Beer-braised Beef With Onion Butter-crumb Dumplings Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable oil, or
2 Sprigs: thyme, fresh or
-as needed,
-large pinch of dried,
3 lbs: Boneless lean beef,
2: -sprigs parsley,
Pref. chuck, bttm rnd.,
1: Bay leaf,
Trim and cube 1 1/2",
1: Hot chili pepper, dried
Salt and pepper, freshly
8: Allspice berries,
-ground, to taste
3 Cloves: ,
5 medium: Yellow onions, coarsely
12 ounce: Bot dark beer,
-chopped,
1 cup: Beef broth, 13 3/4 oz
3: Carrots, thickly sliced
-plus more as needed,
2: -or 3 garlic cloves,
2 tsp: Tomato paste,
-smashed & peeled,
ONION BUTTER-CRUMB DUMPLINGS
5 tbsp: Unsalted butter,
1/4 tsp: Salt,
1/3 cup: Onion, finely chopped
1/2 cup: Buttermilk,
1 cup: Flour,
2 tbsp: Dill or parsley,
1 tsp: Baking powder,
-chopped fresh,
1/2 tsp: Baking soda,
1/3 cup: Bread crumbs, fresh
Directions:
Recipe by: From The Farmers Market - ISBN 0-06-055005-8 1. Preheat
oven to 350
F. In a large casserole, heat 2 Tbs of oil over high
heat. Add enough meat to cover the bottom without crowding; sprinkle
with salt and pepper. Saute, tossing occasionally, until well browned
on all sides, 5 to 6 mins. Transfer to a plate and brown the
remaining meat in batches, adding oil as needed. Set the meat aside.
2. Add the onions, carrots, and garlic to the casserole, tossing to
coat with oil. Lower the heat to medium and saute, tossing until
wilted and lightly golden, about 15 mins. Meanwhile, tie the thyme
and parsley sprigs, bay leaf, chili pepper, allspice berries, and
cloves in a piece of cheesecloth. Return the meat to the casserole
with the spice bag, beer, beef broth, and tomato paste. Bring the
mixture to a boil, stirring and scraping any browned bits from the
bottom of the casserole into the liquid. Cover the casserole tightly
with foil, then with the lid, and place it in the lower part of the
oven. Bake, stirring occasionally, until the beef is tender, 1 1/2 to
2 hrs. 3. Transfer the casserole to the top of the stove. Remove and
discard the spice bag. Degrease the stew thoroughly. Add more beef
broth, or water, if needed, to cover the meat. Correct seasonings.
Bring the stew to a simmer. 4. ONION BUTTER-CRUMB DUMPLINGS: Melt the
butter in a small skillet. Pour all but 1 Tbs of the melted butter
into a small bowl; set aside. Saute the onion in the remaining Tbs of
butter until wilted but not brown, about 5 mins. Meanwhile, sift the
flour, baking powder, baking soda, and salt into a mixing bowl. In a
separate bowl, stir together 2 Tbs of melted butter, the buttermilk,
dill, and sauteed onion. Make a well in the center of the dry
ingredients and add the buttermilk mixture. Stir very gently just
until moistened; do not over mix. 5. Combine the remaining 2 Tbs of
melted butter with the bread crumbs. Drop neat spoonfuls of the
dumpling mixture into the crumb mixture, gently turning the dumplings
to coat. Drop the dumplings onto the simmering stew, spacing them
evenly. Cover the casserole tightly and simmer 20 mins. Serve
immediately.
NOTES : Great stew, mellow with the flavor of beer and onions. A
couple of
handfuls of quartered mushroom caps, quickly sauteed in butter,
can be add to the stew just before the dumplings.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
oven to 350
F. In a large casserole, heat 2 Tbs of oil over high
heat. Add enough meat to cover the bottom without crowding; sprinkle
with salt and pepper. Saute, tossing occasionally, until well browned
on all sides, 5 to 6 mins. Transfer to a plate and brown the
remaining meat in batches, adding oil as needed. Set the meat aside.
2. Add the onions, carrots, and garlic to the casserole, tossing to
coat with oil. Lower the heat to medium and saute, tossing until
wilted and lightly golden, about 15 mins. Meanwhile, tie the thyme
and parsley sprigs, bay leaf, chili pepper, allspice berries, and
cloves in a piece of cheesecloth. Return the meat to the casserole
with the spice bag, beer, beef broth, and tomato paste. Bring the
mixture to a boil, stirring and scraping any browned bits from the
bottom of the casserole into the liquid. Cover the casserole tightly
with foil, then with the lid, and place it in the lower part of the
oven. Bake, stirring occasionally, until the beef is tender, 1 1/2 to
2 hrs. 3. Transfer the casserole to the top of the stove. Remove and
discard the spice bag. Degrease the stew thoroughly. Add more beef
broth, or water, if needed, to cover the meat. Correct seasonings.
Bring the stew to a simmer. 4. ONION BUTTER-CRUMB DUMPLINGS: Melt the
butter in a small skillet. Pour all but 1 Tbs of the melted butter
into a small bowl; set aside. Saute the onion in the remaining Tbs of
butter until wilted but not brown, about 5 mins. Meanwhile, sift the
flour, baking powder, baking soda, and salt into a mixing bowl. In a
separate bowl, stir together 2 Tbs of melted butter, the buttermilk,
dill, and sauteed onion. Make a well in the center of the dry
ingredients and add the buttermilk mixture. Stir very gently just
until moistened; do not over mix. 5. Combine the remaining 2 Tbs of
melted butter with the bread crumbs. Drop neat spoonfuls of the
dumpling mixture into the crumb mixture, gently turning the dumplings
to coat. Drop the dumplings onto the simmering stew, spacing them
evenly. Cover the casserole tightly and simmer 20 mins. Serve
immediately.
NOTES : Great stew, mellow with the flavor of beer and onions. A
couple of
handfuls of quartered mushroom caps, quickly sauteed in butter,
can be add to the stew just before the dumplings.
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp