Beef Braised in Beer (Carbonnades De Boeuf) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Adapted from an old cookbook. Ingredients:
3 -4 lbs boneless beef rump roast |
1/4 cup vegetable oil |
1 cup beer |
3 cups onions, sliced |
1 large garlic clove, minced |
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed |
1/8 teaspoon pepper |
1/4 cup mushroom, sliced |
1 teaspoon butter |
1 tablespoon parsley, chopped |
1/4 cup cream |
Directions:
1. Trim fat from meat and slice in 1/2 inch thick slices. Heat oil in a deep skillet or Dutch oven over medium high heat. Brown meat slices on both sides. Pour off fat.
2. Add butter, onions, mushrooms, and garlic. Saute, stirring, about 5 minutes. Add beer, thyme, and pepper. Cover, turn heat down to low, and cook 1 1/2 hours, stirring occasionally.
3. Uncover, pour in cream, cook until sauce is desired consistency.
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