Beef in dark beer
4 servings
100 minutes
Beef in dark beer is one of the traditional dishes of German cuisine, reflecting its rich gastronomic traditions. This dish originated in Germany, where dark beer is valued for its richness and depth of flavor. Beef soaked in the aromas of Guinness beer acquires a velvety texture and rich taste with light caramel and spicy notes. The coating of flour and spices helps retain the meat's juiciness, while the addition of citrus brings freshness and a slight tanginess. Sage and bay leaves add warm, herbal accents to the dish. It is perfect for a cozy dinner in cool weather, especially accompanied by mashed potatoes or fresh crusty bread that will soak up the flavorful sauce. This recipe is a true find for lovers of rich meat dishes with deep flavors.
1
First, we sauté the vegetables. Chop the onion into small cubes and the carrot into circles. Fry until a light golden crust forms, then transfer the vegetables to a separate dish.
- Onion: 500 g
- Carrot: 400 g
2
Cut the beef into strips across the grain. Any beef cut can be used.
- Beef: 1 kg
3
We make a coating for the meat to keep it juicy. For the coating, we mix flour, Jamaican pepper, salt, and black pepper, and coat the meat with it.
- Wheat flour: 70 g
- Jamaican jerk seasoning: 1 tablespoon
- Ground black pepper: to taste
4
Fry the breaded pieces of meat in a well-heated pan. It's better to fry the meat in batches so that each piece is well cooked. After frying, add the meat to the vegetables.
- Beef: 1 kg
5
Pour a cup of water and beer into the pan and heat it on low flame to dissolve the drippings and turn them into a sauce by mixing with the beer and water.
- Guinness stout: 500 ml
6
In the sauce, we grate the orange zest and squeeze its juice. We also add sage and bay leaf and bring the liquid to a boil. Then we add meat and vegetables.
- Oranges: 1 piece
- Sage: 1 tablespoon
7
Then simmer everything in a pan on low heat for about 1 hour or place in an oven preheated to 160 degrees for 2 hours.