BEER-BRAISED BEEF WITH ONIONS
I wasn't even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.
Categories meat
Time 3h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees.Heat oil in a large dutch oven over high heat.Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart. Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.Serve with very crust bread to sop up the juice.
BEER-BRAISED BEEF AND ONIONS
This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.
Provided by blucoat
Categories Stew
Time P4DT40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
- Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
- Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
- Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
- Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
- Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary. Serve braised beef with onions and sauce.
Nutrition Facts : Calories 534.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 187.1, Sodium 240.3, Carbohydrate 19.9, Fiber 2.9, Sugar 7.2, Protein 62.2
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
STEAK WITH BEER-BRAISED ONIONS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
- Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
- Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.
Nutrition Facts : Calories 580, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 537 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams
BEER-BRAISED BEEF
Steps:
- Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
- Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
- Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
- To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan.
- Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender. Let rest for 15 minutes before slicing thinly against the grain.
- Serve on a platter along with the vegetables and any extra braising liquid as a sauce.
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
BEER BRAISED ONIONS
These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.
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.
SLOW-COOKED BEER-BRAISED BEEF
This main dish meal can be cooked in the oven if you don't have a slow cooker. Just follow the alternate directions below if you choose to not use the slow cooker. You can serve this with rye bread to sop up the juices.
Provided by CookingONTheSide
Categories Roast Beef
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To use a slow cooker, omit oil and place beef directly into cooker.
- Top with remaining ingredients.
- Cook on high for 1 hour.
- Reduce heat to low and cook for 5 hours or until roast is very tender.
- If you don't have a slow cooker, heat a large pot over high heat.
- Add oil.
- Brown roast on all sides.
- Add beer, onion, soy sauce, pepper and basil; bring to a boil.
- Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender.
- Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.
Nutrition Facts : Calories 560.5, Fat 24.2, SaturatedFat 9.6, Cholesterol 224.5, Sodium 364.6, Carbohydrate 7.6, Fiber 0.9, Sugar 1.2, Protein 73
WINE-BRAISED CHUCK ROAST WITH ONIONS
This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!
Provided by MA HIKER
Categories Roast Beef
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
- Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
- Brown beef on all sides, about 15 minutes total.
- Transfer beef to a plate.
- Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
- Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
- Add wine and water and bring to a boil.
- Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
- Let beef stand, uncovered, in onion gravy about 15 minutes.
- Cut into 1/2 inch thick slice and serve with onion gravy.
Nutrition Facts : Calories 577.2, Fat 23.1, SaturatedFat 8.9, Cholesterol 199.6, Sodium 1051.9, Carbohydrate 17.8, Fiber 2.9, Sugar 7.3, Protein 65.8
BEER-BRAISED BEEF AND ONIONS
Provided by Jane Daniels Lear
Categories Beer Beef Onion Braise Sauté Super Bowl Father's Day Dinner Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
- Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
- Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
- Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
- Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
- Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
- Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
- Serve braised beef with onions and sauce.
BEER-BRAISED POT ROAST AND VEGETABLES WITH POLENTA
Make and share this Beer-Braised Pot Roast and Vegetables With Polenta recipe from Food.com.
Provided by Warren B.
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
- Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
- Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
- Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat.
- Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
- To serve, spoon the polenta into wide entree bowls and spoon the pot roast, vegetables, and gravy on top.
Nutrition Facts : Calories 439.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 153.1, Sodium 828.5, Carbohydrate 19.8, Fiber 4.5, Sugar 8.3, Protein 52.1
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