Brewed Beef with Roasted Root Vegetables
junio 27, 2015
The aroma of this hearty, beer-simmered beef steak recipe is a warm welcome on a cool evening.
[timer length=75]75 Minutes[/timer]
- Prep: 35 mins
- Cook: 1 hr 15 mins
1 hr 15 mins
1 hr 50 mins
- Productos: 4 Servings
Season steak with salt and pepper and brown on both sides in bacon drippings. Remove from pan. Add garlic and onions to pan; cover and cook over medium heat for 10 minutes, stirring occasionally. Stir in flour and cook for 1 minute.
Add vinegar, sugar, thyme, beef broth, bear and bay leaves; bring to a simmer. Return bacon and steak to pan; cover and cook in 325°F (160°C) oven for 1-1/4 hours or until fork tender. Serve with Roasted Root Vegetables (see recipe below).
Roasted Root Vegetables: Cut 2 EACH carrots and parsnips and half each red and green pepper into 1 inch (2.5 cm) pieces. Combine with 1 cup (250 mL) each cubed butternut squash and sweet potato(1 inch/2.5 cm cubes). Toss vegetables with 1 tbsp (15 mL) EACH balsamic vinegar, olive oil, chopped fresh rosemary leaves and 1 tsp (5 mL) granulated sugar. Oven roast in a single layer on baking sheet at 325°F (160°C) while meat cooks.
Make Ahead Tip: Brewed Beef can be made a day in advance and refrigerated. To serve, gently simmer on stovetop until heated through.
A good source of Iron (24 % RDI) and an excellent source of Zinc (87 % RDI).
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