Beef in Beer and Onions Recipe
Ingredients:
2 pounds chuck or round beef roast, cut into 6 to 8 slices
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons oil
5 to 6 medium onions, peeled and thinly sliced into rings
1-1/2 tablespoons flour
2 cups dark beer
2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf, crumpled
Preparation:
Sprinkle both sides of the beef slices generously with salt and pepper.
Heat a large heavy dutch oven over high heat until
very hot. Add butter and olive oil and brown meat quickly on
both sides. Remove beef and set aside.
Add sliced onions to the drippings. Lower heat and
sweat onions until soft and lightly browned, stirring
often. Add flour to onions. Cook, stirring constantly,
until the flour is lightly browned.
Add beer to onion and flour roux, stirring until
thickened. Add thyme and bay leaf. Return beef to the
pot and cover pot. Cook over low heat about 2-1/2
hours, until beef is tender. Check often to be sure
the beef is covered in liquid, adding more beer or
water if necessary.
Serve with buttered noodles or rice.
Yield: 6 to 8 servings
Beer Brats (Bratwurst) Recipe
Ingredients:
2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
6 ounces (half a can or bottle) beer (see Note)
Preparation:
Heat 1 teaspoon of olive oil or butter in a large
Dutch oven. Brown bratwurst sausages until deep golden
brown. (Do not puncture the sausages or they will
become dry.) Remove to a platter.
To the drippings, add the remaining teaspoon of olive
oil or butter and the sweet onion rings. Toss the
onions to coat with the oil. Cook, stirring often,
until onions are limp and golden but not brown.
Return the bratwurst to the onions and add the beer.
Cook over medium heat, turning midway through, until
beer has cooked down to a syrup, about 12 to 15 minutes.
Bratwurst may be served on buns with the onions or as an entree.
Yield: 6 servings
Note: Feel free to use this method with hot dogs,
Italian sausage, knockwurst, or just about any link
sausage. Dark beer gives a richer flavor, but a
standard commercial lager will work just fine.
