Porkslap Brasato
Summary
| Yield | |
|---|---|
| Prep Time | 4 hours |
| Kind of Dish | main dishes |
| Tags | beef |
Description
Created because you can't find a bottle of red wine for love nor money on a Sunday in Bushwick
Ingredients
- 3 lb chuck joint or similarly fatty piece of beef
- 3 cn pork slap ale (or other hoppy pale ale)
- 1 bn sage
- 1 bn rosemary
- 6 shallots
- 3 carrots
- 1 bn celery
- 1 bulb garlic
Instructions
Peel your shallots and carrots, wash and chop a few stalks of celery. Chop the bulb of garlic in half across the cloves.
Marinate the meat and everything else in the beer, use more beer if it doesn't cover, for as long as you can 3 hours works, overnight is better.
Remove the meat and brown in a hot skillet or using my favourite method of blow torch in a hot skillet. Return the meat to the marinade or combine them in a stew pan. Use some of the marinade to deglaze the skillet to get all of that caramelised meat goodness and pour that back into the stewpot. Bring to the simmer and simmer for 3 hours, or longer if you like. Use a slow cooker or the oven if you like.
Once ready Drain the cooking liquor and reduce it as much as you have time for.
Server thick slices of meat with cabbage and mashed potatoes. Have crusty buttered bread for sopping up cooking liquor.
