I served with rice. Delicious
- Carbohydrate 81.985389960008 g
- Cholesterol 899.064 mg
- Fat 236.22209 g
- Fiber 9.83562504446507 g
- Protein 268.0476625 g
- Saturated Fat 94.707446 g
- Serving Size 1 1 (2217g)
- Sodium 906.102875 mg
- Sugar 72.1497649155429 g
- Trans Fat 30.441339 g
- Calories 3653 calories
Step-by-step
- Put the beef in the crockpot.
- Combine all the other ingredients and pour over the beef.
- Cook on low for 8 to 10 hours or on high 4 to 5 hours.
- Before serving thicken juices if desired.
Deep mahogany chunks of beef emerge from a slow braise with a rich, malt-infused sauce clinging firmly to their ragged edges. Skeptics who watch this liquid volume pool inside a ceramic crock might fear a watery flood, but extended simmering reduces the beer and onion juices into a glossy glaze without requiring a separate stovetop reduction step. Storing leftovers demands attention because potatoes are absent here, meaning the protein structures will not break down into mush when chilled; instead, this dish holds safely in airtight containers at four degrees Celsius for up to four days. Freezing cooked beef in its own braising liquid protects the meat from freezer burn for three months, though alcohol molecules do not freeze solidly, so expect a slightly thinner sauce upon thawing that requires a quick simmer to restore body. Doubling the three-pound meat quantity requires monitoring the slow cooker capacity closely because overcrowding prevents proper heat circulation, while halving the ingredients calls for reducing the cooking time by roughly twenty percent to prevent over-drying the leaner edges.
