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Beer-Braised Beef and Onions

4.6

(77)

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Beer-Braised Beef and OnionsRomulo Yanes

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

Cooks' note:

Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Recipe information

  • Total Time

    4 3/4 hr

  • Yield

    Makes 6 to 8 servings

Ingredients

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Preparation

  1. Step 1

    Halve onions lengthwise, then slice lengthwise 1/4 inch thick.

    Step 2

    Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

    Step 3

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

    Step 4

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

    Step 5

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

    Step 6

    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.

    Step 7

    Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.

    Step 8

    Serve braised beef with onions and sauce.

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