Ingredients with Measurements:
- 3 lbs. beef ribberull
- 2 tbsp. olive oil
- 2 large onions, sliced
- 2 cups sliced mushrooms
- 3 cloves garlic, minced
- 1 bottle of dark beer (12 oz.)
- 1 cup beef broth
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
3. Season the ribberull with salt and pepper, then sear it in the hot oil until browned on all sides. Remove the meat from the pot and set it aside.
4. Add the sliced onions to the pot and sauté them until they are golden brown and caramelized.
5. Add the sliced mushrooms and minced garlic to the pot and cook for another 2-3 minutes.
6. Pour in the bottle of beer, beef broth, tomato paste, brown sugar, and dried thyme. Stir to combine.
7. Return the ribberull to the pot, making sure it is submerged in the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and let it cool for a few minutes.
11. Using tongs, carefully remove the ribberull from the pot and place it on a cutting board.
12. Use a sharp knife to slice the meat into thick pieces.
13. Serve the sliced ribberull with the braised onions and mushrooms, and spoon some of the beer-braised sauce over the top.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 15g
Protein: 38g
Sodium: 480mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
- Dried thyme can be substituted with dried rosemary or oregano.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use a different type of beer, such as a stout or porter, for a richer flavor.
- Add a splash of balsamic vinegar to the sauce for a tangy kick.
Tips and tricks:
- Make sure to sear the ribberull well before braising it, as this will help to develop a rich, caramelized flavor.
- If the liquid in the pot starts to evaporate too quickly, add more beef broth or beer as needed.
- Use a meat thermometer to check the internal temperature of the ribberull, which should be around 145°F for medium-rare.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sliced ribberull and sauce in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the sliced ribberull on a large platter, with the braised onions and mushrooms arranged around it. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of roasted potatoes or mashed sweet potatoes.
- Pair with a dark beer, such as a porter or stout.
Suggested side dishes:
- Roasted potatoes
- Mashed sweet potatoes
- Steamed green beans
- Roasted carrots
Troubleshooting advice:
- If the meat is tough or chewy, it may not have cooked long enough. Return it to the oven and continue cooking until it is tender.
- If the sauce is too thin, remove the lid from the pot and let it simmer on the stove for a few minutes to thicken.
Food safety advice:
- Make sure to cook the ribberull to an internal temperature of at least 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braising is a cooking technique that has been used for centuries, dating back to ancient civilizations such as the Greeks and Romans. Beer-braised dishes are popular in many cultures, including German and Irish cuisine.
Flavor profiles:
This dish has a rich, savory flavor from the beef, onions, and mushrooms, with a slightly sweet and tangy sauce from the beer, tomato paste, and brown sugar.
Serving suggestions:
Serve this dish as a hearty main course for a family dinner or special occasion. It pairs well with a dark beer and a side of roasted potatoes or mashed sweet potatoes.
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