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Belgian Beef Roast

Source of Recipe


From "Cook with Hook"






List of Ingredients



• 4 Tbsp oil, divided
  
• 1 beef rump or similar roast to 2-1/2 lbs., trimmed and sliced 1/4-inch thick
  
• Salt and pepper
  
• 2 lbs. onions, thinly sliced
  
• 2 Tbsp all-purpose flour
  
• 2 cups beef stock
  
• 1 bottle Redhook Blackhook porter
  
• 1 tsp red wine vinegar
  
• 3 sprigs parsley
  
• 1 bay leaf
  
• 1 sprig fresh thyme (or 1/4 tsp dried thyme)
  
• .
  
• Steamed new potatoes or hot cooked wide noodles
  






Instructions



1. Preheat oven to 325 degrees (F). Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the beef lightly with salt and pepper and cook as many slices at a time as will fit in a single layer until all are browned, about 1 minute per side. Transfer slices to a plate and set aside.
   
   
2. Reduce the heat to medium-low and add the remaining oil to the skillet. Add the onions and cook, stirring occasionally, until they are golden brown, about 5 minutes. Lift the onions out of the skillet with a slotted spoon, leaving behind as much oil as possible.
   
   
3. Return the skillet to medium-high and stir in the flour. Keep stirring until the resulting roux is a medium brown. Add the beef stock, beer and any accumulated juices from the meat plate. Cook, stirring to break up lumps, until the sauce is lightly thickened. Salt to taste and add vinegar.
   
   
4. Spread half of the onions in the bottom of a shallow covered baking dish. Arrange the beef slices in a layer on top. Tie the herbs in a bundle (bouquet garni) with clean string and place it on top of the meat, spread with sauce, cover dish and bake until the meat is quite tender, 2 to 2-1/2 hours. Let stand until the fat rises to the surface, discard herb bouquet and skim off the fat.
   
   Serve with steamed new potatoes or hot cooked wide noodles.
   
   Makes 6 servings.