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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.


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  1. Pat beef dry and season all over with 2 1 / 2 teaspoons salt and 1 teaspoon pepper
  2. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers
  3. Brown beef on all sides
  4. About 15 minutes
  5. Then transfer to a plate
  6. Cook onions with bay leaves and 1 / 2 teaspoon salt in remaining tablespoon oil in pot
  7. Scraping up brown bits from bottom and stirring occasionally
  8. Until onions are well browned
  9. About 25 minutes
  10. Meanwhile
  11. Preheat oven to 350f with rack in middle
  12. Cut a round of parchment paper the diameter of the inside of pot
  13. Set parchment round aside
  14. Add beer and vinegar to onions and bring to a boil
  15. Stirring and scraping up brown bits
  16. Add beef and meat juices from plate and return to a boil
  17. Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork
  18. About 3 1 / 2 hours
  19. Transfer beef to a cutting board and let stand
  20. Loosely covered
  21. 20 minutes
  22. Cut off string
  23. Then slice meat
  24. Skim off fat from sauce and discard bay leaves
  25. Reheat if necessary
  26. Serve braised beef with onions and sauce

Step 15

Total Time in Minute 5800

Ingredients Count 6

cooking beer braised beef and onions

See More Relate Photo



Boneless beef chuck roast

Vegetable oil

Turkish bay leaves


Red wine vinegar

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