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Beef in brown beer sauce

Beef in brown beer sauce


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Wash the meat well and cut it into pieces of the right size. After draining the water, pass each cube through a mixture of flour seasoned with salt, pepper and chili (spices are added depending on the taste of each) and fry it in a few tablespoons of oil, taking care to brown it evenly. . Chop the onion and garlic and cook them together for a few minutes, then put them over the meat. Add the diced carrots, beef soup and thyme, and finally the brown beer! Leave it on the fire until it boils, then put a lid on it and put it in the oven for about two and a half hours, stirring from time to time.

If the sauce has gained consistency and the meat penetrates easily, then it can be served with polenta or mashed potatoes, according to your preferences :)

Enjoy your meal!




Beef skewers with hot beer sauce

Peel the onion. Cut the white onion into cubes, cut the red onion into thin strips. Put the red onion aside. With the hot pepper, remove the seeds and cut them into cubes. Peel a squash, grate it and cut it into cubes.

Heat the butter, fry the onion cubes in it, at low temperature, for 3-4 minutes. Quench with beer, season with salt, pepper, hot pepper, garlic, and lemon juice and simmer for 10 to 15 minutes.

Meanwhile, clean the beans. Put salt water in a pot and bring to the boil. The beans are scalded in this for 4-5 minutes until it becomes "al dente". Pass the beans under cold water and cut diagonally into 1 cm long pieces.

Pour the beans into a bowl, season with salt and pepper and mix with kefir, vinegar, red onion and herbs.

The beef is cut into 8 thicker strips and placed on skewer sticks. Season and grill, depending on the temperature, for 5-8 minutes, turning them several times.

The beer sauce thickens with the thickening agent. The skewers are soaked in beer sauce, garnished with bean salad and served.


1 kg of beef muscle
5-6 tablespoons mustard
2-3 tablespoons oil
100 ml vegetable or meat soup
200 ml of beer
4 large mushrooms
4 garlic cloves
2-3 was dafin
thyme
basil
salt
pepper

Grease the muscle with mustard on all sides, place in a bowl covered with aluminum foil and leave in the fridge for two hours to freeze. Grease a pan with oil,
place the piece of meat, add sliced ​​garlic, salt, pepper to taste, bay leaves, thyme, basil, add vegetable or meat soup, cover with aluminum foil and bake for about 40 minutes. minutes, at the right heat.

Turn the piece of meat, add the sliced ​​mushrooms, the beer and leave it again in the oven, uncovered, for another 20 minutes. From time to time, sprinkle with the sauce formed in the pan. When the steak browns and the sauce starts to thicken, it's ready.

Separately, prepare a mashed potato for garnish. The beef tenderloin in the baked beer sauce is juicy and is served sliced, along with the mashed potatoes and the sauce in the pan.


Beef steak in beer sauce

1. Cut the meat into slices and cook for about five minutes in half the amount of butter and two tablespoons of oil after they have heated well. Stir until the meat is lightly browned. Salt and pepper, then remove the meat to a plate.

2. Add the rest of the butter to the pan and sauté the diced onion until it browns nicely. Take the onion out on a plate so that it cools down a bit and then place a row of onions, one of meat, another of onions, over which you put one of meat, and so on. Sprinkle with finely chopped greens.

3. In another saucepan put the sugar to melt, then sprinkle with flour and brown it a little, then dilute with cow's soup, stirring quickly, then put the beer and let it boil for three minutes.

4. Pour this sauce over the meat, add the crushed garlic clove, cover with a lid and simmer for about two hours. Check from time to time if you still need water and add, but adding a little. Serve the beef steak in hot beer sauce with slices of toast.


Preparation:

Fry the beef in oil and butter in a pan. Add chopped onion and garlic and fry until they are penetrated. Move the meat to an oven tray, add the beer and spices, cover the bowl and let it sit for 1 hour, 30 minutes on each side. Put the tray in the oven for 2 hours at medium temperature, covered with foil. Then remove the foil and turn the meat. Grease the slices of bread on one side with mustard and place them with the greased part over the beef. Put back in the oven for another 20 minutes, until the bread is browned. Put the green beans in boiling water with salt and finely chopped onion until soft. Serve the slices of meat with green beans sprinkled with the meat sauce in the pan and the mustard bread.


Mix 2 tablespoons of starch with a tablespoon of oil, then roll the pieces of meat through it, then fry well on all sides in 2 tablespoons of oil.


Remove from the pan, and add the onion to the remaining oil and cook.


Move the meat and onions to another bowl, add the beer, beef concentrate or water, Jamaican pepper, cinnamon, sugar, black pepper, a pinch of salt and basil, and simmer together.


After the meat is well cooked, add the sliced ​​garlic and bell pepper


then the tomato paste, bring to a boil and the food is ready.


Add more salt to taste.

I served it with buckwheat and parsley rice, and broccoli and cabbage salad with carrot and chayotte.


Beef skewers with hot beer sauce

Peel the onion. Cut the white onion into cubes, cut the red onion into thin strips. Put the red onion aside. With the hot pepper, remove the seeds and cut them into cubes. Peel a squash, grate it and cut it into cubes.

Heat the butter, fry the onion cubes in it, at low temperature, for 3-4 minutes. Quench with beer, season with salt, pepper, hot pepper, garlic, and lemon juice and simmer for 10 to 15 minutes.

Meanwhile, clean the beans. Put salt water in a pot and bring to the boil. The beans are scalded in this for 4-5 minutes until it becomes "al dente". Pass the beans under cold water and cut diagonally into 1 cm long pieces.

Pour the beans into a bowl, season with salt and pepper and mix with kefir, vinegar, red onion and herbs.

The beef is cut into 8 thicker strips and placed on skewer sticks. Season and grill, depending on the temperature, for 5-8 minutes, turning them several times.

The beer sauce thickens with the thickening agent. The skewers are soaked in beer sauce, garnished with bean salad and served.


Beef with carrots in beer sauce

& Icirc & # 539i need: 2 tablespoons olive oil, 6 pcs, beef tenderloin, 4 onions, 4 tablespoons crushed garlic, salt, pepper, 4 tablespoons chopped leaves sage, 2 tablespoons tomato paste, 2 tablespoons flour, 500 ml black beer, 500 g new carrots

Prepare the oil and icircnc in a frying pan. Season the meat with salt and pepper. Roast the meat over high heat, on all sides and the hot preparation. Put the chopped onion, garlic and green garlic in the pan and season. When the onion has softened, add the tomato paste and flour and mix so that no lumps form, then pour the beer, stirring. Put the meat and the meat in the dish with the sauce it left, cover and simmer for at least 45 minutes. 15 minutes before cooking, add the carrots, whole, clean and clean. Before serving, season more, if necessary. Serve the meat with the sauce and the carrot pieces. The dark color of the sauce is given by the black beer. The meat takes on a frenzy of beer and a special flavor.


Chef Rachel Sargent from London Street Bistro teaches you how to make beef pie and dark beer

Cube of beef cooked gently in a mixture of concentrated soup and brown beer, seasoned skillfully and covered with a crust of dough kneaded with a lot of butter. British pies enter the gallery of classic dishes, and the one prepared by Rachel Sarget is really tasty.

British cuisine is the best example of food for the soul, those & ldquocomfort food & rdquo that have nothing to do with the grandiose development of sophisticated restaurant menus, but that remain attached to memory by taste and flavor.

Meat pies are part of the British tradition, whether we are talking about minced meat and potatoes, or some sprinkled with a lot of dark beer or wine. "If the word pie creates panic, and the thought of having to knead dough paralyzes you, you can just stick to the filling," says Rachel Sargent. The delicious meat mixture can be served with rice or mashed potatoes and will be a delicious meal. We say that it is worth the effort to support the recipe to the end because the pie prepared by Rachel is tasty.

Before you get to work, you should have a large, large pot for meat and a pot or several small ceramic pots for pie. If you decide that you want to make a single large pie and not individual portions, you must place in the middle of the bowl a cup or a glass of boiled eggs to support the dough over the filling.

Beef pie and dark beer

Ingredients (for 6 servings)

For the filling:

  • 1.6 kg of beef pulp, cut into 2cm cubes
  • 1 tablespoon flour
  • 1 tablespoon sunflower oil
  • 2 chopped onions
  • 1 chopped carrot
  • 1 clove garlic, finely chopped
  • 500ml concentrated beef soup
  • 500ml its black
  • 10 strands of fresh thyme
  • 3 bay leaves
  • 200g mushrooms (preferably mushrooms, but any other combination works)
  • 1 tablespoon mustard
  • 1 tablespoon Worcestershire sauce

For the dough:

  • 250g flour
  • 225g butter (82% fat) cold cut into cubes
  • 60ml cold water
  • a pinch of salt
  • 1 beaten egg

Saute onions, carrots and garlic in hot oil in a large pot.

Mix the beef pieces with the flour so that the flour covers the meat in a thin layer.

Put the meat in the pot over the vegetables and let it brown a little over medium heat towards the sea.

"Even if the flour sticks to the base of the pot, don't panic," says Rachel. It is this burnt crust that will give a special taste to the sauce.

Then, the concentrated soup, thyme, bay leaf and chopped mushrooms.

Mix well and simmer on low heat (140C) for 4-5 hours. Finally, add the mustard and Worcestershire sauce.

The filling mixture takes a long time to cook perfectly. You will not be able to use it immediately. It is good to stay overnight before making room in the pie.

The next day. prepare the dough:

Mix the flour with the pieces of butter and start working with a knife, grinding the butter well. Then knead with your fingers until the mixture looks like breadcrumbs. "The colder the butter and the colder your fingers, the easier it will be for you to incorporate the butter into the flour at this stage," says Rachel.

Add cold water and with the knife mix until the dough begins to take shape and comes off the walls of the bowl.

Assemble the pie:

Fill the pie dish or dishes with the meat and sauce mixture.

Roll the prepared dough in a disk 0.5 - 0.75 cm thick and with a diameter 1-2 cm larger than the pie bowl.

Grease the edges of the bowl with beaten egg. Place the dough over the meat and over the bowl, pressing lightly on the edges. Press on the edges with a fork or pinch the dough with your fingers to create a beautiful pattern.

Grease with beaten egg and grow with a knife in the middle.

Bake the pie at 180C for 30-40 minutes, until the dough becomes crispy and golden.

Serve hot with mashed potatoes, peas or other seasonal vegetables.

Chef: Rachel Sargent

Photos: Teodora Maftei

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BEEF FRYING WITH BEER IN THE OVEN

Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.

Ingredient:

  • 750 gr. beef pulp
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • 350 ml. beer
  • 1 sprig of thyme
  • salt and pepper
  • oregano and dried basil

Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.

I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.

Grease it with a tablespoon of olive oil, season it with salt and pepper then sprinkle oregano and dried basil on both sides.

Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.

I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.

I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.

Pour the sauce into the pan with the steak and the whole amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.

I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.

When it is almost ready, I remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.

While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.

Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.


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