Taste Tested : Beau’s Beer Braised Beef Taco

Seriously, we’ll take any excuse to cook with beer, and up in the Ottawa area, Beau’s All Natural is pretty much the best of the best. Maybe it’s because the weather is getting cooler, or because you’ve just had a rough day. Whatever the case, you’re in the market for comfort food, and beef tacos will always deliver. TasteTestednew This recipe comes to us from Thyme and Again Catering, an amazing #FeastON restaurant and catering company in Ottawa. Thyme and Again are at the centre of an awesome network of farmers and food producers, like Acorn Creek Farm, Black River Cheese, Upper Canada Cranberries, and many others. The menu at their food shop changes weekly, so check back often! beeftacos2
Beau's Beer Braised Beef Taco
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  1. Equipment: Deep Pan for Braising (Deeper than height of roast), foil or tight fitting lid, wooden spoon
  2. 2lb Enright Cattle Company Ontario Beef for braising (outside round, short ribs) Brought to room temperature
  3. 1 Spanish Onion – peeled and large rough chop
  4. 1-2 Carrots – peeled and large rough chop
  5. 2 bottles (700ml) Beau’s Beer
  6. 1 liter Beef Stock
  7. 10mL Vegetable Oil
  8. Salt and Pepper to Taste
  1. Pre heat Oven to 290F.
  2. On high heat, preheat pan, add vegetable oil and sear beef on all sides until rich brown. (Note: Allow each side to sear before rotating; meat should release from the pan naturally. Adjust heat down slightly during process if meat starts to burn.)
  3. Remove beef from pan and set aside. Add onions and carrots to pan and cook until onions start to brown.
  4. Add ¼ bottle of beer to pan and scrap any stuck bits from the bottom of the pan with wooden spoon.
  5. Season beef with salt and pepper, turn down heat and add beef back to pan.
  6. Add the remaining beer and beef stock, cover with a tight lid or foil and allow to come to a simmer. (Note: Seasoning now instead of before searing prevents the pepper from burning.)
  7. Beer and stock should cover between ½ and ¾ of beef. Volumes may vary depending on size of pan and thickness of meat so some adjustment may be necessary.
  8. Place pan in oven cook 5 to 6 hours or until fork tender.
  9. Remove from oven and let meat rest in the pan with the liquid for 1 hour. (Note: The meat can be done a day in advance, leave it in the braising liquid until ready to use.)
  10. If allowed to cool completely, reheating until meat relaxes and can be pulled apart easily.
  11. Pull apart meat with a fork or fingers.
  12. Strain out liquid and reserve. Add ¼ of liquid in a sauce pot, place on medium heat and simmer until reduced by half.
  13. Add reduced liquid back to the pulled meat and season to taste.
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