Archive for the ‘Beef’ Category

Beer Roast

Wednesday, May 19th, 2010

I feel a bit slackery with all these “easy” recipes but… well I am. This isn’t your mom’s fancy food blog. I’m just keepin’ it real over here. As much as I appreciate a fancy meal, with 5 kids and a dog and all my hobbies and oh look there’s the internet, it just doesn’t happen much around here. Just saying.

Anyway, here’s one of my old standbys. It’s quite possible I make this just so I can have the gravy, but I’d never admit that. Try not to get overwhelmed at the sheer number of ingredients, I know it’s a lot to take in at once.

Also, I cooked and photographed this meal over 2 months ago and am just now getting to the typing part. Good thing this is the internet, because it hasn’t spoiled while we waited!

What to gather: 2-3lb chuck roast (or could be labeled as pot roast), 1 bay leaf, 2-3 (or 4 or 5) cloves of garlic, 1 bottle of beer, olive oil. If you are taking a picture, try to take it as cockeyed as possible so you can be like me.

I know. Very complicated and diverse shopping list.

Lets begin. Hopefully you slept well last night, because this prep is going to take literally minutes. You might need a nap after we’re done, so clear your calendar.

Chop up some garlic. Or mince. Or slice. Or smash like the Hulk. Who cares, just make it smaller.

Now, heat up your cooking vessel with some olive oil and brown the roast on all sides. Even the side sides. Err. All sides.

See, all of them. I mean it!

Dump some beer in there. 1 bottle is a good start. Don’t drink it. Luckily they come in 6 packs, so if you really WANT to drink one, you can. It’s ok to drink whatever alcohol you’re cooking with while you cook, I think I read that somewhere.

Now toss in a bayleaf. Except, it would be better if it were in the beer and not just sitting on the top of the roast all beached and sad. Don’t be like me.

Simmer all of this on low. After one hour, presumably at the end of your post-prep nap, turn the roast over.

Let it go for 2 more hours. You can add more beer if needed, provided you didn’t drink the other 5 bottles already. I’m sure you haven’t, you’re not like that. At the end of the 3 total hours, you should have this:

Now we can make some gravy, if you’re so moved. I normally can’t be bothered, but the gravy from this beer/beef/happiness combo is just too good for me to pass up. I gotta have it. So, pour what is left in the pan aside from the roast, which you’ve removed, and the bay leaf, which you do not want to eat. Not tasty.

You will notice that the fat will conveniently float to the top for easy removal. You can use a turkey baster if a) you feel like cleaning it after and b) your boys haven’t stolen it for some science experiment that you really really don’t want to know about. I don’t ever find myself experiencing a) and b) seems to happen to me far more often than I care to think about, so I use a spoon. I’m very high tech.

Now pour a small amount of the drippings back into the pan. And add some flour. Roughly the same amount as the drippings, but no one is counting here.

Now we are making roux. Do you feel french and fancy? Me either. Whisk this together until it combines and cooks and thickens and whatever else it wants to do. The Roux is the boss of you. Poetry, my friends.

Once that is all worked out, we slowly add the rest of the drippings while whisking. If you whisked your roux right like I said, you will have no lumps. I really mean it! This is the same basic way I make my Thanksgiving gravy and it comes out perfect every time! Just keep adding and whisking until it’s the consistency you desire. Once it boils, it’s reached it’s thickening power, so you can add if it’s too thick, and repeat.

At this point you’ll want to taste it and see if it needs salt and pepper, but I doubt it will. Definitely not salt, it should be plenty salty.

Hopefully you experience what I did: the magical appearance of mashed potatoes.


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