Beer Braised Beef and Onion Soup

Beer Braised Beef and Onion Soup (serves 16)

1. Brine 2 chuck roasts for two days in 2 1/2 gallons of water and 1 1/4 cups of salt

2. The night before soup is to be served, generously sprinkle both sides of meat with salt and pepper. Sear both sides in several tablespoons of coconut oil and then place in roaster.

3. Add to roaster:

a. 2 large onions, thickly sliced
b. 6 cloves of garlic
c. 2 teaspoons of rosemary
d. 1 tablespoon of thyme
e. 3 cans of beer

4. Simmer overnight at 250 degrees. The next day, a few hours before serving, remove meat and add water as needed for proper amount of soup. Shred meat and return to roaster.

5. One half hour before serving, add:

a. 6 T. Sugar
b. 1/2 teaspoon of pepper
c. 2 cups of cream blended with 1/2 cup of flour


We made this recipe for Epiphany and it was quite good. My family loved it!!