|Copyright 2012 LtDan'sKitchen blogs|
Beef Braised in Beer - Adapted*
4-5 lbs beef chuck
4 oz bacon, diced
2 tbsp garlic, minced
2 large onions, diced finely
2 bottles of dark ale
flour for dredging
salt and pepper
6 cups beef broth
3 tbsp Dijon mustard
1 tsp thyme, dried
4 tbsp olive oil
1. Coat the beef pieces with the flour. Meanwhile, in a large pot over
medium high heat, brown the bacon until it has rendered its fat and is
crisp. Spoon out the bacon and set aside.
2. Tap off the excess flour and brown the beef in batches on all sides on
the bacon fat. Set aside.
3. Add the olive oil and saute the garlic and onions. Season with salt and
pepper. Continue to cook until softened. Return the bacon pieces and the
thyme. Cook for another minute.
4. Add the broth and bring it to a boil. Drop the browned meat carefully into
the broth and add the beer. Bring to a rolling boil and cover. Lower the
heat to low and continue to simmer for about 2-3 hours or until the meat
5. Once the meat is tender, add the mustard and check for flavor. Adjust
accordingly. Simmer for another 10 minutes.
6. To serve, slice the meat pieces into thin slices. Fan out the meat pieces on
a large tray and drizzle the sauce over it. Serve the remaining sauce on
the side. Sprinkle with chopped parsley if desired.
* Lidia's Italy: Beef Braised in Beer (Brasato alla Bira).