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

Brad's beef braised in stout with sweet potato and parsnip medly. Great recipe for Brad's beef braised in stout with sweet potato and parsnip medly. One of the worst storms in recent history is hitting the Pacific Northwest right now. This was my comfort food to ride it out.

One of the worst storms in recent history is hitting the Pacific Northwest right now. This was my comfort food to ride it out. Brad's smoked and slow cooked corned beef in stout. 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 cook that.

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

1. It's of for the beef.
2. Prepare of beef top shoulder roast.
3. It's of can Campbell's french onion soup.
4. You need of can Campbell's beef consummé.
5. It's of dark stout beer.
6. It's of McCormick's Montreal steak seasoning.
7. It's of for the veggies.
8. It's of LG sweet onion, chopped.
9. Prepare of LG parsnip, peeled and chopped.
10. It's of lg sweet potato, peeled and chopped.
11. It's of seasoned salt.
12. It's of black pepper.
13. Prepare of balsamic vinegar.
14. You need of canola oil.

Luck o' the Irish 🍀 jimkmaus.. I was feeling like surf and turf. So I made a red wine and balsamic braised short rib. Placed over creamy cheesey white polenta.

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

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.

Glazed with a reduced pan sauce and a light shrimp scampi on the side. Vary this recipe according to the vegetables in your bin and the number of people you're feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. Beef & ale hot pot recipe. Learn how to cook great Beef & ale hot pot.