thepioneerwoman5.0
Beer-Braised Beef with Onions
I wasn’t even sure what to call this. All I knew was, I made a pot roast and used beer for the liquid instead of broth or wine or water or consomme.
👥 6 Servings⏱️ Prep & Cook: 3h 5m⏳ Prep: 5 min🔥 Cook: 3h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●dutch oven
- ●pan
- ●pot
📝 Preparation Steps
1
Preheat oven to 275 degrees.
2
Heat oil in a large dutch oven over high heat.
3
Season meat generously with salt and pepper. Sear meat on both sides, about ⏱️ 2 minutes per side. Remove meat from pan. Lower heat to medium.
4
Throw in onions and garlic. Stir for ⏱️ 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon. (Do not undersalt!) Add meat to pot, put to submerge, and place lid on pot.
Garlic, Chopped5 clovesBeer2 cans
5
Cook in oven for 2 1/2 to ⏱️ 3 hours, or until meat is fork tender and falling apart.
6
Shred meat with two forks. Serve on dinner plates and spoon juice and onions over the top.
7
Serve with very crust bread to sop up the juice.
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