Bourbon-Molasses Braised Beef
Perfect cool weather comfort food!
- Stew Beef, about 2 pounds
- Butter, 1/2 cup
- Sweet Onions, 2 small
- Peppercorns, a few
- Allspice, a dash
- Bourbon, 1 cup
- Molasses, 1/2 cup
- Beef Stock or Bouillon, about a cup
In a stockpot, heat the butter over medium-high heat until it begins to bubble and brown. Add a third to a half of the meat and let it cook, stirring only very occasionally and after it turns easily.
Cooking it all at once would overcrowd the pan and it wouldn’t brown but just turn gray. When the first batch is done, remove it from the pan with a slotted spoon and move on to the next batch.
While the meat is cooking, combine the bourbon and molasses and slice the onions into thin rings.
When the meat is all browned and set aside, add the onions, peppercorns and allspice to the hot pan. Stir for a few minutes over medium heat, until the onions begin to brown.
Return the meat to the pan, along with the bourbon-molasses mixture and enough beef stock to almost cover the meat.
Bring the mixture to a low boil and let it simmer, uncovered, for at least an hour.
The sauce will thicken and darken as it cooks. If it’s getting too thick cover the pot. Let it cook for another 30 minutes or so, or until the meat is very tender.
Dish it up and serve it over rice or potatoes.
It was perfect here over Rosemary Buttermilk Pan Smashed Potatoes, with sauteed green beans and shallots and a toasted biscuit on the side.