, put in a deep saucepan, pour the broth and beer and put to boil. Then add pepper, salt, sugar, bay leaf, finely chopped garlic and butter and mix well.
Sweets
The dough is kneaded on beer, brushwood and fruits are fried in it, and cakes are baked on its basis. The dough from the presence of beer in it becomes airy and layered. Try homemade apple brush or Napoleon cake.
For brushwood, take 6-8 apples, 350 ml of light beer, one and a half glasses of flour, vegetable oil for deep fat and a little powdered sugar. Pour 250 ml of beer into flour and beat until smooth, then add the rest of the beer and mix. The dough should be infused for about an hour at room temperature. After which it will begin to resemble thick syrup. We wash the apples and cut out the cores. Cut into small pieces and mix in the dough. We start to bake brushwood: carefully dip 1 tbsp each into deep fat with heated oil. spoon of the mixture, fry the brushwood on all sides. We put the finished product on a paper towel so that it dries out, and the oil is glass. Then sprinkle the sweetness with icing sugar and serve. Best served hot.
Liquor
Liqueur is considered to be a sweet viscous alcoholic drink. Most often based on herbs, fruits or berries, naturally infused and evaporated with alcohol. Liqueurs drink both an independent dessert drink and as an additive to tea or coffee.
Now there are countless liqueurs on our counters, you will not complain about the choice. Truth and their prices are sometimes prohibitive. However, our people are so glorious that they always find a way out and bypass. There are many recipes for making homemade liqueurs. One of them appeared in the post-Soviet times and was named "Mokko". This is a coffee and beer liqueur. unexpectedly tasty, try it!
To prepare it, you will need half a liter of any light beer, a glass of edible alcohol, the same amount of sugar, a pinch of vanillin and two tablespoons of ground coffee. Collect spoons with a slide! Yes, also find a clean one-liter jar with a tight-fitting or screw cap.
Cooking: pour beer into a saucepan, add sugar and coffee. While stirring, heat until the sugar is completely dissolved. It is very important that the mixture does not boil. We heat the syrup no higher than 50 ° C. Of course, no one will stand with a thermometer at the stove, so we will agree that this will be the temperature of very hot tea. It is equally important that the set temperature is nevertheless reached, since in our barely warm potion the desired reaction simply will not happen.
Pour the contents of the pan into the prepared jar, add vanillin, then quickly pour in a glass of alcohol, mix and close the lid tightly. During our manipulations, the alcohol vapors will come into contact with the hot "syrup" and the coffee extraction process will begin. Hide the jar in the refrigerator and insist to your taste, but not less than three days. Experiment. Perhaps a two-week or one-month-old liquor will seem to you more aromatic and tastier than a three-day one. Before serving, the drink should be filtered through several layers of cheesecloth or a fine sieve so that the coffee grains do not spoil the taste. The drink turns out to be thick, sweet, with a characteristic aftertaste of coffee and beer bitterness. Strength from 25 to 30%.
