dinner at my house...

     It's become somewhat of a tradition that on Sunday night all of our family joins us for dinner.  Last night our meal was Shredded Beer Braised Beef with Poutine.  All I will say is, make this for your family, and you all will thank me for passing the recipe on to you.  Use the best German Lager you can find for braising the beef... 

+ recipe from Vince Camillo | Cooking Channel

• 2 tablespoons vegetable oil
• 4 pounds beef chuck roast, preferably grass fed
• Kosher salt and freshly ground black pepper
• 4 cloves of garlic, sliced
• 2 large onions, sliced (about 5 cups)
• 3 tablespoons unbleached, all-purpose flour
• 1 bottle Lager beer
• 4 cups low-sodium beef stock
• 1 tablespoon whole-grain mustard
• 2 bay leaves
• 1 pound frozen crinkle-cut French fries
• 8 kaiser rolls, split and toasted (I used purchased Brioche Buns.  If you have time, make your own.  Recipe HERE)
• 3 cups shredded Muenster cheese

1.  Heat the oil in a Dutch oven or large pot over medium-high heat until hot. Sprinkle all sides of the beef with salt and pepper, and then add to the pot. Sear the beef, turning with tongs until all sides are evenly browned. Transfer the beef to a plate.
2.  Add the garlic and onions to the pot and cook until soft and slightly browned, stirring occasionally. Stir in the flour until it coats the onions, then pour in the beer, scraping the bits of onion off the bottom of the pot. Add the beef stock, mustard, bay leaves and 1 teaspoon salt and return the beef to the pot. Bring up to a boil, then reduce to a simmer and cover with a lid. Simmer until the meat is very tender and falling apart, about 3 hours.
3.  Heat the oven to 425˚F.
4.  When the meat is almost tender, spread the fries onto a baking sheet and cook according to manufacturer's instructions until crispy.
5.  Remove the meat from the liquid, and let cool slightly, then shred with a fork. Discard the bay leaves from the pot.  Bring the braising liquid to a simmer over medium heat and cook until reduced to a gravy and almost thick enough to coat a spoon.  Return the shredded meat to the pot and warm.
6.  To assemble the sandwiches, place a handful of French fries on the bottom of each roll, having some of them hang off the edge. Top with a heaping 1/3 cup of the cheese and 1 cup shredded meat.

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