Beer-Braised Roast
Ingredients
- 1 kgBeef chuck (whole)
- 500 mlBrown beer
- 2 pcOnion (sliced)
- 2 pcCarrot (diced)
- 1 pcApium graveolens (sliced)
- 30 gWheat flour
- 40 gUnsalted butter
- 1 tbspMustard
- 2 pcBay leaf
- 1 pcThyme
- 5 pcBlack peppercorns
- 1 pinchGray sea salt
- 250 mlVeal stock concentrate
Method
Beef pot roast slow-braised in a full-bodied dark beer. The meat becomes fork-tender and shreds easily, while the sauce turns dark, thick, and glossy.
- 1
Heat the butter in a cast-iron pot. Brown the beef chuck on all sides until a uniform brown crust forms. Remove the meat and set aside.
- 2
In the same pot, add the diced onions, carrots, and celery. Sauté until the vegetables color slightly and become fragrant.
- 3
Dust the vegetables with flour. Stir for one minute to cook the flour, then pour in the dark beer. Scrape the bottom with a spatula to release the browned bits.
- 4
Return the meat to the pot. Add the veal stock, bay leaves, thyme, and peppercorns. Cover and simmer over very low heat. The meat is ready when a fork pierces it without resistance.
- 5
Remove the meat. Strain the sauce through a fine-mesh sieve. Stir in the mustard and reduce over high heat until the sauce coats the back of a spoon. Return the meat to glaze it.
Frequently asked questions
How do you get this dish right?
- Don't press the meat while searing; let the crust form naturally.
- If the sauce is too bitter from the beer, a pinch of brown sugar can balance it out.
How long does this dish keep?
Store for 3 days in the fridge. The sauce will jellify; reheat gently while covered.
