Drunken Beef Recipes

Steps:

• In a bowl, stir together first 7 ingredients; set aside. Cook noodles according to package directions; drain. Toss with 1 tablespoon oil; set aside. , In a large wok or skillet, heat remaining oil over high heat. Add beef in a single layer; cook until caramelized, about 30 seconds. Turn and cook 30 seconds more; remove. Add red peppers, onion and Thai chiles to wok; stir-fry until peppers are just tender and starting to brown, 2-3 minutes. Add sauce and noodles; bring to a simmer. Cook until sauce thickens and starts to coat noodles. Add beef; toss to coat. Remove from heat; add basil and chives. Serve immediately.

Steps:

• 1. Combine, bourbon, garlic, lemon juice, sugar, salt, cloves, dry mustard, Worcestershire sauce, and marmalade in a saucepan; heat until hot, stirring until well blended. Do NOT boil. Remove marinade from heat and cool completely.
• 2. Place the beef tenderloin in a zip-top bag and add cooled marinade. Close bag and let marinate in the refrigerator 18-24 hours.
• 3. Preheat oven to 425-degrees. Heat olive oil in skillet. Remove tenderloin from marinade and rub with freshly ground black pepper.
• 4. Brown beef on all sides in the oil. Remove from skillet and place on a well-oiled rack in a roasting pan. Pour 1/2 cup marinade over the beef.
• 5. Roast until meat thermometer registers 125-degrees for rare or 140-degrees for medium. (total time about 25-30 minutes, so watch your thermometer) Let stand at least 10 minutes before slicing.

Steps:

• Preheat oven to 400 degrees F. Sear roast in oven for one hour.
• Add all other ingredients together with roast in slow cooker.
• Stir a bit and simmer on high 4 to 5 hours.
• Roast can be cut up in chunks to fit in slow cooker; after simmering total time it will be very tender and broken in pieces. May be served on buns with Au Jus or with potatoes and vegetables.

Steps:

• Combine all ingredients and bake at 350 for 3-4 hours, or until the meat falls apart.
• Remove any fat.
• Tear meat apart more, and put it in a crock pot with the meat's juice.
• Serve on buns, and enjoy!

Steps:

• In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm.
• Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic, them cook until the onions are tender, a few minutes more.
• Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well.
• Pour mixture into the bottom of the crock pot.
• Place roast on top of liquid, cutting into pieces if it doesn't lay flat.
• Set the crock pot on low and cook for 7-8 hours.
• Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy.
• Serve gravy over meat or with potatoes or noodles.