Best Beer Bacon Onion Braised New Potatoes Recipes

Beer, Bacon & Onion Braised New Potatoes image

Provided by SarasotaCook

Categories Potato

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

4 cups tiny new potatoes (red skinned potatoes, skins on and halved)
1 large onion, cut in half and thin sliced
1 (12 ounce) bottle beer
3 slices bacon, diced
2 teaspoons minced garlic (you can use more or less if you want)
1 tablespoon fresh thyme
1 rosemary sprig
1 teaspoon fresh parsley (as a garnish)
1 tablespoon butter
salt
pepper

Steps:

Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.
NOTE: As one reviewer mentioned, Theirs took much longer. Remember this depends on the size of your pot, and most importantly on the size of the potatoes. The time is NOT set in stone as this can vary.
Serve -- Just serve the potatoes with the sauce in a large bowl and make sure you give them a big spoon so they can add some of the sauce over the potatoes. Garnish with fresh parsley. ENJOY!

Nutrition Facts : Calories 161.6, Fat 5.7, SaturatedFat 2.8, Cholesterol 11.7, Sodium 94.4, Carbohydrate 19.3, Fiber 2, Sugar 2.6, Protein 3.1

Beer Braised Onions image

Provided by Noo8820

Categories Onions

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

Steps:

Melt the butter in a pan. Add the onions and cook until tender.
Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
Add the remaining beer and simmer gently.
Serve warm to accompany burgers.

Cabbage Braised in Beer image

Provided by Donna Graffagnino

Categories Vegetables

Number Of Ingredients 14

1 lb bacon, chopped in half or thirds
2 c onions, coursley chopped or sliced
2 bell pepper, chopped
4 celery stalks, chopped
1 1/2 Tbsp garlic, minced
1 1/2 lb ham chunks (preferably cut off a cured ham butt)
2 tsp salt
1 Tbsp black pepper, freshly ground
3-4 large carrots, coarsely chopped, or 2 cups baby carrots
6-8 small new potatoes, halved or quartered, depending on size
1 head green, white or purple cabbage, quartered or chopped
1 tsp steens cane syrup or honey
2 can(s) beer (regular or light)
3/4 c heavy cream

Steps:

1. Remove bruised and dirty outside leaves from the cabbage, and the stem then rinse well. Quarter, chop or shred the cabbage based on your preference. I like it coarsely chopped or quartered.
2. In a large soup pot, over medium heat, fry the bacon pieces until crisp. Remove bacon to a paper towel lined plate and set aside.
3. To the bacon drippings stir in the onions, celery, bell pepper and cook until the onions start to get soft, about 4 minutes. Stir to keep onions from getting brown. Add the garlic and cook another minute.
4. Reduce the heat to low, add the ham, cabbage, carrots and potatoes, salt & pepper, stir it all together, then pour syrup or honey over everything. Cover and cook for 3 minutes. Add the beer and cover, continue to cook on low for 20 minutes, stirring occasionally. (If you like your cabbage shredded, it will cook quickly, so add it about 5-10 after adding the beer.)
5. Taste for seasoning and adjust as needed. Add the heavy cream, stir well, cover and cook for another 10 minutes. Crumble bacon and stir into cabbage. Taste again and adjust salt and pepper as needed. *Tip: If you like your cabbage very crisp, or very wilted, adjust your cooking time. For crisp cabbage add your potatoes and carrots with the sauteed vegetables to get them started. Enjoy!