Once I met an unusual recipe - stew in beer, and thought: "Is it really so delicious?" And then she decided and cooked it. It turned out that this is really wonderful - the dish was not only tasty, but just delicious. I suggest that you try to cook some simple recipes.
So, prepare the stew in beer the first recipe. A pound of any meat fillet, 200 milliliters of “live” beer and 150 grams of onions - these are the most necessary ingredients. Cut onion and meat (both strips), then pepper, salt and fry in a skillet for about five minutes. Now pour the beer and simmer for twenty to twenty-five minutes. Everything! Beer meat recipe first - done! It remains to add the Bulgarian pepper, tomatoes, eggplant - yes, anything. Even carrots and sweet peppers will be enough. Just before removal, do not forget to add garlic and hot pepper - for piquancy.
And now the meat in beer is the second recipe. This recipe is well suited for a festive table, and it is called - meat marinated in beer. Try it because it is very tasty. The recipe is prepared as follows. In approximately equal proportions, mix soy sauce, pineapple juice and beer (you can take a little more). Add to them a couple of spoons of mustard and honey. Finely chopped dried apricots in water, finely chop and add to the marinade. Rub the meat (fillet) with salt and spices, stuff with cloves and pour this marinade overnight. The minimum time is five hours.
We cover the meat with pieces of dried apricots, put in a sleeve for baking and put in the oven. You can overlay it with potatoes and several slices of canned pineapple. But with pineapple, you get sweet potatoes, and not everyone likes it. Bake until golden brown for about an hour at a temperature of one hundred and ninety degrees. The meat in beer, the recipe of which is described above, can be baked without a sleeve, but then it will be necessary to constantly pour the meat with marinade, otherwise it turns out to be very dry. It seems to me that this is too laborious, and I personally prefer to bake in foil, however, it will take a little longer. In general, the meat in beer is very good pickled. By the way, instead of beer, you can use red or white wine. Spices can be added to beer or wine for flavor. And you can come up with some recipe of your own.
Meat in beer, the third recipe. We take 800 grams of any meat - veal, pork - it does not matter. Two or three large carrots, as many heads of onions, three cloves of garlic, half a liter of “live” beer, a spoonful of tomato paste, a spoonful of flour, and a little ground ginger (half a teaspoon will be enough). Still need ghee, spices and various spices, as well as herbs. The meat must be cut into pieces and fry in a pan in melted lard. Add to it chopped carrots, finely chopped garlic and onions (you can just quarter it). Pour some beer, put tomato paste and all the spices. Fifteen minutes before the end, the remaining beer should be mixed with flour, ginger and pour into a pan.
Ginger gives the meat a flavor and also makes it softer. For a side dish for such meat, you can cook mashed potatoes or rice, and best of all, of course, vegetables. For the preparation of all recipes, it is very important to use beer without preservatives, that is, “live”, preferably light. You can add juniper berries (just a few) - this will add a spicy bitterness and beat off the beer smell. Some add orange zest or orange juice. The game is especially good in beer.
And once I tried to brew chicken in beer - everyone really liked it. To do this, beer should be mixed with water in approximately equal amounts and add more spices. It turns out a very original taste, and how it sounds: “chicken in beer” ...