Tuesday, March 8, 2011

Guinness-Braised Beef Over Egg Noodles

I'm not sure that there's much to say about this recipe other than what's in the title itself. Slow-cooked beef in awesome juice is what it is. You don't have to serve this over egg noodles. Serve over some rice, or slap some of this meat between slices of French bread and dip it in the sauce.

Total Time: 30 minutes prep plus cooking time (9-10 hours on low, or 6-7 hours on high)
Makes 4-6 servings

Ready for beer and broth!
3 lb boneless beef pot roast, tied with kitchen twine
4 Tbsp vegetable oil
1 lb onions, chopped roughly
1 lb carrots, cut into 1-inch pieces
¼ tsp salt
freshly ground black pepper
3 garlic cloves, minced
1/2 C sherry
12 oz Guinness
12 oz low-sodium beef broth
1 Tbsp unsweetened cocoa
4 thyme springs
2 bay leaves
1 tsp salt
¾ lb egg noodles
2 Tbsp butter

Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, then transfer to the slow-cooker.

To the leftover oil in the skillet, add the onions and carrots, salt, freshly ground pepper, and cook until tender, about 5 minutes. Add the garlic and cook for about 20 seconds. Deglaze with the pan with the sherry, scraping up any brown bits. Let the sherry cook until the liquid reduces by about half, then add the vegetables to the slow-cooker.

Add the Guinness, broth, thyme, cocoa, teaspoon salt, and bay leaves to slow-cooker; cook for 9-10 hours on low, or 6-7 hours on high.

When almost ready to eat, transfer the roast to cutting board and loosely tent with foil while preparing egg noodles and sauce. Cook the eggs noodles according to package directions, drain, then toss with the 2 tablespoons of butter. Scoop a helping of pasta into 4-6 large shallow bowls.

Discard the bay leaves and thyme sprigs from the braising liquid and puree the juices and vegetables with an immersion blender (or transfer to a stand blender in batches).

Slice beef in ½-inch thick slices, arranging over the egg noodles, then pour the sauce on top.

Serve with a Guinness. Enjoy!

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