Sunday, August 24, 2008

Beer Braised Pot Roast

One of my personal favorites cooked in my favorite beverage, BEER! One of cookings most effective tenderizers is beer, when slow cooked the acids in the beer break down the fatty tissue to soften the meat. Recipe:
2.5 LB Beef Roast
1.5 Large Yellow Onions cut largley
4 LArge Carrots cut into 1/4 inch peices
2 Shallots cut coarsley
1 bottle stout beer
1/4 cup water
4 Tbs Olive Oil

In a large Pan Heat oil on medium. Brown roast on all sides (about 3 minutes on all sides). Remove roast and place onions,Shallots and Garlic(if desired), Cook until tender. Replace roast and add water and beer. heat to a simmer then turn heat down and simmer for 1.5 to 2 hours. (or until internal temp reaches 160 degrees) remove from pan and drain broth into a bowl separating the onions from the juice. replace the juice to pan and add two to three TBS or flour. heat until simmering, wisk frequently until desired thickness is reached. Serve with Mashed Potatoes or any other Veggies that would be good smothered in Gravy. Beer is so fun to cook with, and relatively easy. Good Luck!

Recommended Pairings include: Tripels, Quadrupels, Belgian IPA/Pale ales.

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