Beef Braised in Ale

By Zopmama

A good dark ale adds interesting depth of flavor to this carbonnade.

Ingredients

• 1/4 cup canola oil
• 1 1/2 lbs. onions, halved & cut into 1/2 inch slices
• 3 1/2 lbs. well trimmed rump steak, cut into 1 inch cubes
• 1 cup beef broth
• 2 T. dark brown sugar
• 1 bay leaf
• 1 t. dried thyme
• 12 springs fresh parsley
• 2 cups dark ale (Guiness or black and tan)
• 1 bag extra wide egg noodles

Details

Servings 10

Preparation

Step 1

In a medium-size heavy skillet, heat 2 T of the oil over medium-high heat. Add the onions and saute for 12-15 minutes, until they are soft and golden. Transfer the onions to a soaked 4 qt. clay pot.

In the same skillet, heat 1 T. of the oil. Add half the meat, without crowding, and cook for about 8 minutes, turning once, until well browned on both sides. Add the meat to the onions.

Heat the remaining oil, and brown the remaining meat. Add it to the clay pot.

Pour the broth into the skillet and bring to a boil over high heat, scraping the pan to loosen the browned bits clinging to the bottom. Pour this broth into the clay pot.

Sprinkle the sugar over the meat and onions. Place bay leaf, thyme and parsley on top of the meat. Pour the ale over the meat and onions. Cover the pot and place it in a cold oven. Set the oven temperature to 450 degrees and cook for 1 hour and 45 minutes, or until the meat is tender.

When finished thicken broth with cornstarch if needed.

Serve over cooked egg noodles.