Flemish Beef Sirloin In Beer Sauce With Savory Vegetables Recipes

SIRLOIN WITH BEARNAISE SAUCE

Steps:

• Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

FLEMISH BEEF SIRLOIN IN BEER SAUCE WITH SAVORY VEGETABLES

Steps:

• Preheat oven to 325 degrees F.
• Season beef with salt and pepper. Heat the oil in a large skillet and brown the roast on all sides for approximately 5 minutes per side, or until well browned.
• Transfer roast to a roasting pan (with a lid) just large enough to hold the beef and the vegetables.
• Return skillet to heat and cook the onions, garlic, carrots, cloves and orange zest for about 5 minutes. Use a slotted spoon to transfer the cooked veggies to the roaster, surrounding the meat.
• Place the roaster over medium heat on the stove top. Pour in the brandy.
• Using a long match or special lighter, carefully set the brandy alight and allow the flames to die down.
• Add the beer, peppercorns, bay leaves, thyme and porcini mushrooms. Bring to a boil.
• Cover the roaster with foil, then add lid. Transfer to the oven and cook for 2 1/2 to 3 hours, or until roast is done.
• Transfer the beef and vegetables to a platter and keep them warm in the oven (you can turn off the heat). Reserve the juices left in the roaster.
• For the sauce, mix the vinegar, cornstarch and sugar in a small bowl until smooth. Add 2 TB of the meat juices and mix well. Pour this mixture into the roaster and cook over low heat for 10 minutes, stirring constantly.
• Carve the roast and serve with Braised Fennel (Zaar recipe #100458) and boiled new potatoes.

FLEMISH BEEF STEW

Steps:

• In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
• In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
• Stir in lemon juice. Garnish with basil or parsley and serve hot.

FLEMISH BEEF STEW

Steps:

• Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
• Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
• Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
• Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
• Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
• Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

FLEMISH BEEF IN BEER

Steps:

• 1. In a large skillet over medium-high heat brown beef in butter and oil place beef in a Dutch oven.2. Preheat oven to 325° F. Add butter and oil to skillet. Add onions and sprinkle with salt and pepper sauté for 10 minutes. Place onions over beef.3. Sprinkle garlic over onions. Sprinkle with thyme and brown sugar.4. In the skillet used for browning, heat broth and beer with bay leaf bring to a boil. Pour over beef. Cover and bake for 2 1/2 hours. Remove meat set aside.5. In a small bowl mix beer and cornstarch until smooth. Stir into liquid in the Dutch oven. Stirring over medium heat, bring to a boil and boil until thickened. Remove bay leaf. Return meat to sauce and heat through.

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES

Steps:

• Fry bacon in 5-quart Dutch Oven until crisp.
• Remove with slotted spoon; drain on paper towels.
• Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
• Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
• Heat to boiling; reduce heat.
• Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
• (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
• If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
• (Store no longer than 48 hours).
• TO SERVE:.
• About 45 minutes before serving, remove fat from broth.
• (If using crock pot, add vegetables for the last 1 1/2 hours).
• Heat beef and broth to boiling.
• Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
• Remove beef and vegetables to warm platter.
• Shake water and flour in covered container; stir into broth.
• Heat to boiling, stirring or whisking constantly.
• Boil and stir for 1 minute.
• Serve with beef and vegetables.

SAVORY BEEF STIR-FRY

Steps:

• Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
• Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
• Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

FLEMISH BEEF IN BEER

Steps:

• In a large skillet over medium-high heat brown beef in butter or margarine and oil place beef in a Dutch oven.Preheat oven to 325° F. Add butter or margarine and oil to skillet. Add onions and sprinkle with salt and pepper sauté for 10 minutes. Place onions over beef.Sprinkle garlic over onions. Sprinkle with thyme and brown sugar.In the skillet used for browning, heat broth and beer with bay leaf bring to a boil. Pour over beef. Cover and bake for 2 1/2 hours. Remove meat set aside.In a small bowl mix beer and cornstarch until smooth. Stir into liquid in the Dutch oven. Stirring over medium heat, bring to a boil and boil until thickened. Remove bay leaf. Return meat to sauce and heat through.