Beef and onions braised in beer

2,3 kg beef

1,3 kg onion

350 ml light beer

3 Bay leaves

5 tbsp. vegetable oil

2 tbsp. red wine vinegar

2,5 tsp. salt

1 tsp. black pepper

Peel and chop the onion half rings about 6-7 mm thick.

Beef should be taken in one piece, without bones, coat the meat with vegetable oil, RUB with salt and black pepper.

Put the meat in a heavy large frying pan with hot oil on all sides to cook for a total of about 15 minutes until Browning, then put on a plate, let cool slightly.

2 tablespoon of butter, pour in utyatnitsu or Tolstoganova large saucepan, to heat, put the onions for 25 min to passivate, pour the beer and vinegar, bring all to a boil, stirring occasionally.

Carefully add to the onions with beer, meat, bring again to a boil, remove from heat, cover.

Put the meat in ottice or pan in a preheated 175 degree oven on the middle level, put, covered for about 3.5 hours until soft meat.

Before serving, meat removed the Bay leaf, from the surface fat is removed, the meat is cooled at least 20 minutes

Served beef and onions braised in beer, as follows: the meat is cut into slices and onions served with sauce, formed during quenching.