Even very smart people are subject to prejudice. Moreover, errors exist in cooking. For example, most people think that beef is tough and lean. As they say about cats, “you don’t know how to cook them.” The same beef in beer sauce - indescribable goodies, meat is tender and consumed even by whims faster than the ubiquitous pork. The cuisines of many countries willingly provide recipes in which beer is the “softener”. And do not worry that the meat will be “drunk”, unsuitable for the children's menu. Do not forget that alcohol decomposes at temperatures below the boiling point of water. So during heat treatment there is nothing dangerous for the health of posterity.
Irish Roast
A kilogram of beef is taken and cut into medium sized pieces. Salt and pepper them, they must be breaded in flour - but do not fry! Immediately add a pound of coarsely chopped potato (if it is small, you can plant whole tubers), slices (rather than rings) of a large onion and a plate of six cloves of garlic. All this is mixed in a thick-bottomed pan, half a glass of thick tomato paste, diluted with 400 ml of broth and an incomplete bottle of porter is poured. Instead, you can take any dark beer, the main thing is that the taste is velvety. When everything boils, the light is screwed on, the container is loosely covered with a lid and for two hours, until the beef is cooked, it is left alone. At the end, one and a half glasses of frozen peas are poured - and after five minutes you can enjoy a truly Irish dish. Thanks to all the manipulations (and the porter in the first place), it turns out soft and juicy beef in beer sauce. The flavor is indescribable! And it’s not very long and not too difficult to prepare, as you see.
Belgian recipe
It will require not only meat in the amount of eight hundred grams, but also a piece of bacon - 100-150 g. Fat should be chopped very finely, half a kilo of onion - half rings, and beef - cubes with a face of 3 cm. The bacon is fried in olive (naturally!) oil and over low heat to drain fat from it well. The greaves are taken out, and the onions are laid in the pan. When it is browned, a teaspoon of sugar is poured, and the onion stripes are caramelized. In the same pan with which the onions were removed, slices of beef breaded in flour are fried in butter (this time cream). Turn brown - set aside and pour in a pint a pint of dark beer with two tablespoons of wine vinegar. Put onion, bacon and meat in a layer for the oven in layers. Wait until the sauce boils, add pepper, laurel, thyme and salt - all to your liking. The resulting gravy is poured into a baking dish; sliced bread is smeared on one side with sharp mustard and laid out over the meat. From above, the entire structure is wrapped with foil and sent to the oven for two hours. At the exit - tender and fragrant beef in beer sauce; indescribable deliciousness - especially bread saturated with juices. And nobody dares to praise meat.
Beef stew
You can do without a large number of additional ingredients. In the end, a person may prefer a specific side dish, so why limit it? Even if you just put it out, a good beef in beer sauce will come out (delicious indescribable, as has been said many times). Half a kilo of meat is cut into equal cubes and goes into the pan; start to brown - add half rings of two onions, salt and chopped garlic (at least five cloves, more can be). After a couple of minutes, the previously boiled beer (up to half a liter) is added to the stewpan, put in sweet pepper and lavrushka. The only difference from all other types of meat is that the beef will be stewed for a long time - up to an hour and a half. And then: eat served!
Fragrant beef in beer
The recipe is designed to prepare a whole piece of meat, but can also be used for chopped meat. A half kilo of beef is rubbed on all sides with a mixture of shredded onion, a tablespoon of mustard, salt and pepper. When the chunk is marinated for half an hour in the refrigerator, it is very quickly browned, transferred to a saucepan, poured with a bottle of dark strong beer and flavored with lemon peel and caraway seeds. An important subtlety: at this stage several crusts of (possibly dry) rye bread are added. Unless, of course, you want your braised beef in beer to be a clear success. The recipe guarantees that with this addition, the meat will become more fragrant and soft. After boiling, the pan is covered and left on the fire until the beef softens.
Chili Beef
For her, a compound sauce is first made. For him, four and a half large spoons of caraway seeds are roasted for four minutes and one - coriander. When the spices have cooled, seven tablespoons of chili seasoning are added to them, one and a half kilos of chopped tomatoes in their own juice, a can of 850 g canned beans and a bottle of dark beer. All components are stewed for about ten minutes. During this time, 2 kilo slices of beef are fried in a voluminous pan, and in a separate frying pan in rapeseed oil - a kilogram of chopped onion, 2 jalapenos and half a kilo of yellow and red bell pepper (strips). All components are mixed, and beef in dark beer is served with sour cream, green onion feather rings and grated cheese. Tasty, and there is no need for a side dish!
Beef under a dark beer in a pot
To avoid stiffness of meat, first a pound of chopped beef is fried in a cauldron or pan, stewed for about ten minutes with slices of one carrot, salt, spices and a bottle of dark beer. Not until the end: beef comes to mind in beer in the oven, packaged in pots and supplemented with potatoes (200 grams, not more). Semi-finished meat is laid out in these convenient dishes, covered with medium-cut tubers, poured with gravy in which it was stewed, and into the oven. Those who wish can pour the contents of the pots with mayonnaise or sprinkle with cheese. Readiness can be determined by aroma. For the incredulous - with a fork stuck in the meat. If soft - call to the table those who have not yet run up to the smell.
Beef + beer + prunes
This is also a “potty” recipe. A pound of meat is again fried in small pieces. Separately, frying is done from two chopped onions and a head of garlic (slices). Grinded or minced three tomatoes are boiled for half an hour in a fry, and 5 prunes are finely chopped. Onions are first laid in the pot, chopped prunes are placed on it, meat is on top, and whole prunes are at the end. Frying with tomatoes is combined with half a bottle of beer, kneaded, and the sauce is gradually poured into each pot. Distributed in this way, beef with prunes in beer is put in the oven for an hour and a quarter. Believe me, the result is worth the effort.
Meat stuffed with dried fruit
You can apply more interesting options, according to which beef with prunes in beer can be cooked. Firstly, in a large piece of carcass you can cut a kind of pocket into which dried fruits are put, and then bake it - simply on a baking sheet or wrapped in foil. Get a kind of boiled pork with prunes. Secondly, you can beat meat - in a large piece or chopped. Dried fruits are added to the middle, and the beef is rolled. Small "sausages" are enough to fry, a large workpiece is again baked. However, for the implementation of such tempting plans, only beef marinated in beer is suitable, preferably in dark. It is enough to season it with spices and immerse in a foamy drink for an hour, if chops are used, and at night - if the meat is a whole piece. Have a good experiment!