Beer-Braised Beef and Onions
Tender boneless beef chuck roast slowly braised with onions in pilsner beer and red wine vinegar until fork-tender. This hearty dish features caramelized onions and a rich beer-based sauce that perfectly complements the meat.
Ingredients
- •3 pounds onions
- •5 pounds boneless beef chuck roast
- •2 tablespoons vegetable oil
- •2 whole bay leaves
- •24 ounces pilsner beer
- •2 tablespoons red-wine vinegar
Cooking Instructions
- 1.
Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
10 min
- 2.
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.
20 min
- 3.
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.
25 min
- 4.
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.
5 min
- 5.
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.
10 min
- 6.
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.
210 min
- 7.
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.
25 min
- 8.
Serve braised beef with onions and sauce.
5 min
