Buffet Beef In Beer Crock Pot Recipes

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

Steps:

• In slow cooker mix well, beer, onion soup mix and brown gravy mix.
• In plastic bag shake flour with round steak, cut into 1 1/2 inch cubes.
• Empty bag contents into slow cooker.
• Gently stir to coat meat with liquid.
• Cover and cook on low (180 degrees to 200 degrees) for about 8 hours.
• Serve over bed of rice or noodles and with hard rolls.

Steps:

• Preheat slow cooker on Low.
• Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
• Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
• Cook on Low until meat is cooked through, about 5 hours.

Steps:

• Add the beer to the crock pot, turn the control to high.
• Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches.
• Transfer the browned beef to the crock pot.
• Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
• Add to the crock pot together with the bay leaves and salt and pepper.
• Now turn the crock pot to low and cook for 6 to 8 hours, until the beef is tender.
• If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crock pot on high for this.