Name: Beer-Braised Beef and Onions
Cook time: 40 min
Total time: 4 3/4 hr
Yield: Makes 6 to 8 servings
Ingredients: 3 pounds onions; 1 (5-pound) boneless beef chuck roast, tied; 2 tablespoons vegetable oil, divided; 2 Turkish bay leaves or 1 California; 2 (12-ounces) bottles pilsner-style beer such as Budweiser; 2 tablespoons red-wine vinegar

Beer-Braised Beef and OnionsRomulo Yanes

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

Cooks' note:

Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Recipe notes

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