Beer Braised Beef with Onion Dumplings

I have so many cookbook and not enough time to try every recipe. I bought the cookbook The Beekman 1802 Heirloom Cookbook recently. This is the first recipe I tried from it. It was yummy but I felt it was a little too sweet because of the allspice and cloves. I would recommend a slight reduce on these spices if you don’t want it tasting too sweet. I also omitted the dill from the dumplings because I have not found a taste for dill in recipes yet. The dumplings and the braised beef with beer is delicious.

Beer Braised Beef

Ingredients:

  • 4 Tbs vegetable oil
  • 3 pounds boneless chuck (fatty rather than lean), cut into 1 ½ inch chunks
  • ¾ cup all-purpose flour
  • 2 pounds onions, coarsely chopped
  • ½ pounds carrots, thickly sliced
  • 3 garlic cloves, smashed and peeled
  • ½ tsp dried thyme
  • ¼ tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 bottle (12ozs) dark beer
  • 1 Tbs tomato paste
  • 1 tsp salt

Dumplings

Ingredients:

  • 6 Tbs unsalted butter, melted
  • 1/3 cup finely chopped onion
  • ½ cup buttermilk
  • 2 Tbs chopped fresh dill
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup fine fresh bread crumbs

Directions:

Preheat oven to 350 degrees. In a 5-7 quart Dutch oven or heavy bottomed saucepan, heat 2 Tbs of the oil over medium-high heat. Dredge the beef in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), cook the meat until browned all over, about 5 minutes.  Transfer the meat to a bowl.

Add the remaining 2 Tbs oil to the pan along with the onions, carrots, and garlic. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are crisp-tender, 12 to 15 minutes. Stir in the thyme, allspice, cloves, beer, tomato paste, salt, and 2 cups water and bring to a boil. Return the meat to the pan. Cover and place in the oven. Bake for 1 ½ hours, or until the meat is tender. Place the pan on the stove top.

Dumplings:

In a small skillet, heat 1 tbs of the melted butter. Add the onion and cook until tender, about 5 minutes. Transfer to a small bowl and stir in the buttermilk, dill, and 2 tbs of the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir the dumpling mixture gently until moistened.

In a shallow bowl, stir the remaining 3 tbs melted butter into the bread crumbs. One at a time, drop the dumpling mixture by rounded tablespoon into the crumb mixture and turn to coat. Drop the dumplings onto the simmering stew, spacing them evenly. Cover the pan and simmer the stew until the dumplings are tender and cooked through, about 20 minutes.

 

Spicy Oven Fried Chicken

My best friend Dawn gave me the Bon Appetit Fast Easy Fresh cookbook for my last birthday.

My favorite recipe in this book is this Spicy Oven Fried Chicken. It is very simple to make and bursting with flavors. My children love the taste. I have used boneless chicken breast with or without skin. You can reduce the cayenne pepper if you want it less spicy; it does have a kick. Don’t omit the melted butter because that adds crisp to the final dish.

Ingredients:

  • 1 ¼ cups buttermilk
  • 2 Tbsp Dijon mustard
  • 4 garlic cloves, pressed
  • 2 Tbsp salt, divided
  • 1 ½ tsp cayenne pepper, divided
  • 12 chicken pieces with skin and bones (4 breasts, 4 thighs, and 4 drumsticks)
  • 1 cup unseasoned dry breadcrumbs
  • 1/3 cup freshly grated parmesan cheese
  • ¼ cup all-purpose flour
  • 2 tsp dried thyme
  • ½ tsp paprika
  • 3 Tbsp unsalted butter, melted

Directions:

Whisk buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.

Place 1 rack on each of 2 large rimmed baking sheets. Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature. Drizzle butter over chicken; bake until crisp, brown, and cooked through, about 50 minutes.