Source: Chef Ronald Marcotte, http://www.unibroue.com/en/beers/recipe/53
[Seymour: Unibroue Maudite is one of my all-time favorite beers, so it's hard to bring myself to cook with it. I confess I've successfully substituted other Belgian beers in the recipe.]
Serves 4
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Ingredients
- 1 tsp. butter
- 1 lb. beef blade roast, deboned or boned, and trimmed of fat
- Salt and pepper to taste
- 1 cup onions, thinly sliced
- 1 tbsp. fresh garlic, chopped
- 1 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2 cups fat-skimmed beef broth,
- 2 cups Maudite beer
- 1 bouquet garni
- 1 cup carrots, cut into sticks
- 1 cup celery, cut into sticks
- 1 cup turnip, cut into sticks
- 8 potatoes
- 1/2 cabbage, cut in 4
- 1/2 cup small peas, blanched
- 1 cup mushrooms cooked in water
Directions
Preheat oven to 350°F. Melt butter in an ovenproof saucepan and braise beef blade roast. Season and add onion and garlic. Lightly brown with tomato paste and flour. Moisten with beef broth and beer and add bouquet garni. Roast for 1 hour 30 minutes or until meat is tender. Halfway through, add carrots, celery sticks, turnip, potatoes, and cabbage. Add water if necessary. Serve on a platter and garnish with vegetables. Top with sauce, peas, and mushrooms.