Beef Braised In Beer
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The dark beer gives the meat a rich flavor. It is thickened with bread. Serve this dish with a crusty French loaf and fried potatoes.
INGREDIENTS
1/4 cup canola oil
3 pounds round steak, cut into 1/2-inch cubes
Salt and freshly ground black pepper, to taste
1 large slice sourdough bread, crust trimmed
2 tablespoons grainy mustard
3 tablespoons unsalted butter
1 large onion, peeled and thinly sliced
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
2 cups dark beerPreheat oven to 350 degrees.
In a large, oven-proof saucepan or flameproof casserole, heat the oil. Sear the meat on all sides over medium heat. Drain off any excess oil. Season the meat with salt and pepper. Set aside.
Spread the slice of bread with the mustard. In a medium sauté pan, melt the butter. Add the onion and sauté until golden, about 5 minutes. Add the brown sugar and continue to cook until the onion is caramelized. Add the red wine vinegar and continue to sauté until the vinegar is absorbed.
Place the bread slice into the casserole with the beef, sticking it down in the middle of the meat. Add the onion. Heat the beer in the sauté pan and then pour it over the beef. Cover and braise the beef on the center rack of the oven for 4 hours.
Serve the beef with the sauce as is, or purée the sauce until smooth.
Makes 6 servings