Muscovado-Beer Beef Belly: Proof That a Beer Belly Can Be Sexy Too

March 10, 2019

It’s the last day of 2013. Is it just me or did this year seem to fly by? The last time January 1st rolled around, I distinctly remember making a commitment to minimize my consumption (of alcohol and other things as well) to reach my goal weight, but its hard to stick with it when things like this Muscovado-Beer Beef Belly exist. Oh well, I guess there’s always next year (and the year after that).

Beer Beef2

Let’s be honest here, if you have this beautiful Muscovado-Beer Beef Belly staring at you on New Year’s Eve, ideas about losing weight dissipate in an instant. Screw the diets, it’s the last leg of the holidays. Surely everyone has a license to indulge, right?

Beer Beef3

This irresistible slab of meat combines the sweetness of the sugar with the bitter hops of the beer to bring out its full beef flavor. If you’re in the mood to make it a little bit more fancy, you can replace the Pale with a more better/expensive beer of your choice. Happy New Year, everyone!

Beer Beef1

Muscovado-Beer Beef Belly

Total Time: 225 minutes | Yield: 4-6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 (3-pound) beef brisket, trimmed of excess fat and silver skin
  • 1 (2-inch) stick cinnamon
  • 4 green cardamom pods, crushed
  • 3 large white onions, sliced 1/2-inch thick
  • 2 garlic cloves, crushed
  • 2 tbsp. Muscovado Sugar
  • 1 bottle San Miguel Pale Pilsen
  • 1 cup beef broth

Procedure

  1. Preheat the oven to 325° F.
  2. Warm the oil in a large, ovenproof Dutch oven over medium-high heat until the oil is shimmering.
  3. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown it on all sides. Remove the meat from the pot and set it aside on a plate.
  4. Turn the heat down to medium and add the cinnamon stick and cardamom pods. Once they start releasing their aroma (this takes less than 1 minute), add the onions and garlic.
  5. Sprinkle the garlic and onions with a touch of salt to help them release some moisture.
  6. Sauté everything until they soften and turn golden, this takes about 10 minutes.
  7. Stir in the sugar and beer in the pot, scraping up any bits that may have stuck to the bottom.
  8. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup.
  9. Bring the liquid to a boil, shut off the heat, cover the pot, and transfer to the oven.
  10. Roast for 3 hours until the beef becomes very tender. Remove the lid during the last half hour of cooking to reduce the liquid.
  11. When you’re ready to serve, check the gravy. If it’s too thick, don’t be afraid to add a little water to thin it out. If it’s too thin, reduce it on the stovetop. Season, if needed.
  12. Serve warm.

Originally posted 2013-12-31 06:20:47.

Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

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6 comments in this post SHOW

6 responses to “Muscovado-Beer Beef Belly: Proof That a Beer Belly Can Be Sexy Too”

  1. This sounds awesome! All the best to you guys in 2014! 🙂

  2. hehehe says:

    what if you use beef from cows fed nothing but beer (wagyu)? beer in, beer out, beer all around!

  3. Carl Tomacruz says:

    SMB Pale Pilsen is too tame a flavor for cooking. I suggest something stronger in flavor, like Cerveza Negra, Premium, or – if you have the budget – Guinness Foreign Extra. That one’s got a whole load of hops to round out the sweetness.

    • Jed says:

      I’ve tasted all the local beers you mentioned and I think that SMB Pale is the most flavorful among the three. Cerveza Negra is actually sweeter and Premium is a lot crisper because it’s all malt.

  4. Cassy Isturis says:

    I love them both — the beer and the beef. Now they’re mashed up in one dish!

  5. […] important to keep things fresh so that people would want to eat the food. We had some leftover Muscavado Beer Beef Belly lying around and decided to turn it into something fancy. After all, new years are about good, […]

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