from Canadian Living
In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat. In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon. Make-ahead: Refrigerate in airtight container for up to 3 days. Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours. Remove beef to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.
0 Comments
Leave a Reply. |
from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
April 2020
Categories
All
|