RSS Comments RSS

thewilhelmscook.com -

Posts Tagged ‘beer’

Beef,Main Dishes

February 3, 2010

Beer Braised Beef and Onions
Posted by Mama

Tags: ,

http://www.epicurious.com/recipes/food/views/Beer-Braised-Beef-and-Onions-35144

yield: Makes 6 to 8 servings

active time: 40 min

total time: 4 3/4 hr

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 vinega

Preparation

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

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.

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.

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.

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.

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.

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.

Serve braised beef with onions and sauce.

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.

Bread

Beer-Glazed Foccacia
Posted by Mama

Tags: ,

Beer-Glazed Foccacia

Dough:

2/3 C. water                                          1/2 T. kosher salt

3 1/2 to 4 C. flour                              1/4 C. grated Romano or Parmesan

1 pkg. yeast                                           2. T. olive oil

1 T. sugar                                               1/2 t. ground black pepper

2/3 C. hefeweizen (room temp)    1/2 C. cornmeal

1/2 t. dried basil

Glaze:

1 1/2 T. olive oil                                        1/2 T. each dried basil and marjoram

2 large yellow onions, sliced thin

1/4 t. each salt and pepper                   1/3 C. Scottish ale 

Suggested toppings: strips of roasted red peppers, minced Canadian bacon, crumbled feta cheese, and strips of smoked provolone

1. Heat the water to 110 degrees. In a large mixing bowl, combine 1/2 c. flour with yeast and sugar. Pour in water and whisk thoroughly. Let set for at least 15 minutes.

2. Stir in the hefeweizen, basil, salt, cheese, oil, black pepper, and cornmeal; beat thoroughly. Stir in more flour 1 c. at a time until the dough is too stiff to stir. Turn dough onto counter and knead, adding just enough flour to keep dough from sticking to the counter and your hands.

3. After 8 to 10 minutes of kneading, the dough will be smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled – approximately 1 hour.

4. While dough is rising, heat 1 1/2 T. olive oil in a heavy skillet. Add onions and cook, stirring frequently until translucent. Add salt, black pepper, basil, and marjoram and cook until mixture is golden. Add Scottish ale and raise the heat. Continue to stir and cook until liquid is evaporated.

5. Punch dough down and let rest, covered, for 15 minutes. Using fingertips and a lightly oiled surface, stretch and pat dough into a 1/2 inch thick circle. Place on a pizza stone or baking sheet.

6. Rub dough with olive oil and spread with glazed onions. Top with peppers, bacon, feta, and provolone. Bake at 450 degrees on lower shelf of oven until top is bubbly and bottom is golden – check after 15 minutes.

Gravel 1.6 by NOONnoo. Powered by WordPress. Log in.