Simple roast on light beer
4 servings
75 minutes
Simple roast in light beer is a cozy, aromatic dish of Russian cuisine that combines depth of flavors and simplicity of preparation. Historically, the use of beer in cooking was popular among peasants and merchants who appreciated its ability to tenderize meat and impart rich flavor. Tender pieces of beef are simmered in light beer with cumin and garlic, acquiring a rich, slightly caramelized hue. Potatoes and carrots add heartiness to the dish, while bay leaf and dill provide exquisite aroma. It is best served hot with rye bread or fresh herbs. This is an ideal choice for a cozy family dinner or gatherings with friends during the cold season, offering a sense of home warmth and hospitality.
1
Pour vegetable oil into a thick-bottomed pot or cauldron, heat it up, and fry the finely chopped onion until golden brown.
- Vegetable oil: 50 ml
- Onion: 1 piece
2
Add meat cut into small cubes or strips to the onion and fry for about 10 minutes.
- Beef: 400 g
3
Pour 250 ml of light beer over the meat, season with salt and pepper to taste, and sprinkle cumin seeds. I recommend using unfiltered wheat beer, but classic lager or pilsner will also work well. Cook covered over medium heat for 10-15 minutes, stirring occasionally.
- Light beer: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Cumin seeds (jeera): 1 tablespoon
4
Dice the potatoes and carrots, add them to the dish along with crushed or minced garlic and bay leaf. Pour in the remaining 250 ml of beer and add water (preferably warm or hot) to cover all ingredients. Stir occasionally and cook on medium heat with a lid for 15-20 minutes.
- Potato: 700 g
- Carrot: 200 g
- Garlic: 5 clove
- Bay leaf: to taste
- Light beer: 500 ml
5
Add dried dill (fresh is also fine) and simmer the dish on low heat until ready — this takes another 5–15 minutes.
- Dried dill: 2 tablespoons