{"id":43,"date":"2010-02-03T11:25:58","date_gmt":"2010-02-03T17:25:58","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=43"},"modified":"2011-09-18T19:19:18","modified_gmt":"2011-09-19T00:19:18","slug":"beer-braised-beef-and-onions","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=43","title":{"rendered":"Beer Braised Beef and Onions"},"content":{"rendered":"

http:\/\/www.epicurious.com\/recipes\/food\/views\/Beer-Braised-Beef-and-Onions-35144<\/a><\/p>\n

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yield:<\/strong> Makes 6 to 8 servings<\/p>\n

active time:<\/strong> 40 min<\/p>\n

total time:<\/strong> 4 3\/4 hr<\/p>\n

Ingredients<\/h2>\n
    \n
  • 3 pounds onions<\/li>\n
  • 1 (5-pound) boneless beef chuck roast, tied<\/li>\n
  • 2 tablespoons vegetable oil, divided<\/li>\n
  • 2 Turkish bay leaves or 1 California<\/li>\n
  • 2 (12-ounces) bottles pilsner-style beer such as Budweiser<\/li>\n
  • 2 tablespoons red-wine vinega<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n

    Preparation<\/h2>\n

    Halve onions lengthwise, then slice lengthwise 1\/4 inch thick.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Meanwhile, preheat oven to 350\u00b0F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Serve braised beef with onions and sauce.<\/p>\n

    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\u00b0F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    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, […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[17,15],"tags":[32,35],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/43"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43"}],"version-history":[{"count":6,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions"}],"predecessor-version":[{"id":207,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions\/207"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}