90 Minute Beer Brined Pot Roast Recipes

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

Steps:

• Bring the beef to room temperature before you handle it.
• Mix flour, salt and pepper and coat the beef all over.
• Preheat the oven to 275-300 F (depending on your oven's calibration).
• Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
• Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
• Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
• Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
• Reserve the juices to use in gravy (optional) and break up the roast before serving.

ROAST BEEF BRINE

Steps:

• In a large pan, mix together the sugar, salt, ginger, pepper, cinnamon, star anise and cloves and 200ml of the water. Bring the pan to a boil and stir until the sugar has dissolved. Remove the pan from the heat.
• Add in the remaining 600ml of water and allow to cool before pouring into a sturdy bag or container. Add in your beef joint and seal. Store the joint in the refrigerator and allow it to sit in the brine overnight at the very minimum. A full 24 - 36 hours is best. While the beef is sitting in the brine, remember to turn the meat periodically to ensure even exposure.
• When the time is up, cook your beef joint in your preferred way. I like to heat a pan until very hot and sear the joint all over for a minute or so on each side to seal in the juices and flavours and then roast in a very hot oven until done - about 40-60 minutes, depending on the size of the joint and how well done you like it.
• Enjoy hot or cold, in thick slices or thin, as part of a roast or in a sandwich!

90 MINUTE BEER-BRINED POT ROAST

Steps:

• The success of this recipe relies on two things: the use of a Dutch oven or similar heavy pot with a heavy bottom; and that you use a very large piece of aluminum foil to cover not only the roast, but also go up the sides of the pot and over the pot's edge. The cover must make contact with the foil all around the edge. This is what permits the pot roast to cook quickly.
• Brining: Put all of the brine ingredients into a zippered gallon-sized plastic bag. Seal the bag and shake it until the salt and sugar are dissolved and the beer has lost most of its carbonation.
• Add the pot roast, seal and shake to coat the roast.
• Open an inch long section of the zipper, expel as much air as you can, reseal. Place on counter for 45 minutes.
• Roast: Place the oven rack in the middle of the oven and preheat to 450 degrees F.
• Remove the roast from the brine and pat dry. (Discard the brine).
• Put the Dutch oven over medium high heat and add the oil. Brown both sides of the roast, about 5 minutes per side.'.
• Remove to a platter and season with salt and pepper.
• Add onions to the pot and saute until golden. Add the wine and simmer about 1 minute.Turn off the heat.
• Return the meat to the pot. Protecting your hands with oven mitts, place a sheet of heavy-duty aluminum foil over the meat, pressing down until it is covered from edge to edge, letting the excess foil drape over the edge of the pot. Press the foil against the pot.
• Cover the pot with its lid, raise the heat to medium-high, and cook until you hear the liquids bubbling.
• Place the pot in the oven and cook for 90 minutes - the roast should be dark brown at this point. Remove and let rest covered for 10 to 15 minutes.
• Carefully remove the foil - steam will billow up, I suggest that you pull away the foil from the side farthest away from you first - and remove the roast to a platter.
• Skim fat from the liquid, then place the pot over medium high heat.
• Whisk the flour into the chicken broth and stir into the liquid in the pot. (You can add parboiled veggies at this point to the gravy, according to the chef).
• While the gravy thickens, slice the roast against the grain into slices. Cover with gravy and serve.

BRINE FOR POT ROAST

Steps:

• 1. Combine hot water, sugar and salt in a gallon bag or large container. Mix until dissolved. 2. Add remaining ingredients and mix again. 3. Add roast to bag, close tightly. 4. Place in refrigerator overnight, or at least twelve hours. 5. Remove roast from brining solution and pat dry. 6. Cook as desired.

BEER-BRAISED CHUCK ROAST AND ONIONS

Steps:

• Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.