As part of the Foodbuzz Tastemaker Program I was tasked with creating a meal that would feature or go well with any one of New Belgium Brewing Companies’ fine beers. I looked through my stack of recipes I have filed and thought that some type of pot roast would be perfect to pair with this enlightened dark beer. I’ve adapted this recipe from a version originally created by Jean Lear at Epicurious.
New Belgium 1554 Black Ale Braised Beef and Onions
3-5 pounds onions
(3-5 pound) boneless beef chuck roast
2 tablespoons vegetable oil
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles New Belgium 1554 Beer
2 tablespoons red-wine vinegar
6 carrots
2 stalks of celery
Preparation
1. Cut onions in half and then slice 1/4 inch thick.
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.
3. Preheat oven to 350°F with rack in middle.
4. 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.
5. Peel carrots and cut into 1 inch pieces. Clean and cut celery into 1 inch segments.
6. Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate, along with carrots and celery and return to a boil.
7. Transfer beef to a cutting board and let stand, loosely covered, 20 minutes, then slice meat. Skim off fat from sauce and discard bay leaves
Serve braised beef with onions and sauce. Goes great with mashed potatoes.
The meal turned out excellent and it even improves as the days go by. I’m looking forward to having it as a sandwich tomorrow night for dinner!
As part of the Foodbuzz Tastemaker Program, I received reimbursement for the New Belgium beer and all the other ingredients
