Best 11 Braised Beets With Ham And Beer Recipes

BRAISED BEETS

Steps:

• Peel about a pound of beets and chop them into 1-inch cubes.
• In a large saucepan, combine a couple of tablespoons of butter with the vegetables and stock to cover (.5 cup or more).
• Add a splash of white wine and some freshly chopped tarragon; bring to a boil.
• Cover and adjust the heat so the mixture simmers.
• Cook until the vegetables are tender, 15 to 20 minutes.
• Add salt and pepper to taste, and serve.

MAPLE-BRAISED BEETS WITH HAZELNUT RELISH

Steps:

• Preheat the oven to 350 degrees F. Use a peeler to peel each beet; trim the top and bottom, and cut into 3-4 slices, approximately ¾-inch wide. In a sauté pan over medium heat, melt 2 tablespoons butter. Add ⅓ of the beets in a single layer. Sprinkle with 2 pinches of salt and cook, swirling the pan occasionally, until the beets have browned on the first side, about 1-2 minutes. Flip the beets and brown the other side, then remove and place in a baking dish in a single layer. Wipe out the pan and repeat the process two more times.
• Once all the beets are in the baking dish, pour maple syrup, apple cider vinegar, and olive oil over the beets. Cover tightly with aluminum foil and bake until tender, 45-60 minutes. Meanwhile, make the Hazelnut Relish.
• Hazelnut Relish, part 1: Cut the shallot in half through the root and discard the peel. Make vertical cuts, followed by horizontal cuts, without cutting through the root; finely dice. Place the diced shallot in a bowl. Add the apple cider vinegar and a pinch of salt to macerate (marinating the raw flavor out of the shallot), 15 minutes. Meanwhile, prepare the hazelnuts.
• Hazelnut Relish, part 2: Toast the hazelnuts in a 350 F oven until fragrant, 8-10 minutes. Wrap warm hazelnuts in a kitchen towel, then rub with force until skins fall off. (Don't worry about skins that don't come off; they can stay.) Remove hazelnuts from towel and roughly chop. Set aside. Pick the leaves from the parsley and tarragon. Roll into a bundle; rock a knife back and forth through the bundle to roughly chop leaves. Set aside.
• After 45 minutes, remove beets from the oven; cool for 5-10 minutes. Check for doneness by poking them with a small knife; if it pierces the beets with little resistance, they're done. Remove beets from the braising liquid and transfer to a platter. Set aside. Pour the braising liquid into a pan. Over high heat, reduce to about ¼ of the original amount, 8-10 minutes; stay nearby, as the maple syrup can burn! When the liquid has reduced and thickened, remove pan from heat and spoon the syrup over the beets. While the beets finish cooling, occasionally toss them to ensure an even distribution of syrup. Allow the beets to absorb flavor until you're ready to assemble the dish.
• Hazelnut Relish, part 3: To the shallot-vinegar mixture, add the olive oil, hazelnuts, and herbs; stir to combine. Assembly: Arrange beets on a serving platter and top with ricotta. Sprinkle Hazelnut Relish all over the beets and serve.

PRESSURE COOKER BEER-BRAISED PULLED HAM

Steps:

• In a 6-qt. electric pressure cooker, whisk together beer, 1/2 cup mustard and pepper. Add ham and rosemary. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat from liquid remaining in pressure cooker. Select saute setting and adjust for high heat. Bring liquid to a boil; cook for 5 minutes., When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return ham to pressure cooker; heat through. To serve, place shredded ham on pretzel bun bottoms with remaining mustard and, if desired, dill pickle slices. Replace tops.

COLLARD GREENS & HAM - BEER BRAISED

Steps:

• 1. If using fresh collard leaves, strip the leaves from the center stalk and if some of the larger leaves have thick veins, strip the green parts away. You can either do like I did the first few times and tear each leaf, one by one into 2 inch pieces, or you can do it the fast way.
• 2. First, whether using pre-washed greens in a bag, or fresh greens, wash well and rinse, wash again in fresh water and rinse again, and repeat one more time. Put the rinsed greens to a large colander and drain the water, then start stacking about 8-10 leaves on top of each other, roll them up and using a sharp knife cut the rolls into strips as narrow or wide as you like. This is called chiffonade (shif-a-nod.) To keep the strips from being too long, I also cut the rolls in half.
• 3. Now comes the good part. In a very large stock pot, heat the bacon grease (or margarine) and olive oil, add the onions, salt & pepper, saute until onions begin to soften and just starts to caramelize. (Note, if you are using a smoked ham hock, you must cook down the hock first in water and onions for 1 hour. This is another reason I like the cured ham bone because I prefer the chicken stock and a less smoky flavor.)
• 4. To the softened onions add the ham bone, 4 cups of chicken stock, beer, garlic, pepper flakes, and sugar. Add as many green as you can get into the pot, cover and let cook down about 5 minutes. Add more greens, repeat until all greens are in the pot. Let them cook down for about 15-20 minutes.
• 5. Add the ham chunks and both Tobasco flavors, if using, stir well and simmer on low heat for 1 hour. Check liquid level while they're simmering and add remaining chicken stock if needed. Taste pot liquor and adjust seasonings if needed.
• 6. Stir, cover and simmer another hour or more as needed to reach the desired tenderness of greens that you like. Taste again and re-season if needed. Serve with pepper vinegar for extra kick and hot buttered corn bread.
• 7. *NOTES: If you like smoked ham hocks then by all means use that. I prefer ham chunks from a cured ham. If you don't have olive oil use butter or margarine. Tobasco is optional, sometimes I use it sometimes I don't. Sometimes I put chopped bell peppers in with the onions, depending on my mood.
• 8. You can pressure can these for enjoying all year long. Follow the directions on your pressure canner. DO NOT use a hot water bath method.

BRAISED SPICED BEETS

Steps:

• Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
• Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
• Add peppercorns, cloves, cinnamon.
• Add in sugar, stock, and salt to taste.
• Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
• You can serve now, or reheat for later.

HONEY BEET BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.

QUICK HARVARD BEETS

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

BRAISED BEETS WITH BUTTER AND DILL

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 3 tablespoons butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid, then toss with chopped dill.

BRAISED BEETS WITH SOUR CREAM AND CHIVES

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer.
• Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

BEER-BRAISED PULLED HAM

Steps:

• In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours., Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with 2 forks. Discard bone. Return to slow cooker; heat through., Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices., Freeze option: Freeze cooled ham mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add water if necessary.