Guinness Braised Rump Roast Food

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.

BRAISED RUMP ROAST AND VEGETABLES

Steps:

• Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.
• Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
• Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

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.

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

GUINNESS BRAISED BRISKET

Steps:

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

GUINNESS BRAISED POT ROAST

Steps:

• Heat a large Dutch oven and add a tablespoon of olive oil.
• If you have a big piece of meat, cut it in half or in quarters.
• On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
• Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
• Once the onions are near translucent, pour both bottles of Guinness over the meat.
• Add the thyme and other spices and stir.
• Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
• Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
• The sauce should thicken a bit as it continues to cook over the next few minutes.
• Season the gravy with salt and pepper to your liking.
• Serve with mashed potatoes and veggies for true comfort food!

POT ROAST WITH GUINNESS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain.
• Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly.
• Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
• Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
• Bring mixture to a boil, stirring constantly.
• Add the bay leaf, thyme, sugar.
• mustard, tomato paste, and season to taste with the salt and pepper.
• Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).