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

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, brad's beef braised in stout with sweet potato and parsnip medly. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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

The ingredients needed to make Brad's beef braised in stout with sweet potato and parsnip medly:

1. Make ready 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. Take 12 Oz dark stout beer
6. Prepare McCormick's Montreal steak seasoning
7. Take for the veggies
8. Prepare 1/2 LG sweet onion, chopped
9. Make ready 2 LG parsnip, peeled and chopped
10. Make ready 1 lg sweet potato, peeled and chopped
11. Get 1 tbs seasoned salt
12. Prepare 1/2 tbs black pepper
13. Make ready 1 1/2 tbs balsamic vinegar
14. Make ready 1 1/2 tbs canola oil

Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. For the braised beef, heat the oil in a casserole dish placed over a high heat.

Instructions

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.

As simple as that Recipe of Brad's beef braised in stout with sweet potato and parsnip medly

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