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.
- 2pounds beets
- ½cup chopped smoked ham hock
- 1tablespoon butter
- ½cup beer
Step 1Peel 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.
Step 2Bring 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.