This was really, really good. Probably the best roast I've ever made. I used a very good cut of beef (read expensive) but I think this would be just as good with a cheaper cut of meat. The flavor was so wonderful that I kept thinking about it for days! This is just another example of a few simple ingredients making a wonderful tasting dish.
Beer Braised Beef and Onions was pretty simple and easy to make. Throw everything in the pot and let it cook in the oven. Not something to normally make after work because of it's long slow cooking time. But if you're like me, you'll make it after work and relish the leftovers. This recipe mentions that it will have the best flavor the next day and they weren't kidding. Even my mom mentioned how great this was heated up. I was able to use the leftover beef to make several recipes. The simplest was heating up some of the onions, beef and sauce and serving it over some egg noodles. There was a lot of liquid in the bottom of the pot that went great over rice (any kind of pasta or polenta would probably work too). And I was able to find a soup recipe that used the leftover roast (that will be my next post!).
This will definitely be my go to roast recipe in the future. It makes a lot of roast so it would be perfect for a crowd. The recipe came from the February 2009 issue of Gourmet. It might be too early to send to the 'gourmet, unbound' blog as a February entry, but it reminds me how wonderful the recipes in Gourmet magazine could be. And it makes me sad that I no longer get the magazine in my mailbox.BEER-BRAISED BEEF AND ONIONS
3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar
3 teaspoons salt, divided
1 teaspoon pepper
Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
Pat beef dry and season all over with 2 1/2 teaspoons of the salt and the pepper. Heat 1 tablespoon oil in a wide 5-6 quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
Meanwhile, preheat oven to 350 degrees with rack in middle. Cut a round of parchment paper the diameter of the inside of the pot (near the top). Set parchment round aside.
Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
Serve braised beef with onions and sauce. Makes 6-8 servings.
Note From Gourmet: 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 shallow baking dish. Cover tightly with foil and heat in a 325 degree oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce
Note: I used regular yellow onions. I used a California bay leaf. I can't tell you what beer we used because we tossed and recycled the bottles before I thought about it. It was not Bud, it was some pilsner beer in bottles that Mr. L likes.
The great part about this roast, other than the wonderful flavor, was being able to use it in so many other dishes so don't be afraid of the huge hunk of meat. I do plan on making this again with a cheaper cut and yes, cheap Bud beer so I'll let you know how it works.