Beef Recipes
Beef Brisket Braised in Guinness
Meat Loaf
Quick Sauerbraten
© Laura Harper
1 pound ground round
1 small onion, chopped fine
1/4 cup uncooked oatmeal
1 egg
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
3/4 cup evaporated milk, undiluted
1/2 teaspoon Accent
Combine all ingredients. Bake in greased pan in a 400 degree oven for one hour.
4 pounds rump roast or sirloin tip
1 can Swanson beef broth
1 1/2 cup cider vinegar
1 cup dry red wine
1 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 bay leaf
1 teaspoon freshly ground black pepper
1 teaspoon salt
5 tablespoons flour
3 tablespoon light brown sugar
Brown meat in the oil in heavy skillet. Combine beef broth, vinegar, wine, salt, sugar, spices and bay leaf; pour over meat. Bring to boil, cover and simmer 2 hours or until tender turning once or twice.
Remove meat to serving platter. Skim off fat and, if necessary, add a little water to drippings to make 3 cups. Thicken with the flour mixed with a little cold water. Simmer a few minutes and then pour
over meat. Serve with buttered noodles.
Beef Brisket Braised in Guinness
2 tablespoons oil
4 pounds beef brisket
2 onions, coarsely chopped
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef broth
1 1/4 cups Guinness stout
1 teaspoon dried thyme
1 tablespoon tomato paste
1/2 teaspoon Accent
Salt, to taste
Pepper, to taste
Preheat the oven to 350 degrees.
Heat the oil in a large ovenproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the carrots and potatoes and cook over medium heat for 3-4 minutes. Add the flour and cook for 1 more minute; blend in the beef broth, Accent, thyme, and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the tomato paste and season to taste with the salt and pepper. Place the brisket on top, and cover tightly; place in the oven and cook for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning if necessary).