Guinness Braised Beef Food

GUINNESS BRAISED BEEF

Steps:

• Cut roast into large 2 - 2 1/2" chunks. Trim excess fat while prepping.
• Cut unpeeled carrots into 2 inch pieces and cut onion into eighths.
• Place beef pieces in bowl, salt & pepper aggressively and sprinkle with brown sugar. Allow beef to rest for a few minutes if time permits.
• Preheat oven to 275 degrees F.
• Heat 2 tablespoons oil in heavy dutch oven over medium high heat until the oil shimmers. Brown beef in three batches, making sure all sides of the beef cubes are seared. Remove beef to platter.
• Add remaining 2 tablespoons of oil to pan to heat. Add carrot and onion and cook over medium high heat for 4 to 5 minutes until slightly browned. Sprinkle flour over vegetables then stir and cook for another 2 - 3 minutes.
• Add Guinness to pan and scrape brown bits from bottom. Add beef broth and return beef to pan. Bring to a boil. Once beef comes to heat, cover tightly with lid, and place in preheated oven. Cook for at least 3 hours, checking occasionally that the juice is holding up.
• If the gravy is too thin, remove the lid from the pan and turn up the heat to 350 degrees F for the last half hour of cooking.

GUINNESS BRAISED BEEF

Steps:

• Coat the chuck roast in flour and liberally season with salt & pepper.
• In a dutch oven or large stockpot, heat olive oil to high.
• Sear the beef for on all sides until golden brown, working in batches if needed.
• Remove the beef from the pan, leaving any liquid in the pot, and reduce heat to medium.
• Add onions and cook for about a minute - stirring frequently.
• Return beef to the pot and add remaining ingredients.
• Cover the pot and reduce heat to low. Simmer for 2 - 2 1/2 hours, or until beef is tender and liquids have thickened.
• Remove celery from pot, and adjust seasoning to taste before serving.

BEEF AND GUINNESS STEW

Steps:

• Cut the beef into 5cm/2" chunks. Pat dry then sprinkle with salt and pepper.
• Heat oil in a heavy based pot over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.
• Lower heat to medium. If the pot is looking dry, add oil.
• Cook garlic and onion for 3 minutes until softening, then add bacon.
• Cook until bacon is browned, then stir through carrot and celery.
• Add flour, and stir for 1 minute to cook off the flour.
• Add Guinness, chicken broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
• Return beef into the pot (including any juices). Liquid level should just cover - see video or photos.
• Cover, lower heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by now. Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.
• Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.
• Serve with creamy mashed potatoes!!

GUINNESS BRAISED BRISKET

Steps:

• put all ingredients into crockpot.
• cook on high 8 hours.
• cut brisket across the grain, serve.
• enjoy.

GUINNESS BRAISED BEEF WITH MUSHROOMS

Steps:

• Arrange rack in lower third of oven. Preheat oven to 350 degrees.
• Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed.
• Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes.
• Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth.
• Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking.
• Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.).
• Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes.
• Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.

STOUT-BRAISED STEAK WITH STACKED CHIPS

Steps:

• Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
• Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
• For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
• When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
• Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
• To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.