Beef in beer
4 servings
30 minutes
Beef in beer is a dish that captivates with its rich flavor and aroma. It is prepared according to ancient traditions, where meat was stewed in hoppy drinks to make it incredibly tender and juicy. During cooking, the beef slowly simmers in fragrant ginger ale and broth, absorbing spices and herbs that reveal its taste in new shades. The light sweetness of sugar balances the spiciness of marjoram and the richness of onion, creating a harmony of flavors. The dish is perfect for a cozy family dinner or festive gathering, enhancing the atmosphere of warmth and comfort. Serve the beef with crispy bread or soft mashed potatoes to enjoy the richness of its texture and flavor.
1
Cut the meat into 4 cm thick cubes. Melt fat in a thick-bottomed pan. Fry the meat in it (a few cubes at a time) until a brown crust forms.
- Beef: 675 g
- Fat: 50 g
2
Remove the meat and sauté the onion in fat until soft. Add flour and cook for another 2 minutes, then add sugar, spices, herbs, broth, and ale, bringing to a boil.
- Onion: 225 g
- Wheat flour: 2 tablespoons
- Sugar: 12 g
- Marjoram: 1 tablespoon
- Beef stock: 660 ml
- Ginger ale: 600 ml
3
Return the meat to the dish, cover tightly with a lid, and stew in the oven at 180 degrees for about 2 hours until the meat is tender. Season to taste.
- Salt: to taste
- Ground black pepper: to taste
