Best Whisky Beef Recipes

SCOTTISH BEEF IN WHISKY SAUCE

Steps:

• Cut the beef up into thin strips.
• Melt the butter in a medium frying pan.
• Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
• Stir in the liqueur and cream.
• Heat gently to reduce liquid slightly.
• Serve at once with vegetables.

WHISKY BEEF

Steps:

• Preheat your slow cooker or crock pot on HIGH. Quick fry the steaks so that they are lightly braised on both sides, then place in your slow cooker or crock pot. Turn it to a low heat. Dice and fry the onion in a wok or frying pan. When the onion is golden, add the leeks and quickly fry them too. Next add the stock then stir in the chopped tomatoes Worcestershire sauce, soy sauce, lemon juice, mix together and then add the Whisky (whisky lovers may find this hard to do, but it is well worth it!). Add in the thyme and seasoning and ensure it is well mixed. Take off the heat, then add the soft brown sugar, give it a quick stir. Pour the mixture over the beef and cook on LOW for approximately 6-8 hours. Serve with roast parsnips, roast potatoes and Yorkshire pudding.

BIG M'S WHISKY SOAKED BEEF RIB STEAKS

Steps:

• Place steaks in a nonmetallic dish, and pour the whiskey over the meat; turn to coat. Cover, and marinate in the refrigerator for 8 hours.
• Preheat grill for high heat.
• Brush grate with oil, and arrange steaks over hot grate. Cook for 6 to 10 minutes. Turn, and cook until done to your liking, another 6 to 10 minutes.

WHISKY BEEF SANDWICHES

Steps:

• 1. Heat butter in heavy skillet; Add flour, stirring til mixture is smooth and creamy. Turn heat to medium low and cook til flour begins to brown, about 3 minutes
• 2. Continue to cook, stirring often, til flour is well browned, about 10 to 15 minutes. Add red pepper paste, tomato sauce, and beef broth. Bring to a full boil, reduce heat and boil slowly til reduced by half, about 25 minutes. Stir in whiskey and salt to taste
• 3. Keep warm. Put 1 slice of brad on serving plate. Top with sliced beef and gravy. Makes 4 servings.
• 4. Red Pepper Paste: 8 red finger chili peppers Boiling water 1 red bell pepper 2 cloves garlic, crushed 1 tsp. cumin seed 1 tsp. dried oregano 1 tsp. paprika 1 tsp. salt 2 Tbsp. white vinegar 2 Tbsp. olive oil 1 to 1 1/2 cups cubed sourdough or firm Italian bread, crust removed Pour boiling water over chili pepper; let resh chili peppers stand 1 minutes. Drain. Cool under running cold water. Remove stems, seeds and membrane; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil. Add brad, a few pieces at a time, and mix til bread softens and blend in. Store in refrigerator for up to a week or freeze for later use. Makes about 1 1/2 cups. Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining. Vary your heat: Hottest: Use 6 to 8 habaneros and a yellow pepper. Red Hot: Use 6 to 8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper Mild: Use 8 poblanos an a green bell pepper or use 8 dried anchos and a green bell pepper.