Okay, so this is from over a year ago! Oops. Time to catch up on some blogging!
The weather is going to be turning cooler here soon (okay, okay…“soon” may be a bit hopeful) and this braised beef recipe is an excellent Sunday meal! The original is from the GQ November 2008 magazine (who would’ve thunk a men’s fashion magazine would have great recipes!), but it’s not available online for some reason. We lost the recipe in our move, so when we found it again, I knew it had to go up on the blog!
Get ready for yum!
3 pounds beef chuck, in chunks
Salt and pepper
Carrots and onions, chopped
Parsley (3 sprigs)
- Season the beef with salt and pepper liberally. You want to use an inexpensive cut of beef. The braising and then cooking in the oven will soften up the fats and make delicious, tender morsels out of cheap meat.
- Over medium flame, coat the base of a heavy-bottom pot with oil. When the oil is hot, add the beef and cook on all sides until it’s evenly brown and crispy. Remove and place on a plate, uncovered.
Gotta make sure the chef is well lubricated!
- Pour in a bit of beer, let simmer, and “scrape up the tasty brown bits” with a spoon.
- Add the vegetables. Use enough to make a deep bed—two large onions and three big carrots—it all depends how big the pot is. You can also add unpeeled garlic.
- Cook on low, stirring occasionally, for about 45 minutes or until the vegetables are well caramelized.
- Preheat the oven to 350 degrees.
- Place the beef back into the pot, nestled in among the vegetables.
Pour in more beer so that it comes up about half way on the sides of the meat. You may need more than one can of beer.
- Cover, place in the oven, and cook for two to three hours—or until the meat is melting and tender.
While we waited for the beef to stew, we decided to make some mashed potatoes. We got this cool immersion blender for the wedding, so Luke decided to try it out.
Yeah, you can maybe tell from the picture…the mashed potatoes were really sticking to each other. Turns out the immersion blender is THE WORST WAY to make mashed potatoes. It does something to the starches and makes gummy goo instead of delicious, fluffy mashed potatoes. Yeah, we stick to making salsa and soups with the immersion blender now.
Two-and-a-half hours later, the smell was heavenly. We pulled the beef out of the oven and this gorgeous sight greeted us:
- Remove the meat, place on a plate, and cover with aluminum foil.
Pour the cooking liquid through a mesh strainer and discard the vegetables. (Don’t ask me why there’s two step 9’s. WordPress is weird some times).
You can either keep the beef in chunks or shred it. Pour some of the cooking liquid over it and serve the rest on the side. Goes great with egg noodles or mashed potatoes (just don’t use the immersion blender!).
You can make this dish with other proteins (lamb, pork shoulder, beef short ribs) and vegetables (fennel and ginger with pork, parsnips or cloves). You can also use different types of beer (the original called for Budweiser) or even red wine (the traditional liquid for braising).
P.S. The fat seems low on this. I use the Livestrong Recipe builder to get the nutrition facts…