Guinness Braised Rump Roast Recipes

GUINNESS BRAISED BEEF

Steps:

• Coat the chuck roast in flour and liberally season with salt & pepper.
• In a dutch oven or large stockpot, heat olive oil to high.
• Sear the beef for on all sides until golden brown, working in batches if needed.
• Remove the beef from the pan, leaving any liquid in the pot, and reduce heat to medium.
• Add onions and cook for about a minute - stirring frequently.
• Return beef to the pot and add remaining ingredients.
• Cover the pot and reduce heat to low. Simmer for 2 - 2 1/2 hours, or until beef is tender and liquids have thickened.
• Remove celery from pot, and adjust seasoning to taste before serving.

GUINNESS BRAISED BEEF

Steps:

• Cut roast into large 2 - 2 1/2" chunks. Trim excess fat while prepping.
• Cut unpeeled carrots into 2 inch pieces and cut onion into eighths.
• Place beef pieces in bowl, salt & pepper aggressively and sprinkle with brown sugar. Allow beef to rest for a few minutes if time permits.
• Preheat oven to 275 degrees F.
• Heat 2 tablespoons oil in heavy dutch oven over medium high heat until the oil shimmers. Brown beef in three batches, making sure all sides of the beef cubes are seared. Remove beef to platter.
• Add remaining 2 tablespoons of oil to pan to heat. Add carrot and onion and cook over medium high heat for 4 to 5 minutes until slightly browned. Sprinkle flour over vegetables then stir and cook for another 2 - 3 minutes.
• Add Guinness to pan and scrape brown bits from bottom. Add beef broth and return beef to pan. Bring to a boil. Once beef comes to heat, cover tightly with lid, and place in preheated oven. Cook for at least 3 hours, checking occasionally that the juice is holding up.
• If the gravy is too thin, remove the lid from the pan and turn up the heat to 350 degrees F for the last half hour of cooking.

GUINNESS BRAISED POT ROAST

Steps:

• Heat a large Dutch oven and add a tablespoon of olive oil.
• If you have a big piece of meat, cut it in half or in quarters.
• On high heat, brown each side of the meat and sear it so you get burnt little bits stuck to the bottom of your pan. This will create deep flavor!
• Add the onions all around the meat, and saute for a few minutes, or until the onions begin to soften. Turn the heat to medium if the onions are scorching, but keep stirring them around.
• Once the onions are near translucent, pour both bottles of Guinness over the meat.
• Add the thyme and other spices and stir.
• Cover and cook on low heat, simmering, for about 2 hours. At this point, your meat should shred slightly when poked with a fork. If it doesn't, let it cook for another half hour, and check again.
• Once the meat is at the just shredding point, make a slurry of the cornstarch and a bit of water and poor into the pot and gently stir.
• The sauce should thicken a bit as it continues to cook over the next few minutes.
• Season the gravy with salt and pepper to your liking.
• Serve with mashed potatoes and veggies for true comfort food!

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

IRISH ROAST BEEF WITH GUINNESS AU JUS

Steps:

• Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
• Preheat an oven to 250 degrees F (120 degrees C).
• Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
• Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
• Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
• Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.

POT ROAST WITH GUINNESS

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a large flameproof 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 celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color.
• Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined.
• Bring mixture to a boil, stirring constantly.
• Add the bay leaf, thyme, sugar.
• mustard, 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 and add a pinch more of sugar if necessary).

BRAISED RUMP ROAST AND VEGETABLES

Steps:

• Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.
• Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
• Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

GUINNESS-BRAISED RUMP ROAST

Steps:

• Season meat on all sides with salt and pepper. Brown meat on all sides in pan on stove top. Remove meat from pan and add onion and carrots and brown slightly. Add meat, onions, carrots, beer, stock, paprika, and bay leaves to slowcooker. Turn on at low setting and cook for about 8 hours. Remove meat and vegetables. Move broth to a pot and reduce on stove top, then to serve over meat. Serve over mashed potatoes or rice or noodles.