Braised Beets With Ham and Beer

Braised Beets With Ham and Beer

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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  1. Step 1

    Peel beets, and chop them into 1-inch chunks; roughly chop greens. Put both in a saucepan with smoked ham hock or ham steak, butter and beer.
  2. Step 2

    Bring to a boil, then reduce to simmer. Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes. Boil off any excess liquid. Garnish: Caraway seeds.