Braised beef with beer and leeks
20
150
4
No
Ingredients
- 1 kg (2.2 pounds) of beef roast chuck
- Salt and pepper
- 45 ml (3 tablespoons) of vegetable oil
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 115 g (1/4 pound) of minced bacon
- 2 chopped garlic cloves
- 1 package of mushrooms, sliced into four
- 2 bottles of 241 ml of blond beer
- 2 Bay leaves
- 125 ml (1/2 cup) of Dijon's mustard
- 125 ml (1/2 cup) of finely chopped fresh parsley
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- Season roast chuck and set aside. Preheat an oven safe cauldron at high heat, add oil and butter. Roast roast chuck over both sides. Remove from heat, add sliced leeks, bacon, mushrooms, dijon's mustard, parsley and garlic. Fry for 2 minutes. Pour beer.
- Cover and oven bake for 2 hours and 20 minutes uncovered.
- Serve with buttered tagliatelles.
Chef’s note
May be cooked in a slow cooker for 8 hours at medium heat.
