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Beer Braised Beef & Onions Recipe

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This recipe for Beer Braised Beef & Onions is from 2010 Holiday Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. onions
5 lb. boneless beef chuck roast, tied
2 tbsp. vegetable oil, divided
2 bay leaves
2 - 12 oz. bottles of beer
2 tbsp. red wine vinegar
Directions:
Directions:
Slice onions lengthwise 1/4" thick.
Pat beef dry and season with 2 1/2 tsp. salt and 1 tsp. pepper. Heat 1 tbsp. of oil in 5-6 qt pot over medium high heat until it shimmers. Brown all sides of beef, about 15 minutes then transfer to a plate.

Cook onions and bay leaves and 1/2 tsp of salt in remaining tbsp of oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.

Meanwhile preheat oven to 350º with rack in the middle. Cut a round of parchment paper the diameter of the inside of the pot (near the top). Set the parchment round aside.

Add beer and vinegar to onions and bring to a boil, stirring and scraping brown bits from bottom. Add beef and meat juices from plate and return to a boil.

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.

Transfer meat to cutting board and let stand, loosely covered, about 20 minutes. Cut off string and slice meat.

 

 

 

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