Highland Beef Braised with Ale

Highland Farm Recipes
Written By Janet Steward

  • 2-3 LBS CHUCK ROAST, BRISKET, OR SHORT RIBS

  • FLOUR, SALT, AND PEPPER FOR DREDGING

  • 3 CUPS ONIONS, SLICED

  • ¼ C. CIDER VINEGAR

  • 1 12OZ BOTTLE BEER OR ALE

  • 2 TBS. DIJON MUSTARD

Dredge Roast or Ribs with flour, salt, and pepper. Heat a heavy skillet to med-high, brown the meat five minutes/side. Remove meat, reduce heat, brown onions till golden. Pour in vinegar to scald. Add ale and bring to boil. Pour onion mixture into crock pot or heavy casserole. Spread top of roast with mustard. Set meat into liquid, ladling half the sauce over the meat. Cook in crock pot 8 hours on low or 4 hours on high, or in 325-degree oven for three hours or until tender.

Janet Steward
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