December 03, 2016
Hi my name is Paula Colarusso aka The FoodishGirl and I am honored to join the NYS Beef Council and Foodies for Foodbanks to help raise money this Holiday Season. We have 12 days to meet our goal! Will you help me? Choosing my #beeftogether recipe and your donation will help put a nutritious meal on the table for someone that needs your help.
This recipe was one that I developed for Tessa Edick's Book Hudson Valley Food and Farming.
“Beef and Beer” Chuck Roast 2 pounds beef Chuck Roast tied 3 cups sliced white onions 2 cloves garlic- chopped 1 pint/bottle of Amber Ale* 2 tablespoon Maple syrup 1 tsp dried thyme Olive oil Salt and pepper water Preheat oven to 300 degrees Pat dry your chuck roast dry and season liberally with salt and pepper In a heavy oven proof cast iron pot that has a lid, heat your olive oil over medium heat, and brown your roast on all sides. Add the onions and cook for 5 minutes. Stir in the garlic and then slowly add the beer. It will bubble up! Add in the maple syrup, and thyme. You may add a little water so that your liquid level is at least half way up the roast. Cover and put into the oven for 2-3 hours. It should be fork tender. Skim off the fat and serve the juices over the meat. Taste and adjust the salt and pepper before serving. *any type of brown or amber beer works the best in this dish. Remember that you want a sweeter, not bitter or hoppy beer. Choose wisely for better flavor Serve this over buttered egg noodles or mashed potatoes with a side of your favorite green veg. If you double the recipe, you will have leftovers to make beautiful beefy subs.