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Categories:
bacon onions garlic evoo blade roast flour kosher salt ground black pepper lager unsalted beef rosemary
Viewed: 39 - Published at: 7 years agoIngredients
- 6 bacon slices center-cut, chopped
- 2 onions medium, vertically sliced
- 6 garlic cloves thinly sliced
- 1 1/2 tablespoons EVOO
- 2 1/2 pounds blade roast trimmed
- 2 tablespoons all purpose flour divided
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper freshly
- 12 ounces beer such as lager
- 1 1/2 cups unsalted beef stock
- 2 rosemary sprigs fresh
Method
- Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.
- Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 table-spoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.
- Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.
- Calories 250 Fat 13.7 g Satfat 4.8 g Monofat 5.6 g Polyfat 0.8 g Protein 24 g Carbohydrate 5 g Fiber 1 g Cholesterol 79 mg Iron 3 mg Sodium 381 mg Calcium 17 mg
