BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
BEEF AND ONION SMORREBROD
Posting for ZWT6 Scandinavia Region. From http://friendsofdenmark.org./ The ingredients can be decoratively and artfully arranged on the bread because these sandwiches are eaten with a knife and fork, not picked up to be eaten out of hand. Traditionally, the smorrebrod are served at lunch.
Provided by Papa D 1946-2012
Categories Lunch/Snacks
Time 10m
Yield 8 sandwiches
Number Of Ingredients 8
Steps:
- Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
- Spread each generously with mustard.
- Place 1 slice roast beef on top of each, gathering or ruffling the slice so beef covers bread but does not extend over sides.
- Top each beef slice with 1 teaspoon sour cream.
- Sprinkle with crumbled onions, top with a tomato wedge.
- Garnish with parsley or watercress.
Nutrition Facts : Calories 129, Fat 5.7, SaturatedFat 3.1, Cholesterol 11.8, Sodium 244.9, Carbohydrate 17, Fiber 2.4, Sugar 1, Protein 3.2
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
More about "beef and onion smorrebrod recipes"
SMøRREBRøD RECIPE (DANISH OPEN SANDWICH IDEAS)
From whereismyspoon.co
4.6/5 (9)Total Time 36 minsCategory AppetizerCalories 303 per serving
DANISH SMøRREBRøD (OPEN SANDWICHES) WITH REMOULADE
From carolinescooking.com
5/5 (3)Total Time 10 minsCategory Appetizer/StarterCalories 613 per serving
- Lightly butter the slices of rye bread then lay the smoked salmon on half and roast beef on the the other half of the slices. If you are making appetizers, then cut the pieces of bread into approx 4 pieces each. Cut the salmon and beef accordingly to fit.
- Mix together all the ingredients for the remoulade (mayonnaise, pickled cucumbers/cornichons, capers, parsley, lemon juice, mustard and curry powder). Spoon a little on top of each slice then top with some slices of cornichon and/or lemon and parsley as you wish.
ROAST BEEF SMøRREBRøD WITH DANISH REMOULADE AND …
From true-north-kitchen.com
Reviews 3Category Lunch. Danish, SmørrebrødCuisine Danish, Nordic, ScandinavianTotal Time 15 mins
- Prepare the Danish Remoulade: Combine ingredients together in a small bowl. Stir until incorporated.
- Assemble the Smørrebrød: Transfer bread slices to a clean work surface. Butter the bread. Top each slice with a handful of lettuce and a couple of slices of roast beef. Spoon a generous dollop of the Danish Remoulade on top. Sprinkle with Crispy Fried Shallots. Serve.
ROAST BEEF, PICKLE, AND HORSERADISH SMøRREBRøD
From seriouseats.com
ROAST BEEF, SMOKED SALMON, AND BLUE CHEESE …
From theinspiredhome.com
SMORREBROD - ILONA'S PASSION
From ilonaspassion.com
BEEF ONION STIR-FRY: QUICK CHINESE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SMøRREBRøD - DANISH OPEN-FACED SANDWICHES - THE …
From thefooddictator.com
10 DELICIOUS DANISH SMøRREBRøD RECIPES - TRUE NORTH KITCHEN
From true-north-kitchen.com
Reviews 2Estimated Reading Time 1 min
DANISH SMORREBROD RECIPE WITH SALMON | AN OPEN-FACED SANDWICH
From fusioncraftiness.com
ROAST BEEF, RéMOULADE, AND FRIED ONIONS SMøRREBRøD RECIPE | EAT …
From eatyourbooks.com
ROAST BEEF AND ONIONS RECIPE - REAL SIMPLE
From realsimple.com
BEEF PATTY OPEN SANDWICH WITH RAW EGG YOLK • ELECTRIC BLUE FOOD
From electricbluefood.com
SAVORY BEEF WITH ONIONS AND MUSHROOMS RECIPE - THE …
From thespruceeats.com
HOW TO MAKE SMøRREBRøD: TIPS AND RECIPES
From finedininglovers.com
MEET SMøRREBRøD, THE BEST SANDWICH YOU'RE NOT EATING - SERIOUS …
From seriouseats.com
You'll also love