oktoberfest beer-braised beef

oktoberfest beer-braised beef

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October is synonymous with pumpkin spice everything, fall foliage, and beer. The latter of which is most important to this post. In NYC, Oktoberfest festivities are in full swing. The Oktoberfest-style lagers available this time of year are some of my favorite–toasty, copper in color, and full of flavor. In honor of the autumn beer festivities, I made beer-braised beef. Although patience is necessary when cooking this stew-like dish, the hands-on time required is very minimal. Warm out of the oven, serve this one-pot meal family-style with crusty baguettes and a fresh green salad, or ladle spoonfuls over egg noodles or rice. Whatever you do, just be sure to wash it all down with tall glasses of seasonal beer.

The how to… 
Recipe slightly adapted from Cooking Light
Serves 4

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Ingredients

 1 1/2 Tbsp canola oil
1 1/2 lbs beef stew meat, cut in cubes and trimmed of excess fat
1/2 tsp ground black pepper
1 tsp salt, divided
3 heaping Tbsp whole wheat flour
1 (12 oz) bottle seasonal dark beer such as Brooklyn Oktoberfest
1 cup low sodium beef broth
6 garlic cloves, peeled & lightly smashed
1 bay leaf
4 carrots, peeled & cut into chunks
1 medium onion, peeled & cut into wedges
1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat. Preheat oven to 300 degrees. Set a large Dutch oven over medium-high heat and add oil.
  2. Dredge meat in flour. Pat the meat dry with paper towels and place in a shallow dish. Sprinkle meat on all sides with pepper and 1/2 tsp salt. Add flour to dish. Using tongs, toss beef in flour to assure that all sides are completely coated.
  3. Sear. In a single layer, add beef to hot Dutch oven. Let the beef cook undisturbed for 4-5 minutes, until the undersides develop a dark brown crust. Turn the beef and continue searing on all sides, another 4-5 minutes.
  4. Deglaze. Add beer, broth, garlic, and bay leaf. Using a rubber spatula, scrape the bottom of the pot to remove browned bits and bring to a boil.
  5. Transfer pot to oven. Cover the pot and transfer to oven, roast for 1 1/2 hours.
  6. Add veggies. Add carrots, replace cover, and roast for another 30 minutes. Then, add remaining 1/2 teaspoon salt and onion wedges, gently stir, replace cover, and roast for an additional 1 hour or until vegetables and beef are tender.
  7. Serve. Remove from oven and let cool. Season with additional salt and pepper to taste and garnish with fresh cilantro.

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