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Thursday, January 28, 2010

Beer Soaked Beef with a Sweet Beer Gravy


-Shoulder or Butt of Beef (any hunk of beef will do)

-2 or so bottles of Beer (I used Tremont Nor’easter but any ale will do)

-Salt and Pepper to taste


Pre-heat the oven at 225°. Salt and pepper the beef. Place it in a baking dish. Add enough beer to nearly cover the beef. Cook for 5 ish hours. You can use a meat thermometer if you want. The temp should be at about 155. Once the beef has come out of the over you can make the gravy.


-Cup and a half of beer from the baking dish with the beef in it

-Basil, thyme and celery salt to taste (You could use other herbs or spices based on your likes)

-Handful of cranberries (I used cranberries but any bitter/ sour fruit probably would work)

-Tablespoon or so of molasses

-Heaping tablespoon of flour (I used wheat flour but any would probably work)

-1/4 ish cup of brown sugar


Put the beer in a small sauce pan and bring to a boil. Add the herbs and cranberries. While whisking, add molasses and flour and sugar. Allow ingredients to meld together. This whole process should take only as much time as the beef needs to rest, about 10 minutes.

1 comment:

  1. The next day we used the left overs to make some delicious sandwiches. Add some onions and a bit cheese with the meat and sauce. I added mayo, Porter added mustard.