drunken beef

I take great pleasure in sharing a meal with family and friends. If I have every worldly possession stripped from me, I would move mountains to share my last crumb of bread – it is the best way I know to show my love and gratitude to those around me. If you care to join me at the table, you will be on the receiving end of the best of me ~ heart and soul.

~there is no love sincerer than the love of food~ george bernard shaw

  • 2-4 lb chuck roast
  • 10 cloves garlic, minced
  • 1/3 c brown sugar
  • 1-2 bottles of beer
  • 1 medium onion, sliced
  • 1 c ketchup or 2 T tomato paste
  • 1/2-1 t crushed red pepper
  • Kosher salt and ground black pepper

Heat Dutch oven on medium-high cooktop; drizzle olive oil or place 2 T butter to melt. While pan is heating, rinse and dry chuck roast (allows for nice “crust” when browning); season liberally with Kosher salt and fresh ground black pepper. Place roast in hot pot; brown both sides, about 4-6 minutes per side, then remove meat to plate. In the same Dutch oven, stir beer, brown sugar, crushed red pepper flakes and ketchup/tomato paste; bring to low boil, turn off heat and carefully submerge beef into beer mixture. Top with garlic and sprinkle onions around the roast. Cover and cook at 325 for 4-6 hours. Beef should be shreddable with 2 forks when done. Cover and cook a bit longer if your meat hasn’t reached this blissful state. Remove beef from liquid, let rest for 10 minutes, then shred, removing fat. Serve immediately or return to liquid to keep warm until ready.

**To make an incredible “au jus”, remove beef when cooking is complete; heat beer broth to low boil, just until thickened – spoon over shredded beef. Excellent with grilled polenta and oven roasted beets & carrots. ~may you find joy at your table – v

carrots and beetssimple roasted beets and carrots – place peeled, sliced beets and whole, peeled carrots on sheet pan; drizzle with olive oil and honey, season with pinch of Kosher salt, fresh ground black pepper and a pinch of crushed red pepper. Place in 425 degree oven for 25-30 minutes. yum~


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