Beer Braised Lentils Recipes

Steps:

• Heat the oil in a flameproof casserole dish over a high heat, add the lamb trimmings (if using) and cook until crisp. Remove using a slotted spoon and set aside. Keep the dish on the heat but reduce to the lowest setting, add the shallots and cook for 15 mins.
• Tip in the lentils and stir well to coat. Pour over the beer and let it bubble until almost all of it has evaporated. Return the crispy lamb trimmings to the dish (if using), add the stock and stir through the thyme. Simmer gently for 25 mins or until the lentils are just cooked. Pop on a lid and set aside, then reheat when the lamb is ready.

Steps:

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
• Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

Steps:

• Place the brisket in a large shallow dish, and rub the thyme, bay leaves, garlic, chiles, and cracked black pepper onto both sides of it, coating the meat well. Cover, and refrigerate overnight.
• Take the brisket out of the refrigerator 1 hour before cooking to bring it to room temperature. After 30 minutes, season the meat with 2 tablespoons salt.
• Preheat the oven to 325°F.
• Heat a large heavy-bottomed sauté pan over high heat for 2 minutes. Add 3 tablespoons olive oil and wait 1 minute. Place the brisket in the pan (reserving the garlic and chile). Sear the meat on both sides, about 8 minutes per side, until it's deep golden brown. You will need to sear a portion of the meat at a time, because the entire brisket probably won't fit in your pan. To do this, leave one end of the brisket hanging off the edge of the pan, and then move that end into the pan when the other part is well seared. Once both sides are well browned, transfer the brisket to a roasting pan or Dutch oven that's big enough to accommodate the entire piece of meat.
• Cut the onions in half through the root end and peel them. Cut them into 1-inch-thick wedges, leaving the root end intact. Cut the carrots and celery into thirds. Return the original brisket pan to the stove over medium-high heat. Add the vegetables to the pan, and cook 8 to 10 minutes, until they're caramelized. Stir often with a wooden spoon, scraping up all the crusty bits. Add the reserved garlic and chiles and cook a few more minutes.
• Turn off the heat (so that the liquids won't evaporate immediately), and add the balsamic vinegar, then the beer. Turn the heat back up to medium-high and reduce the beer by a quarter. Add the beef stock and bring the stock to a boil over high heat. Use a slotted spoon to scoop out most of the vegetables and place them under and around the brisket. Pour the hot stock over the meat. It should come just to the top of the brisket. Add more stock if necessary. Cover the pan tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven 5 to 6 hours.
• To check for doneness, carefully remove the lid and foil, watching out for the hot steam. Test the meat by inserting a fork into it; if the fork slides in easily, then the brisket is done.
• Let the brisket cool in its juices for 30 minutes. Carefully transfer it to a baking sheet, and chill completely.
• Strain the braising juices into a saucepan, pressing down on the vegetables with a ladle to extract all the liquid. Skim the fat from the braising juices and chill. (Or, slice the warm brisket if you want to serve right away.)
• When you are ready to serve, preheat the oven to 400°F. Cut the cold brisket against the grain into 1/4-inch-thick slices. Lay the slices in two large roasting pans (or equivalent). Heat the braising juices and pour some over the meat, just to cover. Cook about 20 minutes until the meat is hot and caramelized and crispy on top.
• Spoon the hot beluga lentils onto a large warm platter, and arrange the brisket on top. Spoon some of the braising juices over the meat, and drizzle some of the salsa verde on top. Serve the remaining salsa verde, the sautéed rapini, horseradish cream, and any extra braising juices on the side.
• Rinse the lentils, and pick through them to remove any small stones.
• Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
• Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
• Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.
• Bring a large pot of heavily salted water to a boil.
• Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente. Drain, and cool on a platter or baking sheet.
• Heat a large sauté pan over high heat for 2 minutes. Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile. Cook a few minutes, until the shallots are translucent. Add the rapini and 1 teaspoon salt. Stir well, coating the rapini with the other ingredients and bathing it in the oil. Drizzle the remaining 1/4 cup oil over the rapini, and sauté 2 minutes, tossing often. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.
• I find that the easiest (and most delicious) way to prepare brisket is to braise it a day or two ahead. Then slice it when it's cold and reheat it in its juices. The increased surface area of exposed meat means more chance for crispy caramelization! If you want to skip this step, you can slice the warm brisket after it has rested for about 15 minutes.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
• Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
• Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove and discard bones before serving.