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Add Flavour To Your Slow Cooked Meats With Bundaberg Brewed Drinks
The barbecue. It seems that everyone has their own ‘secret’ recipe to getting the most out of the smoky, sweet, savory tastes that make the barbecue special. Whether cooked fast or slow, for the family or a crowd, it’s both a summer favorite and a winter treat.
Here at Bundaberg Brewed Drinks we have our own ‘not-so-secret’ recipes that combine our love of slow cooking meats with our famous slow-brewed Bundaberg drinks. The use of soda in sauces and glazes always has us drooling with possibilities. See some of our favorites below.
Slow Cooked Beef Cheeks
Braised in our very own Root Beer this recipe combines the bold, rich flavors of our root beer and the tenderness that comes with 5 hours of slow cooking goodness.
- 4 large beef cheeks* (approx. 0.5 pounds each)
- ¼ cup vegetable oil
- 2 brown onions, sliced thinly
- 6 cloves garlic, peeled and crushed
- 4” piece of ginger, sliced
- 5 cups Bundaberg Root Beer
- ¾ cup soy sauce
- 2.5 tbsp. balsamic vinegar
- 6 star anise
- 2 cinnamon sticks
- 12 golden shallots, peeled and left whole
- 2 scallions, finely sliced
- 1 tbsp toasted sesame seeds
- Sea salt and fresh ground black pepper
- Cooked rice and steamed Asian greens to serve
- Preheat oven to 320 F.
- Using a large ovenproof saucepan, heat the oil over medium heat. Add sliced brown onion, garlic and ginger and cook until caramelized and nicely browned.
- Add Bundaberg Root Beer, soy, balsamic, star anise and cinnamon and bring the liquid to a boil before reducing heat and simmering for 10 minutes.
- Season the beef cheeks with salt and pepper and seal in a hot frying pan, browning on all sides. Place beef cheeks in braising liquid and cover with a sheet of parchment paper and then cover the saucepan with a tight fitting sheet of foil. Braise in the oven for 4-5 hours. Remove from the oven and allow braise to cool before removing beef cheeks.
- Strain the liquid into another saucepan and skim the fat off the surface. Bring to a boil and add golden shallots. Reduce the liquid by half over high heat and return beef to braise to warm through.
- Serve with rice and steamed Asian greens and garnish with the sliced scallions and toasted sesame seeds
Slow Cooked Sticky Short Ribs
Not a fan of beef cheeks? Try the same recipe with short ribs, that will melt off the bone and leave you craving for more.
Slow cooked ribs (Basting Sauce)
Want to give that rack of ribs an extra kick, our basting recipe will turn a meaty favorite, into a rich treat you can enjoy year round.
- 2 cups Bundaberg Root Beer
- 2 cups tomato ketchup
- 1 brown onion, finely chopped
- ¼ cup apple cider vinegar
- ¼ cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp molasses
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp ground cilantro
- dash of Tabasco sauce to taste
- Sea salt and fresh ground black pepper to taste
- Combine all ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat to low and allow to simmer until reduced by half, stirring occasionally to prevent sticking.
- Check for seasoning and acidity. Allow to cool for 10 minutes before pouring into airtight jar and storing in the refrigerator.
- Use as a basting sauce for your slow cooked ribs
Pulled Pork Burgers
Have some leftover slow-cooked pork or chicken and don’t know how to give it a second life? Here’s a simple way to turn it into a delicious treat.
- 2 cups Bundaberg Ginger Beer
- 1 cup tomato ketchup
- ½ cup hoisin sauce
- ¼ cup orange juice
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp lime juice
- 2 tbsp honey
- ½ tsp onion powder
- ½ tsp 5-spice powder
- 1 clove garlic, finely chopped
- Sea salt and fresh ground black pepper
- Shredded slow cooked meat of your choice
- In a medium sized pot, combine all ingredients, except the precooked meat. Bring to a boil stirring frequently, then reduce heat and simmer until sauce has thickened, stirring occasionally.
- Add meat of choice, season with salt and pepper to taste and stir though. Keep warm to serve.
- Make burgers with bread of your choice and top with any combination of salad, coleslaw, mayonnaise or mustards you care to use.
Checkout some more Bundaberg Brewed Drink Inspired recipes.