Source: All About Beer Magazine Presents Holiday Fare
Yield: 4 main courses
2 pounds braising beef (from the flank)
3-4 slices smoked bacon
Freshly ground salt and pepper
2 onions
1 carrot
1 parsnip
1 stalk celery
1 bay leaf
10 crushed pimento seeds
10 crushed coriander seeds
12 peppercorns
12 ounces dopplebock
2-3 tablespoons vinegar
1 tablespoon sugar beet or apple syrup
Arrange the slices of bacon in a large braising pan with a heavy lid that closes tightly. Season the meat with salt and pepper, and place it on top of the bacon. Chop the onions, carrot, parsnip and celery into large pieces, arrange them on the meat and cover with the remaining seasoning.
Mix water with the beer at a ratio of 1:2 (the quantity depends on the size of the pan) and add it to the ingredients until they are slightly more than half covered. Mix together the vinegar and the syrup and stir them into the stewing liquid. Seal the pan and simmer for approximately 2 hours.
Remove the meat and keep it warm. Remove the bacon; sieve the stewing liquid, vegetables and spices, stirring to ensure that all the stock passes through the sieve. Bring the liquid to a boil again. Season if necessary. Slice the meat and serve with sauce.
Serve with steamed vegetables and pasta.
Suggested Beer Pairings: Weihenstephaner Original Lager
