Meat in beer

4 servings

25 minutes

Meat in beer is a classic dish of German cuisine that harmoniously combines the rich flavors of roasted pork and dark beer. The history of this recipe traces back to traditional Bavarian taverns where it was served as a hearty treat with the frothy drink. The meat, roasted to a golden crust, acquires a special aroma, while simmering in beer with onions and spices makes it incredibly tender and juicy. The rich sauce fills the dish with deep notes of malt and a slight bitterness, perfectly complementing the side of potatoes and green peas. This dish is ideal for cozy gatherings, especially in cooler seasons when one wants to warm up with something truly nourishing and delicious.

Energy value per serving

• Calories: 351.8
• Proteins: 24.8g
• Fats: 19.2g
• Carbohydrates: 9.2g

Ingredients

• Butter: 50 g
• Pork: 500 g
• Beer: 600 ml
• Onion: 1 head
• Bay leaf: 1 pc
• Canned green peas: to taste

Cooking steps

1. Cut the pork into cubes, 2 pieces per serving. Place a piece of butter in a hot pan, and when it melts, evenly sprinkle salt on the bottom of the pan.

   Required ingredients:

   • Butter: 50 g
   • Pork: 500 g

2. Do not salt the meat. Sear the meat on high heat on both sides until a golden crust forms. Then place the meat in a pot, sprinkle with chopped onion, fragrant pepper, add bay leaf, pour in a full bottle of beer, and simmer on low heat for 10-20 minutes. Then serve on a plate with boiled potatoes, pouring the resulting sauce over it. Sprinkle with green peas.

   Required ingredients:

   • Onion: 1 head
   • Bay leaf: 1 piece
   • Beer: 600 ml
   • Canned green peas:  to taste