Sunday, January 22, 2012

Beer Chuck Roast

Perfect Sunday dinner idea.

This Beer Chuck Roast was cooked for five hours in a bottle of good beer. Some would say this is a waste of a perfectly good bottle of beer. I say it's a perfectly good way to showcase the versatility of beer...and beef.

Chuck is an economical and hearty cut of beef, typically tough and fatty, so the solution for a shredded, mouth-watering, flavor-packed encounter is to cook Chuck -- and similar cuts -- slowly in beer.

I have also used wine, cola and ginger ale but yesterday was a beer kind of day.

For the record..I didn't plan a Beer Chuck Roast post but I sat down to eat dinner and the plate screamed "take my picture." So I did and wrote a post.

The plate didn't really scream...personification.

First, I added a thin coating of olive oil to my Dutch oven and seared the beef on both sides. Then I added one roughly chopped sweet Vidalia onion and minced garlic, about 2 or 3 cloves. Once the onions became translucent, I poured in the beer and simmered for four hours. I added carrots and simmered another hour. I served this deliciousness with broccoli and mashed sweet potatoes. Yum.

My beer braising choice...16 Mile Blues' Golden Ale. I was curious about the name of this brewing company so, as I've been known to do from time-to-time, I did a little research. 16 Mile Brewing Company tells me that "The 16 Mile Brewing Company name harkens back to the late 1700’s when Georgetown (Delaware) was still known as Pettijohn’s old field, a rather isolated town, centrally located in Sussex County. The area was “16 miles from anywhere” in the county and was the best place for farmers, merchants, and politicians to meet to conduct official business."

Now I know.


Carol at Serendipity said...

My favorite meal. I have used beer and wine. Right now my favorite is white wine - carrots don't turn purple!


KnitOne, PearlOnion said...

Great solution, Carol! -- Joann

Marysol said...

That is a delicious (and happy-looking) roast! And it would be so welcome this time of year.

I learned to make my DM's Arroz con Pollo (Cuban Chicken and Rice) when I was about 15 yrs. old. The traditional recipe called for an entire bottle of beer.
But it made enough to feed an army, or a very hungry family of four. In any case, the dish was never quite as good without the beer.

KnitOne, PearlOnion said...

Marysol, I would love to try your Cuban Chicken and will give me an excuse to experiment a different type of beer! Have you posted that recipe on your blog? -- Joann