Beer braised beef with carrots and potatoes recipe (2024)

FAQs

What beer is best for braising beef? ›

"I usually go with a pale pilsner, lager, or stout. These beers tend to bring a nice toasted, roasted flavor to the dish." The beers have a medium to full-bodied malted sweetness, with a creamy taste that enhances the meaty flavor of ribs.

For beef stews, we really like using porters. These beers tend to have a lot of caramelized and toasted malt flavors that work very well with slow-cooked meat, but without going into the coffee-like bitterness of many stouts.

To keep meat tender yet safe during braising, you must maintain an important balance. Cooking temperatures must be high enough to kill microorganisms, yet not so high that the meat toughens. Use a thermometer to check the temperature of the surrounding stock and keep it at a simmer of 180 F/82 C-190 °F/88 °C.

Add stock or water halfway up the meat you're braising and bring to a boil, then immediately lower to a simmer. Once it's simmering, you can add in aromatics. Cover and keep it at a low simmer on the stovetop or in the oven at 350 degrees F. Cooking low and slow breaks down the tough meat so it's tender and delicious.

Next comes the braising liquid. Always try to match your stock or broth with the protein that you're cooking; so if you're making a beef dish, your first choice should be a beef-based one. That said, chicken broth or stock is pretty much universal and can be used in most dishes as a default.

Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.

What's the best type of ale to use for Beef and Ale Stew? An ale with a full, malty flavour works best – our favourite types to use are either ruby ales or porters. They have an outstanding full flavour and add an element of sweetness to the dish.

However, not all beers are created equal, Light beer does not add a lot of flavor to the meat. Heavy, dark beers add a little too much, often bitter. The best sort of beer to soak your meat in would be an amber or nut brown ale, not too light and tasteless but not too dark and bitter.

How to Substitute Other Cooking Liquids for Broth. Don't fret if bouillon isn't in your pantry and you need it for cooking; Wine , vermouth, and beer can also be used for as a substitute for broth in cooking.

Should you brown beef before braising? ›

The cheaper cuts of meat are ideal for braising and stewing. It's always best to brown the meat before braising as this makes the meat look more attractive and adds extra flavor, although some say that the meat tastes sweeter not being browned.

Keep the temperature low. Braising should be a low simmer on the stovetop or oven temperatures set to 300ºF – 325ºF. Don't cut the braising time short. You need the long period of time for the collagen to break down into gelatin making the meat tender.

Once seared, remove the meat from the pot and add in the mirepoix, typically diced onions, carrots and celery, to add flavor to the braise. Let that cook, then add a little flour and cook for a minute. The flour will help absorb some fat from the pan and give thickness to the sauce at the end."

Cook the meat for 1 to 2 minutes until it's browned and caramelized. Flip it over and repeat the process on the other three sides.

Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.

While it might look impressive, this beer braised beef is less fussy than you might think. The most difficult step in this entire beer braised recipe recipe is probably waiting for the beef to slowly simmer in the oven until it's nice and tender.