Smoked German Beer-Braised Beef & OnionsWe used a smoked German Marzen (Aecht Schlenkerla Rauchbier Märzen), but you can use any dark lager for this recipe with great results.
We served the beef with creamy horseradish mashed potatoes and roasted carrots. INGREDIENTS: 2-3 lbs. boneless chuck roast Kosher salt and pepper 1TBP. olive oil 1 large onion, thickly sliced 3 large garlic cloves, peeled & crushed 8 oz. dark lager 1 bay leaf 1 sprig fresh thyme 1 tbsp. Gusto's German rub, divided |
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DIRECTIONS:
Preheat oven to 275°F
In a cast iron pan, heat olive oil to hot but not smoking. Heavily season the meat with kosher salt and pepper then sear on all sides over medium-high heat. Place beef on a plate and set aside. Turn heat to medium and saute onions and garlic for 2-3 minutes. Sprinkle 2tsp. of German rub over onions and stir constantly for 30 seconds.
Transfer the onions to a dutch oven and add bay leaf and thyme sprig. Place beef on top of onions, sprinkle remaining German rub on the top side of the beef and pour beer around edges of meat as not to wash off the spices.
Cover dutch oven tightly and braise for 2-3 hours until meat feels like it will easily tear apart with two forks. Place beef on a plate and allow to rest for 5 minutes before shredding. Transfer onions, without the juices, to a bowl then mix with shredded beef or place on top when serving.
Preheat oven to 275°F
In a cast iron pan, heat olive oil to hot but not smoking. Heavily season the meat with kosher salt and pepper then sear on all sides over medium-high heat. Place beef on a plate and set aside. Turn heat to medium and saute onions and garlic for 2-3 minutes. Sprinkle 2tsp. of German rub over onions and stir constantly for 30 seconds.
Transfer the onions to a dutch oven and add bay leaf and thyme sprig. Place beef on top of onions, sprinkle remaining German rub on the top side of the beef and pour beer around edges of meat as not to wash off the spices.
Cover dutch oven tightly and braise for 2-3 hours until meat feels like it will easily tear apart with two forks. Place beef on a plate and allow to rest for 5 minutes before shredding. Transfer onions, without the juices, to a bowl then mix with shredded beef or place on top when serving.
