Beef in Beer

 Beef in Beer

INGREDIENTS 

• 3 to 3.5-pound (1.3 to 1.5 kg) chuck roast
• Kosher salt
• 3 small yellow onions
• 2 medium red bell peppers
• 4 celery sticks
• 1 large carrot
• Extra-virgin olive oil, grape seed oil, sunflower seed oil, etc., for searing
• 12 garlic cloves
• 1 tablespoon sweet paprika
•  2 teaspoons fennel seeds, roughly crushed
•  2 teaspoons chili flakes
•  Black pepper
•  4 cups (1 liter) light beer
•  1/8 cup (2 tablespoons) soy sauce
•  1/8 cup (2 tablespoons) rice vinegar or apple cider vinegar
•  Fresh parsley, for serving

HOW TO MAKE

1. Prep the Beef:

•     Place the beef on a cutting board and slice it into 12 to 14 cubes.
•     Generously season with kosher salt on all sides and set aside.

2. Prep the Vegetables:

•    Dice the onion and bell peppers.
•    Slice the celery into 1/4-inch (0.5 cm) thick slices.
•    Coarsely chop the carrot into bite-sized pieces.
•    Optional: Add the onion, peppers, and celery to a food processor and coarsely process to speed up prep time.

3. Sear the Beef:

• In a medium (4 to 6 quart) heavy-bottomed pot or Dutch oven over medium heat, add enough oil to cover the bottom of the pot.
• Working in 2 batches, add the beef to the pot and sear for 10 to 15 minutes until deeply seared and brown in color, flipping the meat halfway through.
• Remove the beef chunks from the pot, set them aside in a clean bowl, and repeat with the remaining batch, adding more oil as needed for searing.

4. Cook the Vegetables:

• Add the onion, bell peppers, celery, carrot chunks, garlic cloves, paprika, fennel seeds, chili flakes, black pepper, and a hefty pinch of salt to the pot.
• Cook over medium heat, stirring occasionally until all veggies have softened, about 8 to 10 minutes.

5. Preheat Oven:

• Set an oven rack in the center of the oven and heat the oven to 350°F (175°C).

6. Combine and Cook:

• Pour the beer, soy sauce, and vinegar into the pot.
• Add back the seared beef chunks along with all the juices from the bowl.
• Bring the liquid to a simmer.
• Cover the pot with a lid and carefully place the pot in the oven.
• Cook for 2 1/2 to 3 hours, until the beef is fork-tender. The beer will reduce to about 1/4 or 1/3 of its initial volume.
• Every hour or so, baste the meat with the juices from the pot to prevent the tops of the beef from drying out.

7. Finish and Serve:

• Taste and season with more salt if needed. Serve with fresh parsley on top with love of The recipe Station.

Enjoy your meal!