Brad's beef braised in stout with sweet potato and parsnip medly
Brad's beef braised in stout with sweet potato and parsnip medly

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, brad's beef braised in stout with sweet potato and parsnip medly. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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This recipe has few ingredients, but is very tasty! I made it last year for the first time because we grew parsnips and had never eaten them before. Classic pot roast is revamped in this recipe for Braised Beef with Onion, Sweet Potato, and Parsnip.

To begin with this recipe, we must prepare a few components. You can cook brad's beef braised in stout with sweet potato and parsnip medly using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:
  1. Prepare for the beef
  2. Prepare 3 lbs beef top shoulder roast
  3. Take 1 (10 Oz) can Campbell's french onion soup
  4. Make ready 1 (10 Oz) can Campbell's beef consummé
  5. Prepare 12 Oz dark stout beer
  6. Get McCormick's Montreal steak seasoning
  7. Get for the veggies
  8. Prepare 1/2 LG sweet onion, chopped
  9. Take 2 LG parsnip, peeled and chopped
  10. Get 1 lg sweet potato, peeled and chopped
  11. Take 1 tbs seasoned salt
  12. Get 1/2 tbs black pepper
  13. Take 1 1/2 tbs balsamic vinegar
  14. Prepare 1 1/2 tbs canola oil

Add milk mixture and mash well. Add the sweet potato, stock and orange juice. Blend to a puree or your desired consistency using as much of the cooking liquid as necessary. For the braised beef, heat the oil in a casserole dish placed over a high heat.

Instructions to make Brad's beef braised in stout with sweet potato and parsnip medly:
  1. Liberally rub McCormick's all over beef roast. Sear in a frying pan on med high heat
  2. Mix the soups and beer in a 10 X 14 baking dish
  3. 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.
  4. Mix all the ingredients for the medly in a 9x13 baking pan. Cover with foil. Poke 2 holes for steam to escape
  5. When beef starts getting tender, place in oven with it. Stir every 10 minutes. Should be done in about 30 minutes
  6. 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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