Beef Braised in Beer with Caramelized Onions
Total time: 90 minutes
I cooked the beef for 90 minutes and it was meltingly tender. I used sirloin, but you can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes. The beer does an excellent job of tenderizing. This is a traditional dish from Flanders.
- 24oz (720gr) beef suitable for stewing or braising
- 1 bouquet garni
- 16oz (480ml) beer, dark preferably
- 1 tbs Dijon-style mustard
- 2 - 3 tbs cornstarch (maizena) dissolved in 4 tbs water or beef stock
- 2 onions
- 2 tsp olive oil
- 2 tsp butter
- 1 tbs brown sugar
- 2 tbs red wine vinegar
- The beef:
- Cut beef into 2" (5 cm) cubes.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add beef and brown on all sides, about 10 minutes.
- Add half of the beer and stir. The beer has a tendency to foam up so mind it carefully for about 5 minutes.
- When it seems to have settled down, add the rest of the beer.
- After it settles down again, add bouquet garni and mustard.
- Cover, reduce heat and simmer for 75 minutes. (or longer)
- The onions:
- Slice onions.
- Heat oil and butter in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium and cook until tender and starting to brown, about 20 minutes.
- Add brown sugar and cook another 5 minutes, until caramelized.
- Add vinegar and cook until almost completely evaporated.
- When done add to beef and stir to combine.
- To finish:
- Dissolve cornstarch in water.
- Remove beef.
- Increase heat under sauce and add half of the cornstarch, stirring until thickened. Add more cornstarch if you like a thicker sauce. Pour some of the sauce over the beef, serve the rest on the side.
Note: In Flanders this would be served with Fried Potatoes.