Entree / Beef: Beer-Braised Beef

From Dave and Kathy Winter

Ingredients
3 pounds beef chuck, in chunks
salt
pepper
3 Tablespoons Olive oil
2-3 cans/bottles Beer
3 large carrots, chopped
2 large white onions, chopped
3 parsley sprigs, chopped

Directions
Generously season the beef with salt and pepper.

Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides till it's evenly brown and crispy. Remove and place on a plate, uncovered.

Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots - it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for about 45 minutes, till well caramelized.

Preheat the oven to 350 degrees.

Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about ¾ up the sides of the meat. Cover, place in the oven and cook for two to three hours, until the meat is meltingly tender.

Remove the meat-place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify its flavors.

To serve, keep the meat in chunks or shred it, and place it on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root.

Serves four.