Iron Chef Onion: Braised Beef and Onions

[Marie]

5 pounds onions
5 pounds boneless beef chuck roast
2 tablespoons vegetable oil
5 Turkish bay leaves
24 ounces ale
2 tablespoons red wine vinegar


Halve onions lengthwise, then slice lengthwise 1/4 inch thick.

Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a very wide, heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.

Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.

Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.

Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.

Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.

Transfer beef to a shallow pan and let stand 20 minutes to cool. Remove surface fat from meat, then shred with fingers and place in serving bowl. Using a slotted spoon, pull cooked onions from pan and add to beef. Add enough juice to moisten (not soak), then mix and serve.