Wednesday, October 19, 2011

Braised Beef, Mashed Cauliflower and Garlic Rolls

This is a good meal for a cold day!


These chuck roasts were on sale for buy one get one free. I thought it would be nice to make dinner for some of my friends who don't cook. It is so easy to turn a cheap cut of meat into something wonderful by braising it. First, sprinkle the roast with salt and pepper and sear it in a bit of olive oil until it forms a nice brown crust.


Sear it on both sides. Remove it and sit it aside on a platter.


Slice a couple of large yellow onions and saute them in the olive oil. Throw in a few diced garlic cloves.


Pour in 2 cans of beer. Add additional beer or beef stock to cover the contents.




Add a few tablespoons of dried thyme, 3 bay leaves and some sprigs of rosemary.


Submerge the meat in the liquid along with any collected juices. Cover the pot and place in a 275 degree oven for 3-4 hours.



You know it is done when the meat falls apart when pulled with 2 forks. Pick off any fat and discard. I always make this a day ahead of serving so the fat accumulates on the top when refrigerated and then I remove the congealed fat before reheating.


When you reheat it, taste for flavor and add additional salt and pepper and maybe a bit of beef bouillon for a heartier flavor.


This is good stuff!


Remember the ginormaous cauliflowers? I mashed them and served the beef over them. If you want the mashed cauliflower recipe, just type it into my search engine on my sidebar.



I made garlic rolls to go with the meal and will post the recipe tomorrow.


I also made up my treat bags for Halloween!


Trick or Treat!