Рецепт Stout Braised Beef Sandwiches with Slow Cooked Mushrooms & Onions

by Thomas Grossmann

I’ve made these incredibly delicious sandwiches twice now and both times were a major hit.  The stout adds great flavor to the tender beef and onions.  The first time I used Guinness stout and the second time I used Greenport Harbor Black Duck Porter.  Experiment with your favorite stout or porter.  Instead of slow cooking in the oven you could also cook the beef in a crock pot.  Just sear the beef on all sides… then finish in the slow cooker with the beer on low for 4-6 hours or until the meat falls apart. Save Print Stout Braised Beef Sandwiches with Slow Cooked Mushrooms & Onions Author: Chef Tom Recipe type: Sandwich   Ingredients For the beef: 3.5 lbs beef chuck roast 2 tsp kosher salt 1 tsp black pepper 1 tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika 1 tbs olive oil 12 ounces stout beer (Guinness or other) For the onions: 3 large sweet white onions, sliced thinly 3 tbs butter 1 cup stout beer (Guinness or other) ½ cup beef broth For the mushrooms: 1 lb white mushrooms, sliced 2 garlic cloves, chopped 2 tablespoons butter, salt & black pepper, to taste For the sandwiches: 6 French rolls 12 slices provolone cheese Instructions In a small bowl combine the salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the roast on all sides with the spice mixture. Preheat the oven to 325 degrees F. Heat the olive oil in a large, oven safe, Dutch oven or pot. Brown the meat on all sides. Add 12 ounces of beer, cover and transfer to the oven. Roast until fork tender, turning the meat over once or twice during the cooking process, about three hours. Once the meat is cooked, shred in the pot, allowing the meat to sit in the braising liquid for at least 10 minutes. While the meat cooks, make the onions. Add the sliced onions and butter to a pot over medium/low heat. Cook until the onions have softened and started to brown, about 20 minutes (do not cook over too-high heat or the onions will burn before they caramelize). Add the beer and the broth, allowing to cook, stirring occasionally, until the liquid is almost gone and the onions are a dark brown, about 1 hour. At the same time, saute the mushrooms in a large pan in butter over medium heat. Once browned, season with salt and black pepper. Once the meat, mushrooms and onions are done, preheat the broiler. Lay the rolls on a baking sheet. Fill with meat, top with onions, mushrooms and then add a slice or two of cheese. Place under the broiler until cheese has melted, serve warm. 3.5.3208 Adapted from The Beeroness. Share this:FacebookTwitterPinterestGoogleEmailPrint