Best 3 Beer Braised Carrots Recipes

Beer braised carrots are a culinary delight that blend the sweetness of carrots with the malty flavors of beer, creating a savory and tender side dish. This classic dish has been enjoyed for centuries, with variations found across different cultures and cuisines. Whether you prefer a simple preparation or one that incorporates herbs, spices, and other vegetables, there is a beer braised carrot recipe out there to suit your taste. From quick and easy weeknight meals to more elaborate holiday dinners, this versatile dish is sure to impress and satisfy.

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

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS

Beer Braised Corned Beef with Red Potatoes and Carrots image

Provided by The Hearty Boys

Categories main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 (3-pound) corned beef brisket
4 garlic cloves, smashed
2 large shallots, peeled and halved
2 tablespoons pickling spice
2 teaspoons caraway seeds
2 (12-ounce) bottles beer (not light)
1/2 cup Irish whiskey
6 carrots, peeled and cut into 2-inch pieces
6 red potatoes, cut into 2-inch dice
4 sprigs fresh dill
Kale leaves, for plating

Steps:

Preheat the oven to 250 degrees F.
Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

BEER-BRAISED BRISKET WITH CARROTS AND PARSNIPS

Beer-Braised Brisket With Carrots and Parsnips image

Make and share this Beer-Braised Brisket With Carrots and Parsnips recipe from Food.com.

Provided by JackieOhNo

Categories Meat

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 lbs beef brisket, fat trimmed
1 tablespoon dark brown sugar (packed)
3 whole cloves
24 ounces ale
1 1/2 cups water
1 teaspoon water
1 lb carrot, peeled, ends trimmed
1 lb parsnip, peeled, trimmed
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon cornstarch
1 teaspoon red wine vinegar
1/2 teaspoon salt

Steps:

Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
Slice meat and arrange with carrots and parsnips on large serving platter.

Nutrition Facts : Calories 668.6, Fat 28.4, SaturatedFat 10.7, Cholesterol 218.6, Sodium 492.1, Carbohydrate 21.8, Fiber 4.7, Sugar 7.1, Protein 72.2

BEER BRAISED CARROTS

Beer Braised Carrots image

Use an inexpensive lager such as Heineken. Serve the expensive stuff in a glass :)

Provided by Mikekey *

Categories Vegetables

Time 55m

Number Of Ingredients 6

Ingredients

4 Tbsp butter, unsalted
1 tsp coriander seeds
1/2 tsp caraway seeds
1 1/4 lb carrots, peeled and halved lengthwise (12 carrots)
3 Tbsp brown sugar, light (packed)
12 oz lager beer

Steps:

1. Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
2. When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
3. Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
4. Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
5. Serve immediately.

Tips:

Choose fresh, tender carrots for the best flavor and texture.
Use a variety of carrots, such as rainbow carrots or baby carrots, for a more visually appealing dish.
Trim the carrots, but leave about 1 inch of the greens attached for added flavor.
Use a good quality beer for braising the carrots. A dark beer, such as a stout or porter, will add a rich, malty flavor, while a lighter beer, such as a pilsner or lager, will add a more delicate flavor.
Add other vegetables to the braising liquid, such as onions, celery, or garlic, for additional flavor.
Season the braising liquid with salt, pepper, and other herbs and spices to taste.
Simmer the carrots in the braising liquid until they are tender, but still slightly firm.
Serve the carrots hot or at room temperature, garnished with fresh herbs or a dollop of sour cream.

Conclusion:

Beer-braised carrots are a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new way to enjoy carrots, give this recipe a try. You won't be disappointed!