Beer-Braised Beef and Onions

Name: Beer-Braised Beef and Onions
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms boneless beef chuck roast, tied; 680 grams pilsner-style beer such as Budweiser; 1 kilograms onions; 2 Tbsps red-wine vinegar; 2 Turkish bay leaves or 1 California; 2 Tbsps vegetable oil, divided

Beer-Braised Beef and Onions might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 634 calories, 56g of protein, and 36g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes approximately 75 hours. A mixture of red-wine vinegar, beer such as budweiser, turkish bay leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Halve onions lengthwise, then slice lengthwise 1/4 inch thick.

Ingredients you will need

Onion

Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Ingredients you will need

Pepper

Beef

Salt

Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Bay Leaves

Onion

Salt

Cooking Oil

Equipment you will use

Pot

Meanwhile, preheat oven to 350°F with rack in middle.

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Oven

Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.

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Baking Paper

Pot

Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits.

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Vinegar

Onion

Beer

Add beef and meat juices from plate and return to a boil.

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Beef

Meat

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.

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Meat

Equipment you will use

Oven

Transfer beef to a cutting board and let stand, loosely covered, 20 minutes.

Ingredients you will need

Beef

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Cutting Board

Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.

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Bay Leaves

Sauce

Meat

Serve braised beef with onions and sauce.

Ingredients you will need

Onion

Sauce

Beef

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 a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Ingredients you will need

Sauce

Beef

Meat

Equipment you will use

Baking Pan