BEER-BRAISED BEEF
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor 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 saut;ed onions. Serve with small boiled new potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Adjust rack to bottom third of oven, and preheat to 325 degrees. 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.
- 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.
- If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons 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.
- 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 hot.
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Dasha Murga
[email protected]I'm not a big fan of beer, but this dish was still delicious. The beef was fall-apart tender and the sauce was very flavorful.
Shahzaib Cheema
[email protected]Overall, this is a great recipe for beer-braised beef. The beef is tender and flavorful, and the sauce is rich and savory. I would definitely recommend it!
Bakhtullah Bey
[email protected]This recipe is a great way to use up leftover beer. The beef was tender and flavorful, and the sauce was rich and savory.
Mampho Hlatshwayo
[email protected]The beef was a bit tough, but the sauce was delicious. I will try cooking it for a longer period of time next time.
Odisa Beltran
[email protected]This dish was a bit bland for my taste. I added some extra spices and it was much better.
JAY Gaming
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved the tender beef and the flavorful sauce. I will definitely be making this again.
Marie Delorme
[email protected]This beer-braised beef recipe is a keeper! The beef was tender and juicy, and the sauce was so flavorful. I loved the addition of the vegetables, which added a nice sweetness to the dish.
Eftu Alam
[email protected]Delicious! The beef was melt-in-your-mouth tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect comfort food meal.
Hameedullah Pathan
[email protected]The recipe was easy to follow and the beef came out perfect! I will definitely be making this again.
Tex Palyszniuk
[email protected]A bit too much work for me, but the end result was worth the effort! The beef was incredibly tender and flavorful.
sudeer Jan
[email protected]I followed the recipe exactly and the beef turned out amazing. The meat was so tender and flavorful. My family loved it!
PRESHIKA AVODIANUND
[email protected]This beef dish was a hit at my dinner party! The rich, savory flavors of the beer and braising liquid infused the meat perfectly, resulting in a fall-apart tender texture. Highly recommend!