Beef Braised in Beer

Name: Beef Braised in Beer
Yield: serves 6 or more
Ingredients: 4 ounces thick-sliced slab bacon, cut in chunks; 3 medium onions, cut into chunks (about 3 cups); 1 tablespoon kosher salt; A 4-to-5-pound boneless beef shoulder roast (preferably a “top blade” or “top chuck shoulder” roast); 1/4 cup all-purpose flour; 4 tablespoons extra-virgin olive oil; 5 sprigs fresh thyme, tied in a bundle with kitchen twine; 3 cups (two 12-ounce bottles) flavorful beer or ale; About 6 cups light stock (chicken, turkey, or vegetable broth), or as needed; 3 tablespoons Dijon mustard; A food processor; a heavy 6-quart ovenproof pot, such as enameled cast iron, with a cover

December 9, 2011

Beef chuck, or shoulder, offers excellent cuts for stews and braises, because the meat is extremely tasty and, over long cooking, all the connective tissue adds flavor and body to the dish. For this braise (and the Sugo alla Genovese, page 112), I especially like the compact chunk of meat cut off the top of the shoulder blade, which is known by many names, including “top blade” or “top chuck shoulder” or “flatiron.” This piece is usually sliced and packaged as steaks, but ask your butcher to give you a whole top blade, as a roast. The more common beef chuck or shoulder roast, which comes from the underside of the shoulder, would be fine in this recipe, too. (It might be called “chuck pot roast” or “under blade chuck.”)

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