Beer-Braised Beef and Onions

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.

Comments

[Debbie]

What cut of beef did you use? This looks amazing!

[Medical Treatment]

I think the beef looks so juicy inside and out side,...and looks mouth watering.

[noble pig]

You know, the cut REALLY makes a difference in tenderness. It looks like it was a great meal.

[Ann]

I made this last week with pork chops & guinness. Yum.

[Chef Barbie]

dude, this looks delicious!

[peabody]

Beer and beef. Clearly just from that alone it is wonderful. :)

[Elle]

Oooooh this sounds like the perfect thing to have when the rain is pouring down outside...as it will this coming week...so thank you, thank you for the recipe!

[Mom]

Oh yeah, I remember this. It was very good. I bet it would taste good with pork roast.

[Mrs. L]

Debbie - I just went to the buther and asked for a boneless beef chuck roast so I assume that's what I got (though I wouldn't know the difference)

Noble - I admit, we prefer Lunardis meats over the standard grocery stores. The meats (and chickens) just always seem tastier and tender.

Ann - Yum, guinness would be great in a dish like this.

Chef Barbie - Next time I make this (and you know I will) I'll save you some.

Peabody - I used to give Mr. L crap because he always had some beer in the fridge. Now I'm glad cuz I use it for cooking.

Elle - It also made the house smell wonderful while we were stuck inside and it was cooking. Let me know how it turns out if you make it..

Mom - I'll be sure to bring you some when I make this again.

[Lara]

Yum, this sounds so good! I might have to make it soon!

[grace]

no doubt the fellers in my life would go crazy for this. it wouldn't pain me too much to eat it, either. :)
by the way, your christian bale comment made me laugh quite boisterously--thanks. :)

[Louise]

Oh, Mrs L, this looks luscious! Lunardi's is always the way to go for meats, and their butchers certainly wouldn't steer you wrong.

[Cara]

I always have the hardest time cooking large cuts of beef. This recipe sounds delicious! I'm hoping to try it out next week!

[dining room tables]

The onions looked so nice! It looks like it is caramelized in a very nice way!