Beer & Roast

One of my favorite websites is the Pioneer Woman's. Whom I have posted on the side links. She posted a recipe for Beer Braised Beef and I thought I would give it a try with my own twist. So here it is. I absolutely love it! The smell coming out of my kitchen were hypnotic I tell you. I waited to eat all day just so I can enjoy this comfort. Please..enjoy.

Beer & Roast

6 lbs of Roast of choice..I used Beef
4 medium sliced Yellow Onions
44 oz of Beer
Salt/Pepper
3 Tbsp. minced Garlic
Paprika
Ground Oregano
Red Pepper Flakes
Olive Oil

1. I rubbed salt, pepper and paprika all over the roast. Heated up a big deep pot and added oil. I browned roast on all sides. While that is browning I sliced the onions.

2. Take Roast out, add the onions and garlic, along with oregano and Red Pepper Flakes..optional. I like the subtle heat it gives. Muy rico! Gotta have some heat..anyways.. saute for 2 min, add the beer and place Roast back in pot. Covered and cooked and medium temperature over stove for about 3 hrs.

I accompanied the Roast with some oven roasted yukon gold potatoes that I dressed with olive oil and some seasonings and herbs. Bake those at 375 for 30 min.

If you like, add another 22 oz of beer. Beer starts concentrating at the end and you may want more of a sauce. It was truly delightful and can't wait for you to try it. : )

Carne Asada en Cazuela con Papas Asadas

Cuban Pot Roast Massi's style with oven roasted Yukon Gold mini potatoes. I LOVE..absolutely LOVE this dish! It is total comfort and what other pair than meat and potatoes will give you that warm feeling. Well...I can think of another few. But this is an all time favorite I grew up eating that I give a different twist each time I make it. Dang..can I take a nap now?

Carne Asada en Cazuela
con Papas Asadas

3-4 lbs of Roast (Any cut will do)
Extra Virgin Olive Oil
Salt
Ground Black Pepper
Ground Onion Powder
Ground Garlic Powder
Cumin Powder
Ground Oregano
Paprika
2 Tbsp of Minced Garlic
1 bottle of Goya cooking wine (I use the Golden one)
2 Bay leaves
Red Pepper Flakes (optional)
1 lb of baby carrots, or sliced carrots
1/4 c of Green Olives (optional)
Yukon Gold Potatoes (Small New red potatoes are good too)

1. I make sure the meat has time to sit on the counter to get the cool edge off. Then I season everywhere..I mean EVERYWHERE! With all the listed dried seasonings. I don't measure you just shake on as much as you want and rub it in real good. Give it a good pat and say good-bye!

2. In a heated dutch oven or large pot, add enough Oil to cover bottom of pot say Adios to that hunk of beef and add it to the pot. You should hear a nice sizzling sound. Ahh....

3. Sear all sides of roast for about 1 1/2-2 min on each side. Once browned and seared add wine, minced garlic and bay leaves. Bring to a boil and cover. Reduce to a Med-low and let simmer boil. Let it cook for 2 1/2 hours. Take meat out and let sit. Then slice into desired size. Add back to pot with carrots and olives. Let cook for another 10 min or so until carrots are soft but with a bite to them.

4. Meanwhile, preheat oven to 425. Prep the mini yukons on a sheet pan. Drizzle with Olive Oil and season with salt and pepper. Bake for 25 mins. Take out. They should be browned. Add to the meat and give it all a bit stir.

We eat ours with White Rice. I ate mine with Brown rice today for my fiber and grain. I have to say the Red potatoes are the best with this. You can add some stewed tomatoes also and pearl onions and make like a stew. It's so yummy to the tummy.