GQ magazine beer-braised beef recipe? [Moved from San Francisco Board]
While I could not find it online, I did call my friend (as I wanted it as well for tonight) and he told me the steps over the phone. Please find them below.
3 lbs. Beef chuck in chunks
Chopped carrots and onions
3 sprigs of parsley
1. Generously season the beef with salt and pepper.
2. Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides until evenly brown and crispy. Remove and place on a plate uncovered.
3. Pour in a bit of beer. Let simmer and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed. Maybe two large onions and 3 big carrots. You can also add unpeeled garlic. Fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally for about 45 mins. til well-carmelized.
4. Pre-heat oven to 350 degrees.
5. Place the beef back in the pot nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about half way up the sides of the meat. You may need more than 1 can.
6. Cover. Place in the oven and cook for 2-3 hours until the meat is meltingly tender.
7. Remove the meat and place on a plate and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point you can serve the liquid as is or you can put it back on the stove in a smaller pot over medium heat to intensify the flavors.
8. To serve, keep the meat in chunks or shred it, and place it on a platter. Pour some of the cooking liquid over it. Serve the rest on the side.
*(suggested sides) Serve with buttered egg noodles or mashed potatoes or pureed celery roots.
Hi love this recipe but having trouble cooking it in a convection oven, the first time I didn't realize it was convection and burned the crap out of it, so this time I tried 325 instead of 350 and set the timer for 90 minutes. When I checked in on it at 60 minutes it seemed like it was going to start burning again so I turned it down to 325 and I just checked on it again with 15 minutes left and decided to flip over all the meat so the other side got some heat, should this help? should this be avoided? Anyways I tried a piece and it still tastes dry so I'm not sure if the marble in the meat hasn't melted or if I overcooked it.
Comments and suggestions are welcome, please help if you can.
It's a little dry and a bit tough, it actually feels like the marble/ligaments have not melted properly so I will try it at 250 next time and post results, these convection ovens can be tricky. It may very well be that it needs to cook longer at the lower temp.
Thanks for the response.