How to Prepare Perfect Brad's beef braised in stout with sweet potato and parsnip medly
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The ingredients needed to cook Brad's beef braised in stout with sweet potato and parsnip medly:
- Use of for the beef.
- You need 3 lbs of beef top shoulder roast.
- Take 1 (10 Oz) of can Campbell's french onion soup.
- Use 1 (10 Oz) of can Campbell's beef consummé.
- Provide 12 Oz of dark stout beer.
- Get of McCormick's Montreal steak seasoning.
- Take of for the veggies.
- Use 1/2 of LG sweet onion, chopped.
- Get 2 of LG parsnip, peeled and chopped.
- Use 1 of lg sweet potato, peeled and chopped.
- Provide 1 tbs of seasoned salt.
- You need 1/2 tbs of black pepper.
- Prepare 1 1/2 tbs of balsamic vinegar.
- Get 1 1/2 tbs of canola oil.
Instructions to make Brad's beef braised in stout with sweet potato and parsnip medly:
- Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat.
- Mix the soups and beer in a 10 X 14 baking dish.
- Place seared roast in dish. Cover with foil and bake at 325 if you have a lot of time bake at a lower temp. Flip roast every half hour. At 325 mine took about 2 1/2 hrs..
- Mix all the ingredients for the medly in a 9×13 baking pan. Cover with foil. Poke 2 holes for steam to escape.
- When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes.
- Remove from oven and serve. I poured the au jus from the roast over top, but can be served in a ramekin on the side. Serve with stone ground mustard or horseradish.
Add the beef and seal on all sides until coloured. Stir in the lemon juice, garlic, tarragon and potatoes. Combine together with the soda bread pieces and set aside. Divide the oyster bread and potatoes between four wramed. Beef shin really shines here cooked slowly with plenty of aromatics.
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