Beer braised beef with carrots and potatoes recipe (2024)
by Roxana8 Comments
Flavorful beer braised beef with carrots and potatoes, cooked slow and low in the oven is an effortless weeknight meal. One bite of this tender, juicy, tad spicy beef is going to send you over the moon.
One pot meals are by far my favorite dinners. The thought of having just one pot to wash when I’m done is music to my ears.
I don’t know about you, but no matter how many times I run the dishwasher (most days twice a day, I may add) there’s always at least one dirty dish in the sink. It probably doesn’t help that I’m a food blogger and it’s my job to make a completely out-of-this-world mess in the kitchen every single day. I really love that part, cleaning the mess … my least favorite. Where’s that magic wand when you need it?
Anyhow, back to one pot meals, don’tthey seem magical? Not only is it easier to only have to clean one pot, but one pot dinners are also easy recipes that are perfect for busy families.
Between after school activities, checking on homework and taking take of the house,aren’t one pot dinners your go-to meals? And, my friends, this beer braised beef with carrots and potatoes fits the bill!
I don’t usually share beef recipes here on the blog, not because we don’t enjoy it as much as chicken, but because it’s so hard to photograph it. I’ve been making this braised beef since I first saw the recipe in December’s issue of Rachel’s Ray magazine and photographed it a few times, unfortunately it’s just this ugly thing and no matter how delicious it is, it simply does not look appetizing.
By a miracle, the light was soft in my kitchen one afternoon as I was getting ready to make it again for dinner. It’s still not perfectly looking, but trust me when I say, it’s really out-of-this-world good!
The beef is tender and juicy, full of flavor and the carrots and potatoes are perfectly cooked. I hate mushy vegetables, but these ones have a little bite to them. Mmm, oh so good!
It takes a little bit of time and planning to make this meal, since it requires to be slowly cooked in the oven for 1 1/2 hours but you can do all things around the house while dinner is cooking. A win-win! And yes, you can make it in your slow cooker as well. Follow the first 5 steps. Instead of placing the pot into the oven, transfer it to the slow cooker, cover and cook it on low for a couple of hours.
The process of slowly cooking the beef in a low-temperature oven, allows the beef to absorb all the flavors without being rushed and hurried. Just give it time to simmer and it will reward you with the most amazing meal you can feed your family.
Beer braised beef with carrots and potatoes recipe
Yields 6-8 servings
Flavorful beer braised beef with carrots and potatoes, cooked slow and low in the oven is an effortless weeknight meal. One bite of this tender, juicy, tad spicy beef is going to send you over the moon.
In a large, heavy ovenproof pot or Dutch oven, cook the bacon over medium flame for about 5 minutes. Stir in the onion and the sugar.
Cover and cook over medium flame, stirring occasionally, until the onion is deep brown, about 12 minutes. Stir in the beer, scraping up any browned bits from the bottom of the pan.
Add the chopped carrots, potatoes and beef to the pot. Stir in the ground allspice, bay leaves, mustard, thyme, salt and pepper.
Bring to a simmer over medium flame.
Cover, transfer to the oven and cook until the beef and vegetables are tender, about 1 1/2 hours.
Remove and discard the bay leaves
Serve warm with crusty bread.
Notes
recipe adapted from December's issue of Rachel Ray's magazine.
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Try Stout or Porter. Whatever you choose, make sure it is not a lighter beer like a blonde or a pilsner. You want something that will stand up to the beef and give you some flavor in the braising liquid.
Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.
Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.
Baking or broiling meat in beer for dishes such as pork chops, short ribs, or pulled pork can add a dark, rich color to the meat and give it a deeper flavor. Some people prefer to use beer as a brine or marinade for meat.
Braising beef for less than two hours tends to yield a tough, rubbery result. A two-to-three-hour braise can be ideal for dishes where you want tender, melt-in-your-mouth chunks, like a beef stew, while a three-to-four hour braise can be ideal for a shredded result, like ropa vieja and barbacoa.
How? From low and slow cooking. The temperature in a slow cooker rarely surpasses 170°F (75°C) to 175°F (80°C). Thanks to this gentle heat, the meat retains more of its natural juices than with the previous two methods, and is therefore less dry.
However, not all beers are created equal, Light beer does not add a lot of flavor to the meat. Heavy, dark beers add a little too much, often bitter. The best sort of beer to soak your meat in would be an amber or nut brown ale, not too light and tasteless but not too dark and bitter.
Cooking with beer adds a deep, earthy flavor to savory dishes such as chili, soup, and stew; and a nutty, caramelized flavor to baked goods. It's great for just about every cooking technique, too: baking, braising, deglazing, battering, sauces, marinating, and simmering.
The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables.
Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan. Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender.
Most braises are done with stock and/or wine. But a splash of this or that brings balance, complexity, and depth to the final product. Broth (or stock) underscores the meatiness of the main ingredient. Match the broth with the protein when you can, but chicken broth is universal.
Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful. Marinate using beer for an hour or more before grilling.
Surprising but true: Cooking with beer can actually be a healthy way to flavor food—here's why. A 12-ounce bottle of regular beer has about 150 calories and is free of fat and cholesterol. It also has very little sodium-only 1% of the recommended daily allowance.
Most importantly, ignore what cookbooks say about marinating with beer. Beer doesn't tenderize meat any more than lemonade (nor does wine or vinegar-based marinades). And be careful: If meat is left in the liquid too long, it will take on the grayish hue of a government-issue metal desk.
Add the vinegar, chicken stock and beer, and bring to a simmer, scrapping up any bits that are stuck to the bottom of the pan. Nestle the brisket into the pot, making space between the vegetables, and cover with a tight-fitting lid. Place in the oven and cook for 3 1/2 hours, or until fork tender.
For beef stews, we really like using porters. These beers tend to have a lot of caramelized and toasted malt flavors that work very well with slow-cooked meat, but without going into the coffee-like bitterness of many stouts.
Using beer as the braising liquid immediately adds flavor to the meat — meaning you can get away with fewer ingredients total. In fact, this brisket requires just five: onions, tomatoes, dried oregano, garlic, and the beer. Full-flavored Modelo is a great choice, but any Pilsner-style lager will work in its place.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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