Beef stewed in ginger beer
2 servings
120 minutes
Beef braised in ginger beer is an exquisite recipe inspired by European culinary traditions. The dish's origins date back centuries when chefs experimented with the combination of meat and alcoholic beverages. Ginger beer gives the beef an extraordinary spicy depth, complementing it with tangy and sweet notes. Spicy mustard and piquant sauce add expressiveness, while Provençal herbs and bay leaves create a rich aroma. The dish simmers in a delicate caramel liquid, making the meat tender and juicy. It pairs perfectly with mashed potatoes or fresh vegetables, creating a harmonious balance of flavors. This beef will adorn the festive table and delight gourmets with its unusual and multifaceted taste.
1
Pour olive oil into a heated deep skillet and add the meat, then add coconut oil and sprinkle with spices; I chose Provencal herbs and dried garlic. Fry until a light golden crust forms.
- Beef: 2 pieces
- Olive oil: 2 tablespoons
- Coconut oil: 2 tablespoons
- Spices: 1 teaspoon
2
In a large glass, mix pear sauce (you can choose any other hot sauce depending on how spicy you want your dish), mustard, spices (pepper mix, salt, paprika), and gently pour in ginger beer (as it foams a lot), then stir.
- Frank's Hot Sauce: 1 teaspoon
- Mustard with honey: 3 teaspoons
- Spices: 1 teaspoon
- Ginger ale: 300 ml
3
Make sure the beef is evenly and not overly fried on both sides. You can carefully drain the oil after frying (I prefer this less 'greasy' option). Return the meat to the pan and pour in the prepared spiced beer, add a couple of bay leaves, and let it simmer on low heat for 1.5 hours.
- Beef: 2 pieces
- Bay leaf: 2 pieces
4
Ready, place the pieces of meat on the plate.
- Beef: 2 pieces