Beef shoulder, stewed in Guinness beer
4 servings
120 minutes
Beef shoulder braised in Guinness beer is a true embodiment of Irish culinary tradition. The dish has roots in rural cuisine, where rich, deep flavors and simplicity of preparation are valued. The slow-cooked meat infused with beer aromas gains tenderness and a rich caramel-hoppy hue, while spices and vegetables add zest and balance.
1
Cut the meat into cubes, then coat it in a mixture of flour, salt, and pepper.
- Beef shoulder: 1 kg
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Heat butter and vegetable oil in a saucepan and fry the meat for 2-3 minutes until browned. Then place it on a plate. In the saucepan, add sliced onions and crushed garlic and sauté for 5 minutes, stirring. Once the onion turns golden, add diced carrots. Fry for 3-4 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 1 head
- Carrot: 1 piece
3
Add meat to the vegetables and pour beer over it. Bring to a boil. Cover the pot with a lid and simmer on low heat for 40 minutes, stirring occasionally. If the liquid in the pot becomes too thick, you can add a little water.
- Beef shoulder: 1 kg
- Guinness beer: 500 ml
4
Add bay leaf and thyme leaves (do not add thyme in whole sprigs). Simmer for another 30 minutes.
- Bay leaf: to taste
- Fresh thyme: 10 stems
5
When the meat is ready, sprinkle it with cilantro leaves, ground pepper, and serve with mashed potatoes and fresh vegetables.
- Coriander: 1 bunch
- Ground black pepper: to taste