By Tracey
Beer-Braised Beef and Onions
from Gourmet
Ingredients:
- 1 (5-pound) boneless beef chuck roast, tied
- 2 tablespoons vegetable oil, divided
- 3 lbs yellow onions, cut into 1/4-inch thick slices
- 2 bay leaves
- 2 (12-oz) bottles pilsner-style beer
- 2 tablespoons red-wine vinegar
Directions:
Set a large Dutch oven over medium-high heat and add 1 tablespoon of the oil. Pat the beef dry and season liberally with salt and pepper. When the oil starts to shimmer, add the beef and brown on all sides, which will take about 10-15 minutes. Remove the beef to a plate and set aside.
Reduce the heat to medium, and add the remaining tablespoon of oil to the pot along with all of the onions, the bay leaves and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are softened and well browned, about 20-25 minutes.
Meanwhile, preheat oven to 350 F. Cut a round of parchment the same diameter as the inside of your pot.
When the onions have cooked, add the beer and red-wine vinegar to the pot. Scrape the bottom of the pot with a wooden spoon to release the browned bits. Bring the mixture to a boil, then add the beef and any accumulated juices on the plate. Return the mixture to a boil, then remove the pan from the heat.
Place the parchment round on top of the beef, then cover the pot and transfer to the oven. Cook for about 3 1/2 hours, or until the meat is fork tender. Transfer beef to a cutting board, tent with foil, and let rest for 20 minutes before slicing. Skim the fat from the top of the sauce and discard the bay leaves. Serve the beef with the onion-sauce mixture.
To make ahead: When the beef finishes cooking, allow to cool then refrigerate for up to 4 days. When you’re ready to eat, remove and discard the solidified fat from the sauce. Slice the beef, then transfer to a 13×9 baking dish and top with the sauce/onions (the sauce will not have a pleasant consistency, but just go with it, all will be remedied when you reheat). Cover the pan with aluminum foil and reheat for 45 minutes in a 325 F oven.
