The meat stewed in beer acquires a very delicate consistency and a pleasant aftertaste. It is especially convenient to cook beef in this way, which is often harsh. The cooking process will take a lot of time, but the result will impress even sophisticated gourmets.
It is necessary
- - 1 kg of lean beef;
- - 2 large onions;
- 3 cloves of garlic;
- - 1 large sweet orange;
- - 600 ml of dark beer;
- - 1 teaspoon brown sugar;
- - salt;
- - freshly ground black pepper;
- - 0.5 teaspoon of ground nutmeg;
- - 2 tablespoons of flour;
- - 4 tablespoons of vegetable oil;
- - 2 tablespoons of butter.
Instructions
Step 1
Try steaming beef in a thick beer sauce. Use dark beers for cooking, such as Guinness or porter. Meat in beer is cooked for about 2 hours - the longer it languishes, the tastier it turns out.
Step 2
Rinse the lean beef, remove the films and cut into cubes with a side of about 2.5 cm. Dry the meat cubes with a paper towel. In a bowl, combine flour with salt, freshly ground black pepper and ground nutmeg. Dip the meat on all sides in the mixture.
Step 3
In a saucepan or deep roasting pan, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter. Add half the prepared meat cubes and fry until golden brown. Place the meat on a plate, add more oils to the saucepan and brown the remaining beef. Squeeze the juice from the orange, cut the zest into thin strips.
Step 4
Peel the onion and cut into thin rings, finely chop the garlic or pound in a mortar. Place the garlic and onion in a saucepan and, stirring occasionally, sauté for a few minutes. Add brown sugar and keep the mixture on fire for another 1-2 minutes. The sugar should caramelize.
Step 5
Transfer the beef to a saucepan, top with beer and orange juice. Sprinkle half the orange zest on the dish, toss in the bay leaf. Bring the mixture to a boil, then cover the dish, reduce heat and simmer for 2-2.5 hours. Raise the lid periodically, checking the thickness of the sauce. If it becomes too viscous, dilute it by pouring some water or beer into the saucepan.
Step 6
After 2 hours, when the meat is tender, remove the bay leaf from it. Try the dish - you may need to add salt and freshly ground black pepper. Toss in a pinch of ground nutmeg if you like. Sprinkle the remaining orange shavings on the finished meat in the beer. Garnish with bay leaves or fresh parsley sprigs.
Step 7
Divide the meat into preheated bowls. Mashed potatoes, rice, or French fries can be used as a side dish. Serve porter or table red wine with beef.
