Best 10 Ale Braised Carrots Shallots Recipes

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For a delightful culinary experience, embark on a journey to discover the art of preparing ale braised carrots and shallots. Immerse yourself in the symphony of flavors as these humble ingredients transform into a tantalizing dish. Ale braising, with its rich history and unique technique, adds depth and complexity to the natural sweetness of carrots and the delicate pungency of shallots. Indulge in this culinary adventure and discover the exquisite balance of flavors that await you.

Check out the recipes below so you can choose the best recipe for yourself!

ALE BRAISED CARROTS & SHALLOTS



Ale Braised Carrots & Shallots image

Great as a hearty side dish

Provided by mustardcomms

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 1. Peel the carrots and cut into 2cm rounds. Peel and halve the shallots. Cut the celery into 2cm baton lengths. Heat the olive oil in a large frying pan and add the butter.
  • 2. Put the celery and shallots on a low heat and season with the sea salt and black pepper. Add the sprig of thyme. Fry gently until lightly golden brown. (Approx. 5mins)
  • 3. Add the carrots and garlic and let them fry for 2-3mins turning all the time. Add the ale, tomato juice sugar, stock and parsley and let it reduce as it cooks.

SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA



Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata image

There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 17

One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large shallots, sliced lengthwise
12 large cloves garlic
1 pound small carrots, halved lengthwise
1/4 cup dark brown sugar
1/4 cup red wine vinegar
5 cups beef stock
2 tablespoons mayonnaise
3 tablespoons grainy mustard
2 teaspoons coriander seeds, lightly crushed
1 teaspoon plus 2 tablespoons extra virgin olive oil
1 cup flat-leaf parsley leaves, stemmed
2 large cloves garlic, minced
Zest and juice from 1 large lemon
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
  • Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
  • Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
  • Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
  • Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.

BRAISED AND GLAZED CARROTS



Braised and Glazed Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 4

1 pound carrots, peeled and cut in wedges
1 cup chicken broth, low sodium
3 tablespoons unsalted butter, divided
1 tablespoon brown sugar

Steps:

  • Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

ALE-BRAISED CORNED BEEF, BRUSSELS SPROUTS, AND CARROTS



Ale-Braised Corned Beef, Brussels Sprouts, and Carrots image

Tried this recipe for St. Patrick's Day 2013. The family really enjoyed brussels sprouts over cabbage and the sauce was excellent.

Provided by J. Hinds

Categories     One Dish Meal

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 -4 lbs corned beef brisket (with spice packet, if included)
1 lb carrot, peeled and cut into 3-inch lengths
1 -2 bottle amber ale
3/4 lb Brussels sprout (ends trimmed)
1/2 cup sour cream
2 tablespoons whole grain mustard
1 tablespoon chopped fresh tarragon

Steps:

  • In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and enought ale to cover the brisket.
  • Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
  • Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.).
  • Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
  • Combine the sour cream, mustard, and tarragon.
  • Serve corned beef with the vegetables and sour cream sauce.

Nutrition Facts : Calories 1032.9, Fat 71.3, SaturatedFat 25, Cholesterol 348.1, Sodium 4064.2, Carbohydrate 23.5, Fiber 5.7, Sugar 7.9, Protein 66.6

CARROTS WITH SHALLOTS



Carrots with Shallots image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 teaspoon coarse salt, plus more for water
2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
4 large shallots (about 1 cup), thinly sliced into rings
1/4 cup honey
2 tablespoons Dijon mustard

Steps:

  • Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
  • Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.

HERB BRAISED CARROTS



Herb Braised Carrots image

Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 pound baby carrots
1 shallot, chopped
2 tablespoons vegetable stock
½ teaspoon thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground sumac
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
salt and ground white pepper to taste

Steps:

  • Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
  • Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
  • Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g

BRAISED CARROTS



Braised Carrots image

Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.

Provided by Inge 1505

Categories     Vegetable

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs carrots, peeled
1 tablespoon butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/4-3/4 cup hot water
2 tablespoons parsley or 2 tablespoons chervil, chopped

Steps:

  • Cut carrots into 1/8 in rounds or 1/4 in dice.
  • In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
  • Add, sugar and cook another minute.
  • Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
  • I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
  • When done serve sprinkled with a little parsley or chervil (which is nice with fish).

Nutrition Facts : Calories 28.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 171.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.1

CARROTS WITH SHALLOTS, SAGE, AND THYME



Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Categories     Side     Braise     Christmas     Thanksgiving     Quick & Easy     Dinner     Root Vegetable     Carrot     Sage     Thyme     Christmas Eve     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Steps:

  • Cut carrots into 3-by 1/2-inch sticks.
  • Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
  • Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
  • Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
  • Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
  • Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

WINE-BRAISED HAM WITH SHALLOTS AND CARROTS



Wine-Braised Ham with Shallots and Carrots image

Categories     Milk/Cream     Braise     Easter     Ham     Carrot     White Wine     Spring     Thyme     Shallot     Parsley     Jam or Jelly     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

4 1/2 tablespoons unsalted butter, room temperature, divided
1 tablespoon vegetable oil
1 pound baby carrots with 1/2 inch of tops still attached, peeled
1 pound shallots, peeled, halved lengthwise (about 22)
2 cups dry white wine, divided
3 cups low-salt chicken broth, divided
1 fully cooked butt-end ham (about 7 1/2 pounds)
6 large fresh Italian parsley sprigs
6 large fresh thyme sprigs
3 bay leaves
1/4 cup apricot jam
4 teaspoons Dijon mustard, divided
3 tablespoons all purpose flour
3/4 cup heavy cream
1 tablespoon chopped fresh thyme

Steps:

  • Position rack in lower third of oven and preheat to 350°F. Melt 1 1/2 tablespoons butter with vegetable oil in heavy large roasting pan set over 2 burners over medium heat. Add carrots and shallots. Sauté until vegetables begin to brown, stirring frequently, about 5 minutes. Sprinkle vegetables with salt and pepper. Add 1 cup white wine and 1 cup chicken broth. Increase heat to high and boil 3 minutes. Push vegetables to sides of pan; place ham in center. Add parsley sprigs, thyme sprigs, and bay leaves to pan. Tent pan with aluminum foil, sealing edges (do not allow foil to touch ham).
  • Roast ham until thermometer inserted into center (do not touch bone) registers 140°F, basting every 20 minutes with pan juices, about 2 hours. Remove ham; increase oven temperature to 450°F.
  • Whisk apricot jam and 2 teaspoons Dijon mustard in small bowl. Brush over ham. Return ham to oven and roast, uncovered, until glaze turns dark brown, about 15 minutes.
  • Transfer ham to cutting board. Discard parsley sprigs, thyme sprigs, and bay leaves from pan. Using slotted spoon, transfer vegetables to bowl. Tent ham and vegetables loosely with foil.
  • Whisk remaining 3 tablespoons butter and flour in small bowl to smooth paste. Place roasting pan over 2 burners over medium-high heat. Add heavy cream, chopped thyme, and remaining 1 cup white wine, 2 cups chicken broth, and 2 teaspoons Dijon mustard. Bring to simmer. Add flour-butter mixture 1 tablespoon at a time, whisking to incorporate. Simmer until sauce thickens and is reduced to 3 cups, about 10 minutes. Season sauce to taste with salt and pepper.
  • Slice ham and arrange on platter. Arrange vegetables around ham. Drizzle some sauce over ham and serve, passing remaining sauce separately.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS



Braised Beef with Shallots and Mushrooms image

This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h

Yield 4

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast, cut into serving-sized pieces
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
8 ounces small shallots, peeled
3 cloves garlic, minced
1 (8 ounce) package mushrooms, cut in quarters
2 tablespoons all-purpose flour
1 (14.5 ounce) can diced tomatoes
1 cup Swanson® Beef Stock
3 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 lemon
¼ cup chopped fresh parsley

Steps:

  • Season the beef with the salt and black pepper.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
  • Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
  • Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  • Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
  • Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g

Tips:

  • Choose the right carrots: Look for young, tender carrots with smooth skin and no blemishes.
  • Trim the carrots properly: Cut off the tops and bottoms of the carrots, and peel them if desired.
  • Use a good quality ale: A flavorful ale will add depth and complexity to the dish.
  • Don't boil the carrots: Boiling will make the carrots mushy. Instead, simmer them gently in the ale mixture.
  • Add a little sweetness: A pinch of sugar or honey will help to balance out the bitterness of the ale.
  • Serve immediately: Ale braised carrots are best served hot, immediately after they are cooked.

Conclusion:

Ale braised carrots are a simple but delicious side dish that can be enjoyed on any occasion. They are easy to make and can be tailored to your own taste. Whether you like your carrots sweet, savory, or somewhere in between, this recipe is sure to please. So next time you're looking for a new way to cook carrots, give ale braised carrots a try. You won't be disappointed.

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