- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Beer Braised Beef

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Beef
Recipe Preparation Level: moderate
    Turning a tough cut of meat into a hearty, succulent meal involves neither alchemy nor magic, only a couple of hours of slow simmering. Braising, as the process is called, can be done on top of the stove or, as with this recipe, in a Dutch oven, and most meats are perfectly eligible candidates for this type of cooking. Many recipes call for a simple stock or red wine—some even employ orange juice—which imparts a flavor to the meat and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and sautéed onions.

    Serves 6 to 8

    1/4 pound slab bacon, cut into 1/2-inch cubes
    3 pounds beef chuck, or round, cut into 1/2-inch slices
    Coarse salt and freshly ground black pepper
    2 to 3 tablespoons canola oil
    2 large onions (about 1 1/2 pounds), thinly sliced
    2 12-ounce bottles ale (about 3 cups)
    2 tablespoons all-purpose flour
    4 sprigs thyme
    3 sprigs flat-leaf parsley
    3 bay leaves
    Boiled small new potatoes, for serving

    1. Adjust rack to bottom third of oven and heat to 325°. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper towel-lined baking sheet; set aside.

    2. Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium-high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.

    3. If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions and deglaze with about 2 tablespoons of the ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.

    4. Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork tender, about 2 hours. Remove herb bundle, and discard. Taste and adjust for seasoning. Serve with boiled small new potatoes.

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.