Categories
Recipes Roasts

Beer-Braised Beef and Onion Recipe Review

Excellent NYT recipe. Chunked-up Hay Creek grass-fed beef chuck roast holds it’s own in the intensely flavorful sauce. Fat Tire “Belgian Style Ale ” worked well in the recipe and as an accompaniment. I used dried parsley and thyme and chopped-up bay leaves coarsely with knife and left them in with the beef. Sourdough bread went well with; thinking maybe a sourdough rye would work even better. Dijon good  too!

Update: Nice with Artisan Sourdough Rye . Divine with pan-fried garlicky red potato slices.

INGREDIENTS

  • 1 tablespoon kosher salt, more as needed
  • 1 teaspoon black pepper, more for garnish
  • 6 bay leaves
  • 2 teaspoons sweet paprika, more for garnish
  • 4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil, more as needed
  • 4 Spanish or very large yellow onions, thinly sliced
  • 6 sprigs fresh thyme
  • 4 sprigs fresh parsley, plus chopped parsley, for garnish
  • 1 tablespoon tomato paste
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 cups beef or chicken stock, preferably homemade
  • 1 cup beer, preferably Belgian-style or brown ale
  •  Flaky sea salt, for garnish
  •  Dijon-style mustard, preferably extra-hot, for serving

PREPARATION

  1. In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
  2. Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
  3. When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
  4. Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
  5. Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
  6. Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
  7. If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

Tip

  • To make this in an electric pressure cooker, reduce stock to 1 cup and cook at high pressure for 35 minutes. If using a slow cooker, cook on low for 5 to 7 hours.


 

Categories
Recipes Roasts

Oxtail Stew: takes the chill off the coldest day

 

This recipe has evolved over the years from an old “Joy of Cooking” version. Better, easier and more healthy.

Begin by browning 3-4 pounds of thawed Oxtail or Soup Bones (pictured) in a skillet w/lard or tallow.  Rotate each piece at least twice until browned on meaty surfaces. Transfer to a 5 quart lidded pot , fill to cover w/water and add peppercorns (10-20 each), bay leaves (3-4),  and salt( 1-2 tsp). While pot is heating , saute until translucent/beginning to caramelize 1-2 cups coarsely chopped onion. Add onion to pot, bring to simmer, cover and stew for 4 hours. You can either remove bones at this point or leave them in. Meat should separate easily from bone.

When stewing time is up add 1/3 cup quick or medium pearled barley, 16 oz stewed or crushed tomatoes (or 2T tomato paste if you prefer a thicker, more sauce-like broth), 1-2 cups coarsely chopped red cabbage, 3 sliced carrots, 1-2 T dried parsley, and 1 tsp each marjoram, thyme,basil and sage. Bring to a low boil and cook uncovered another 30 minutes or until reduced to desired consistency. Serve w/ course salt and pepper and a good sourdough.


 

good stuff