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Wednesday, December 15, 2010

Beer Braised Beef with Onions

Source-The Pioneer Woman

A sad note, I don't have a dutch oven that is oven safe.  So instead of wallowing in my inability to make this recipe, I decided to adapt things a bit and use my slow cooker.  Took about 4 hours instead of 3 for the meat to reach that fall apart doneness.

  • 1 whole Chuck Roast, 2 1/2 To 5 Pounds
  • Salt And Pepper To Taste (Be Generous!)
  • 3 Tablespoons Olive Oil
  • 4 whole Onions, Peeled And Sliced Thick
  • 5 cloves Garlic Chopped
  • 2 cans Beer
  • 1 teaspoon Ground Thyme
  • ½ teaspoons Rosemary Leaves
  • Preheat oven to 275 degrees.
  • Heat oil in a large dutch oven over high heat.
  • Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium.
  • Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste—about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
  • Cook in oven for 2 1/2 to 3 hours, or until meat is fork tender and falling apart.
  • Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
  • Serve with very crust bread to sop up the juice.
Next Time- I wish I had had the crusty bread Ree mentions!!

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