Beer Braised Beef Tips With Root Vegetables And Horseradish Recipes

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

BEER-BRAISED BRISKET WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
• Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.

BEER-BRAISED BEEF

Steps:

• Preheat the oven to 325 degrees F and adjust a rack to the lower third of oven.
• Remove the brisket from the refrigerator and let rest for 1 hour to come up to room temperature.
• Pat the brisket dry and sprinkle it generously on both sides with salt and pepper. Heat the oil in a Dutch over or braising pot set over medium-high heat. Sear the brisket in the oil until well browned, about 4 minutes. Carefully flip and sear on the reverse side for another 4 minutes. Remove the brisket to a plate.
• To the pot, add the garlic, onions, carrots, celery, thyme, rosemary and bay leaf. Saute until golden, about 8 minutes. Stir in the tomato paste and cook for 2 minutes. 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. Let rest for 15 minutes before slicing thinly against the grain.
• Serve on a platter along with the vegetables and any extra braising liquid as a sauce.

BEEF AND BEER STEW WITH ROOT VEGETABLES

Steps:

• Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
• Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
• Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.