Beer braised beef with carrots and potatoes recipe (2024)

FAQs

How long to braise beef at 275? ›

To make it, simply season the meat (generously!), sear it, and stick it in a low (275°) oven with garlic, tomato paste, stock, and bay leaves until tender (3 1/2–4 hours). Portion the beef into 2-cup servings and refrigerate or freeze in the braising liquid so it stays moist, tender, and shreddable.

Cooking with beer gives your food a deeper and earthier flavor. It is perfect for dishes like soup, stew, chili, and even baked goods. You can use it in just about any cooking technique like braising, deglazing, marinating, simmering, baking, and more.

If you are worried that these deeper flavours might not be to your taste, try my Beef and Beer Stew first. It's a lighter, but still authentic, version of this yummy recipe that uses lager beers like Coors Light, Budweiser or Labbatt's Blue.

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C).

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.

Amber ale is a beer that people often use to cook with to flavor prime rib or short ribs. It's an excellent choice for marinades or homemade barbecue sauces because it's sweet and rich in flavor. Drinking amber ale with prime rib can have a similar effect on your taste buds as eating a sauce or marinade using the beer.

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.

Beer can also be used as a tenderiser. A beer brine can add flavour to meats but also alpha acids and tannins help to break down the fibres in the meat, making it more tender and juicy. My current favourite thing is to create a beer brine for chicken breast before I roast it or put it on the bbq.

A braise should always be cooked low and slow, so temperatures between 275°F – 325°F are ideal. For a proper braise, you always want to sear your piece of meat at the beginning to create rich deep flavor not only on the piece of meat, but at the bottom of the pot as well.

Best oven roasted at low temperatures (275°F/135°C) to at least medium rare (145°F/63°C). Carve across the grain into thin slices to optimize tenderness. Taken from the lean round, Inside Round is more flavourful than Eye of Round and more tender than Outside Round.

How long does it take to braise beef? ›

The liquid level needs to remain the same, so add more if necessary. It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.

The long, slow cook time helps develop flavor and turn even the toughest meat cuts fork-tender. One of the most popular types of braised beef is pot roast, which is usually a chuck or round roast with added vegetables. Lamb and pork are also delicious when braised.