Stout Steak Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Steps:

• Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
• Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

Steps:

• Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don't forget to leave extra space for the marinade.
• In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt--the soy and Worcestershire are plenty salty.
• Pour the marinade over the beef tips and stir gently to evenly coat. (If you don't use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.)
• Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days. Cook as desired.

Steps:

• Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade and shake off any excess. Discard marinade.
• Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

Steps:

• Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
• Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
• Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
• Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
• For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
• When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
• Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
• To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.