Best Tomato Beer Sauce Recipes

Tomato Beer Sauce image

Provided by Christina Macario

Categories Pasta

Number Of Ingredients 9

1 lb cooked sweet italian sausages (optional, you could sub with cooked chicken or keep plain)
4 bottle budweiser beer or similar beer
4 Tbsp olive oil
1 sweet onion, diced
2 clove garlic, minced
2 - 29 oz cans of diced tomatoes
3 - 4 pieces of basil or a few shakes of dried basil
2 lb penne pasta or pasta of your choice
2 Tbsp sugar ( for reduction of acid in sauce)

Steps:

1. take big sauce pot and add your olive oil with your onions and cook until translucent. Then add your garlic and cook until garlic is golden brown.
2. Add your 2 cans of diced tomatoes, add a can of water and let cook until your sauce comes to a simmer. When your sauce comes to a simmer add 2Tbsp of sugar, keep stirring until sugar is dissolved and add your basil leaves.
3. Add 2 Bottles of beer to the tomato sauce and let the sauce come to a boil then cook on med/low heat and you could add your cooked sausage or chicken, or just let cook on low if you are keeping the sauce plain.
4. while your sauce is cooking. Add 2 bottles of beer in a pot and fill the pot the rest of the way with water. Add salt to cut the bitterness. Cook on high when the water comes to a boil add your Pasta and cook until al dente.
5. Drain your pasta. Top your pasta with the delicious beer sauce, add some Parmesan cheese if desired and enjoy!!

Catahoula Brisket in Spicy Beer & Tomato Sauce image

Provided by Dancer

Categories Meat

Time 3h50m

Yield 6-8 serving(s)

Number Of Ingredients 23

4 -5 lbs fresh beef brisket
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2 inch thick
1 jalapeno pepper, sliced
1 tablespoon minced garlic
6 roma tomatoes, cut in half lengthwise
1 (32 ounce) can plum tomatoes
1 -2 ounce canned chipotle chile in adobo
salt and pepper
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote

Steps:

Preheat the oven to 350 degrees.
Spice mix: Combine all ingredients; blend well.
You will not need all of the mix.
Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
Season brisket with 3 tablespoons spice mix.
Season flour with 4 tablespoons spice mix.
Dust meat with seasoned flour.
Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add meat; sear on both sides.
Remove to a platter.
Add remaining 2 tablespoons oil to pan.
When hot, add onions, carrots, jalapeno and garlic.
Cook, stirring occasionally, until onions are caramelized.
Add Roma tomatoes; cook until they break down.
Add canned tomatoes and chipotles.
Season with salt and pepper.
Cook to a stewlike consistency.
Add beer and stock.
Return meat to pot, cover loosely with foil; place in oven.
Roast for 3 to 3 1/2 hours, until tender.
Remove brisket; set aside.
Reduce sauce until slightly thickened, then strain out solids.
Transfer solids to a blender; liquefy with a small amount of sauce.
Mix blended solids back into sauce.
Add vinegar and lime juice.
Adjust seasoning.
Let meat rest for 10 minutes before slicing.
When ready to serve, slice thinly and briefly reheat in sauce.

Beer-Steamed Shrimp with Tomato Sauce image

Provided by Kitchen Crew

Categories Seafood

Number Of Ingredients 15

SALSA INGREDIENTS
1 tsp salt
6 tomatoes, seeded and diced
1/2 red bell pepper, finely chopped
1 jalapeno pepper, pickled and minced
1/2 red onion, finely chopped
1 garlic clove, minced
2 Tbsp parsley, chopped
2 green onions, finely chopped
"just a pinch" of pepper
1 lime juiced
SHRIMP INGREDIENTS
1 bottle beer
1 Tbsp shrimp boil seasoning
2 lb shrimp, cleaned and deveined

Steps:

1. Make salsa: Sprinkle salt over tomatoes in colander and toss gently.
2. Let drain 10 minutes. Combine bell pepper, jalapenos, onion, scallions, garlic, parsley pepper, and lime juice in mixing bowl.
3. Toss gently and stir in drained tomatoes.
4. Let stand at room temperature 30-60 minutes.
5. Shrimp: Heat beer and shrimp boil seasoning to boiling in bottom of steamer.
6. Place shrimp in steaming rack and steam tightly covered for 2 minutes.
7. Stir once, then continue to steam just until shrimp turn pink, 1-2 minutes longer.
8. Transfer shrimp to serving platter.
9. If salsa is too watery, pour off excess liquid.
10. Add salsa to shrimp and toss to combine.
11. Serve hot, at room temperature or chilled.