italian style beef braised in beer

Italian style beef braised in beer

dinner holidays main course meat recipes

Italian style beef braised in beer

You know when you have the time to cook dinner, but you’re just not in the mood? I got home from work around 3:30, and felt totally guilty about ordering in. But I made a huge mistake this day. I sat down on the couch. Once time on the couch starts, it’s pretty hard to get me to do something productive. It’s almost as bad as putting on sweatpants, and then your friend expects you to get dressed to go out. ALMOST.

So anyways… dinner. I had a pantry full of food and the whole afternoon open, so I didn’t have any excuse to order delivery, other than I felt lazy.

I looked ahead at my bookshelves, and decided to pull out a cookbook. Maybe skimming the pages of one of my big cookbooks would make me feel some kind of way. I picked up Lidia Bastianich’s “Mastering the Art of Italian Cuisine,” which is a tremendous book. Lots of recipes to look at and drool over to assist me in procrastinating.

When I came across her beef roast recipes, I started to get excited. I could totally go for something delicious that requires little hassle and a long cook time! And lucky for me, her beef braised in beer recipe is made up of ingredients that I usually keep in my pantry. I had all the ingredients on hand, including the beef!

Whenever beef roasts are on sale, I usually buy at least a couple. A nice 4 lb beef chuck roast is so versatile.. there are so many delicious options you have for a tasty dinner! Even if I don’t have a plan for the beef in the near future, I stock up on them and store them in my freezer. They keep in there for at least 6 months!

I used Lidia’s recipe as a huge inspiration, but I did change it up a bit.

Italian style beef braised in beer

course Main Course
cuisine Italian
prep time 30 minutes
cook time 3 hours 30 minutes
total time 4 hours
servings 6 people

ingredients

  • 4 oz bacon chopped
  • 3 medium onions cut into 8-10 pieces
  • 1 tablespoon salt
  • 4-5 lb boneless beef shoulder roast top blade or chuck
  • 1/4 c flour
  • 4 T extra virgin olive oil
  • 5 sprigs fresh thyme tied in a bundle
  • 1 bay leaf
  • 2 12-ounce bottles beer or ale I used Brooklyn Brewery's Lager
  • 6 c chicken stock
  • 3 tablespoons Dijon mustard

instructions

  1. Preheat oven to 375° F with rack positioned in the middle of the oven, with enough room for your braising pot to fit.
  2. Place the bacon, onion and 1 t salt in your food processor. Pulse until it is finely blended into a pestata.
  3. Remove any excess fat from the beef. Season with salt and pepper. Dredge the beef in flour and shake off the excess. Heat your braising pot or dutch oven over medium high heat and add the extra virgin olive oil. Brown the beef on all sides and remove from the pan.
  4. With the heat still on medium high, transfer the peseta from the food processor into the pot. Cook while stirring frequently for about 5 minutes, or until it starts to stick to the bottom of the pot.
  5. Return the beef to the pot and add the thyme and bay leaf. Pour the beer around the roast. With a wooden spoon, scrape the bottom of the pot to ensure all the brown bits are scraped up. Allow the beer to come to a boil and pour in enough chicken stock so that the braising liquid comes halfway up the sides of the roast. Sprinkle 1 t salt all over.
  6. Cover the pot, bring the liquid back up to a boil, and transfer the pot to your preheated oven. After 2 hours, or when the beef comes to 100°F (whichever happens first), raise the lid, stir in the mustard, and recover. Continue to braise for another hour, or until the beef reaches 120°F.
  7. Remove the cover, and continue to cook uncovered, stirring occasionally since your sauce is reducing and thickening. Braise for another 30 minutes, or until it reaches 140°F. Remove from the oven, and transfer beef to a cutting board. Allow the beef to rest for at least 10 minutes before cutting crosswise into 1/2 inch slices.
  8. After the braising liquid has been cooling for a few minutes, skim the fat from the top of the sauce. Spoon sauce over slices of beef when serving.

tools I used: