Beef stew in beer

Votes: 1

Time: 5 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 823, total fat 59 G., saturated fats 22 G., proteins 45 G., carbohydrates 18 G., fiber 3 G., cholesterol 217 mg, sodium 1317 mg, sugar 5 G.

Whole beef brisket is braised in a brown ale sauce with carrots, celery, and aromatic herbs, including fresh rosemary and thyme, until tender and juicy. Slice thinly across the grain and serve with steamed vegetables and the gravy from the casserole.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 beef brisket (1.3 kg), leanest part
3 tbsp. l. olive oil
6 crushed garlic cloves
1 large yellow onion, coarsely chopped
3 medium carrots, cut into 2.5cm pieces.
3 stalks celery, cut into 2.5cm pieces.
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 bay leaf
2 tbsp tomato paste
1/4 cup apple cider vinegar
3 cups chicken broth
Two 0.33L bottles of brown ale

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, ale, carrot, celery, thyme, rosemary, bay leaf, tomato paste, apple cider vinegar

Cooking the dish according to the recipe:

Preheat the oven to 325°F (160°C) and position the rack in the lower third of the oven. Remove the brisket from the refrigerator and let it rest on the counter for 1 hour to reach room temperature.
Pat the brisket dry and season generously with salt and pepper on both sides. Heat the oil in a Dutch oven or saucepan over medium-high heat. Cook the brisket in the oil until well browned, about 4 minutes. Carefully flip and cook the other side for another 4 minutes. Transfer the brisket to a plate.

Add the garlic, onion, carrot, celery, thyme, rosemary, and bay leaf to the pot. Sauté until golden brown, about 8 minutes. Add the tomato paste and cook for 2 minutes. Add the vinegar, chicken broth, and beer and bring to a simmer, scraping up any browned bits.
Place the brisket in the pan between the vegetables and cover. Place in the oven and simmer for 3.5 hours, or until tender when pierced with a fork. Let cool for 15 minutes, then slice thinly across the grain.
Serve the meat on a platter along with the vegetables and liquid from the pan.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes

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