GF BEER RECIPES

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CORNED BEEF IN BEER (CROCK POT) RECIPE - FOOD.COM



Corned Beef in Beer (Crock Pot) Recipe - Food.com image

The best Corned Beef I've ever made was in the Crock pot. (You can substitute water for beer, but the flavor won't be the same) NOTE: If you make more than 3-4 lbs., cook it on HIGH. I've made 6-7 lbs., and it won't be done after 9 hours on LOW. ANOTHER NOTE: This makes wonderful sandwiches if you cook it, then chill it before slicing.

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 9 hours

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 lbs corned beef brisket
6 medium potatoes, peeled and quartered
2 medium onions, peeled and quartered
6 carrots, peeled and quartered
1 bay leaf (or two small ones)
12 ounces beer
1 small cabbage, cut in wedges (optional)
2 tablespoons molasses

Steps:

  • Place potatoes, onions, carrots, and bay leaf in crock pot.
  • Trim excess fat from brisket; put meat on top of veges.
  • Mix molasses with beer and pour over all.
  • Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
  • Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
  • Serve with vegetables.

Nutrition Facts : Calories 817.5, FatContent 43.4, SaturatedFatContent 14.5, CholesterolContent 222.1, SodiumContent 2631.6, CarbohydrateContent 54.6, FiberContent 7, SugarContent 9.8, ProteinContent 46.7

STICKY MANGO PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Sticky mango prawns | Seafood recipes | Jamie Oliver recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

300 g large raw shell-on king prawns from sustainable sources
6 cloves of garlic
1 teaspoon curry powder
1 heaped tablespoon mango chutney
1 lime

Steps:

    1. Quickly pull the legs and tails off the prawns and peel off the shells, leaving the heads on for bonus flavour.
    2. Run the tip of your knife down their backs and pull out the vein. Put a large non-stick frying pan on a medium heat.
    3. Peel and very finely slice the garlic, fry with 1 tablespoon of olive oil until crisp, then scoop out and put aside, leaving the garlicky oil behind.
    4. Stir the curry powder into the oil, then add the prawns. Fry for 4 minutes, or until the prawns are cooked through, tossing regularly.
    5. Stir in the mango chutney for 30 seconds, taste, season to perfection with sea salt and black pepper, then dish up.
    6. Scatter over the crispy garlic, finely grate over half the lime zest and serve with lime wedges, for squeezing over.

Nutrition Facts : Calories 168 calories, FatContent 7.3 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 15.8 g protein, CarbohydrateContent 10.4 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 0.9 g salt, FiberContent 0.9 g fibre

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