Does anyone have a favourite recipe for pot roast using beer? We
aren't beer drinkers, but our son visited yesterday and left a beer in
our fridge. Thanks....Sharon

"biig" > wrote in message ...
> Does anyone have a favourite recipe for pot roast using beer? We
> aren't beer drinkers, but our son visited yesterday and left a beer in
> our fridge. Thanks....Sharon
CARBONADE FLAMMANDE

3 lbs. boneless pot roast, cut into 1 t sugar

½ inch slices 1/4 cup consomme

2 T butter 1 cup light beer

6 medium onions, chopped ½ t salt

½ t flour 1/4 t pepper

1 bay leaf

Brown meat in butter in large pan. Remove meat. Add onions to pan and cook
until slightly browned. Stir in flour and sugar and cook until well browned.
Stir in consomme and beer. Bring to boil; return meat to pan. Add salt,
pepper, and bay leaf. Cover tightly and simmer 3 hours or until tender.
Serve with noodles or boiled potatoes. Serves 6.

> "biig" > wrote in message ...
> > Does anyone have a favourite recipe for pot roast using beer? We
> > aren't beer drinkers, but our son visited yesterday and left a beer in
> > our fridge. Thanks....Sharon


Sorry my first attempt to post this recipe produced a jumbled mess. Maybe
this time it will be more readable.

Ron

CARBONADE FLAMMANDE

3 lbs. boneless pot roast, cut into 1/2 inch slices
1 t sugar
1/4 cup consomme
2 T butter
1 cup light beer
6 medium onions, chopped
½ t salt
½ t flour
1/4 t pepper
1 bay leaf

Brown meat in butter in large pan. Remove meat. Add onions to pan and cook
until slightly browned. Stir in flour and sugar and cook until well browned.
Stir in consomme and beer. Bring to boil; return meat to pan. Add salt,
pepper, and bay leaf. Cover tightly and simmer 3 hours or until tender.
Serve with noodles or boiled potatoes. Serves 6.

Linda and Ron Audet wrote:
>
> > "biig" > wrote in message ...
> > > Does anyone have a favourite recipe for pot roast using beer? We
> > > aren't beer drinkers, but our son visited yesterday and left a beer in
> > > our fridge. Thanks....Sharon
>
> Sorry my first attempt to post this recipe produced a jumbled mess. Maybe
> this time it will be more readable.
>
> Ron
>
> CARBONADE FLAMMANDE
>
> 3 lbs. boneless pot roast, cut into 1/2 inch slices
> 1 t sugar
> 1/4 cup consomme
> 2 T butter
> 1 cup light beer
> 6 medium onions, chopped
> ½ t salt
> ½ t flour
> 1/4 t pepper
> 1 bay leaf
>
> Brown meat in butter in large pan. Remove meat. Add onions to pan and cook
> until slightly browned. Stir in flour and sugar and cook until well browned.
> Stir in consomme and beer. Bring to boil; return meat to pan. Add salt,
> pepper, and bay leaf. Cover tightly and simmer 3 hours or until tender.
> Serve with noodles or boiled potatoes. Serves 6.

Is there any particular reason to cut it into slices before cooking?
I have always just browned the whole roast (It's usually just a small
one since there is just two of us and leftovers for a day or two are
enough) We're just tired of my old potroast recipe and I thought I'd try
some new flavours....Thanks....Sharon

"biig" > wrote in message ...
>
>
> Linda and Ron Audet wrote:
> >
> > > "biig" > wrote in message
...
> > > > Does anyone have a favourite recipe for pot roast using beer? We
> > > > aren't beer drinkers, but our son visited yesterday and left a beer
in
> > > > our fridge. Thanks....Sharon
> >
> > Sorry my first attempt to post this recipe produced a jumbled mess.
Maybe
> > this time it will be more readable.
> >
> > Ron
> >
> > CARBONADE FLAMMANDE
> >
> > 3 lbs. boneless pot roast, cut into 1/2 inch slices
> > 1 t sugar
> > 1/4 cup consomme
> > 2 T butter
> > 1 cup light beer
> > 6 medium onions, chopped
> > ½ t salt
> > ½ t flour
> > 1/4 t pepper
> > 1 bay leaf
> >
> > Brown meat in butter in large pan. Remove meat. Add onions to pan and
cook
> > until slightly browned. Stir in flour and sugar and cook until well
browned.
> > Stir in consomme and beer. Bring to boil; return meat to pan. Add salt,
> > pepper, and bay leaf. Cover tightly and simmer 3 hours or until tender.
> > Serve with noodles or boiled potatoes. Serves 6.
>
> Is there any particular reason to cut it into slices before cooking?
> I have always just browned the whole roast (It's usually just a small
> one since there is just two of us and leftovers for a day or two are
> enough) We're just tired of my old potroast recipe and I thought I'd try
> some new flavours....Thanks....Sharon

Well, that's the way the recipe was given to me, and I have always done it
that way. I suspect it makes the flavor work throughout the meat more
effectively. And, of course, the slices would make the roast cook faster.
But I don't see any reason why you couldn't use a whole roast if you prefer.

"biig" > wrote in message
...
>
>
> Is there any particular reason to cut it into slices before cooking?
> I have always just browned the whole roast (It's usually just a small
> one since there is just two of us and leftovers for a day or two are
> enough) We're just tired of my old potroast recipe and I thought I'd
> try
> some new flavours....Thanks....Sharon

I would think it'd be fine to do the whole roast. I have a friend who
loves Belgian food and beer, and he made Carbonnade Flemmande for us
once. He described the dish as a stew, and had cut the meat into
bite-size stew pieces. Not sure what type of meat he used. It didn't
taste much different than regular old beef stew to me.

Other ideas for that beer: beer-can chicken (if the beer is bottled,
pour it into a soda can) or bratwurst simmered in beer and then finished
on the grill. I've heard people use beer in chili, though I never have.

Chris

biig > said:

> Does anyone have a favourite recipe for pot roast using beer? We
>aren't beer drinkers, but our son visited yesterday and left a beer in
>our fridge. Thanks....Sharon

Dried pinto beans cooked in beer are excellent. I haven't got a recipe
formulated and written down yet. I just dump in whatever else sounds good
in the way of seasoning. I serve the beans topped with shredded cheddar.

Carol

Linda and Ron Audet wrote:

> "biig" > wrote in message
> ...
> > Linda and Ron Audet wrote:
> > > > "biig" > wrote in message
> ...
> > > > > Does anyone have a favourite recipe for pot roast using
> beer?

[edited for space]

> > Is there any particular reason to cut it into slices before
> cooking?
> > I have always just browned the whole roast (It's usually just a
> small
> > one since there is just two of us and leftovers for a day or two are
>
> > enough) We're just tired of my old potroast recipe and I thought I'd
> try
> > some new flavours....Thanks....Sharon
>
> Well, that's the way the recipe was given to me, and I have always
> done it
> that way. I suspect it makes the flavor work throughout the meat more
> effectively. And, of course, the slices would make the roast cook
> faster.
> But I don't see any reason why you couldn't use a whole roast if you
> prefer.

I would agree only mentioning that the beer one uses has a major bearing
on the finished dish and its like. I make a quick variation of the
Belgian carbonade that i got from an Chinese cook. And uses a dark
beer, a porter or a stout, we have a local brand called "Sierra Nevada"
that is good for this, but Guinness is good for these types of recipes.

For 1 pound of lean steak meat, thinly sliced, sauté with 4 tbs.
unsalted butter, 1 thinly sliced onion, and the meat, seasoned with salt
and pepper, add a clove of mashed garlic if desired [some people also
use ginger]. Once onions are soft and meat is browned add 2 cups of a
good dark beer and let simmer for 30 to 45 minutes or until meat is too
desired tenderness. Sometimes just before adding the beer a roux or
other thickening agent is added to the meat and onions, but i do not do
this, preferring the resulting thinner sauce and serving it with rice.

Though i am sure some one will disagree but if cooking with beer forgo
the typical mass marketed "budwieser" or "miller" type beers, go for
robust strongly flavoured beers, if you have a local micro - brewery you
might want to purchase you beer there, around here we have available
wheat beers and French style fruit beers, there is a raspberry beer that
is just delicious but really packs a kick if drank.
---
Joseph Littleshoes

In article >, Joseph Littleshoes
> wrote:


> I would agree only mentioning that the beer one uses has a major bearing
> on the finished dish and its like. I make a quick variation of the
> Belgian carbonade that i got from an Chinese cook. And uses a dark
> beer, a porter or a stout, we have a local brand called "Sierra Nevada"
> that is good for this, but Guinness is good for these types of recipes.

> Joseph Littleshoes
>

Try Newcastle brown ale which should be available in many supermarkets.

biig wrote:

> Does anyone have a favourite recipe for pot roast using beer? We
> aren't beer drinkers, but our son visited yesterday and left a beer in
> our fridge. Thanks....Sharon

Not sure about pot roast but beer is very good in beef soup. I use
about 4 oz. Beer is also good for spritzing or marinating chicken in
before barbequing.