Beer Braised Roast With Root Vegetables Recipes

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.

BEER-BRAISED BEEF TIPS WITH ROOT VEGETABLES AND HORSERADISH RECIPE

Steps:

• Season beef evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. Brown beef in hot oil over medium-high, in batches, about 1 to 2 minutes on each side. Place beef in a 6-quart slow cooker; add carrots, parsnips, and potatoes.
• Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; sauté 1 minute. Deglaze pan with beer, stirring to loosen any browned bits from bottom of skillet. Simmer 5 minutes or until beer is reduced by half. Add broth, and return to a simmer. Pour over mixture in slow cooker. Cover and cook 8 hours on LOW or until beef and vegetables are tender.
• Transfer beef and vegetables to a serving bowl; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan; stir in 1/4 cup parsley and 1 tablespoon horseradish. Bring to a boil over medium-high. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced to 1 cup.
• Whisk together cornstarch and 2 teaspoons water. Gradually add to mixture in saucepan, whisking constantly. Simmer 1 minute, whisking constantly. Add salt and pepper to taste. Serve beef and vegetables with sauce and remaining chopped fresh parsley.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES

Steps:

• In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
• In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

BEER-BRAISED BRISKET WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
• Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.