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

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Green tea is actually good for your mood. You knew it had to be mentioned in this article, right? Green tea is loaded with a certain amino acid called L-theanine. Studies prove that this specific amino acid can actually induce brain waves. This helps better your mental acuity while calming the rest of your body. You knew green tea could help you be so much healthier. Now you know that green tea helps you to elevate your moods as well!

Now you realize that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to brad's beef braised in stout with sweet potato and parsnip medly recipe. 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 achieve it.

The ingredients needed to cook Brad's beef braised in stout with sweet potato and parsnip medly:
  1. You need for the beef
  2. Prepare 3 lbs beef top shoulder roast
  3. You need 1 (10 Oz) can Campbell's french onion soup
  4. Prepare 1 (10 Oz) can Campbell's beef consummé
  5. Use 12 Oz dark stout beer
  6. Prepare McCormick's Montreal steak seasoning
  7. Provide for the veggies
  8. You need 1/2 LG sweet onion, chopped
  9. Prepare 2 LG parsnip, peeled and chopped
  10. Take 1 lg sweet potato, peeled and chopped
  11. Take 1 tbs seasoned salt
  12. Take 1/2 tbs black pepper
  13. Get 1 1/2 tbs balsamic vinegar
  14. Prepare 1 1/2 tbs canola oil
Steps 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.

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