***By special request of Chowhound***
Having company tonight for dinner, and I made this last night and put in the fridge...Beer Braised Beef & Onions, from the Feb 2009 issue of Gourmet magazine.
Browned/seared the seasoned (salt & pepper) beef (Any cut will work. I used sirloin and tied it with butcher twine) in the dutch oven with a bit of oil, then set off to the side...
Scraped down the sides and bottom of the pan and cooked down 4 cups of sweet onions, two bay leaves, two carrots chopped and two stalks of celery chopped. Added a little salt, pepper and garlic powder.
Put the beef back in on top of the veggies and added beer (MGD) half way up the side of the roast, then cooked covered for 3 1/2 hours on 350 F. I checked after 2 hours, and added more beer to bring up the moisture level.
Mopped down the carmelization from the sides of the pot, removed and tosses the bay leaves, chewed up the veggies with my Braun stick mixer, added 1/8 C flour shaken with 1 cup of cold water, and thickened the gravy. Cut the beef after it rested for 1/2 hour, layered it in a glass dish and smothered with gravy. Cooled and covered with plastic wrap in the fridge overnight and will reheat before dinner. (To reheat, preheat oven to 325 F, remove plastic wrap, cover tightly with aluminum foil, and bake for 45 minutes.)
Will serve with mashed potatoes, corn and fresh Italian bread. Your sides may vary.
Having company tonight for dinner, and I made this last night and put in the fridge...Beer Braised Beef & Onions, from the Feb 2009 issue of Gourmet magazine.
Browned/seared the seasoned (salt & pepper) beef (Any cut will work. I used sirloin and tied it with butcher twine) in the dutch oven with a bit of oil, then set off to the side...
Scraped down the sides and bottom of the pan and cooked down 4 cups of sweet onions, two bay leaves, two carrots chopped and two stalks of celery chopped. Added a little salt, pepper and garlic powder.
Put the beef back in on top of the veggies and added beer (MGD) half way up the side of the roast, then cooked covered for 3 1/2 hours on 350 F. I checked after 2 hours, and added more beer to bring up the moisture level.
Mopped down the carmelization from the sides of the pot, removed and tosses the bay leaves, chewed up the veggies with my Braun stick mixer, added 1/8 C flour shaken with 1 cup of cold water, and thickened the gravy. Cut the beef after it rested for 1/2 hour, layered it in a glass dish and smothered with gravy. Cooled and covered with plastic wrap in the fridge overnight and will reheat before dinner. (To reheat, preheat oven to 325 F, remove plastic wrap, cover tightly with aluminum foil, and bake for 45 minutes.)
Will serve with mashed potatoes, corn and fresh Italian bread. Your sides may vary.
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