Beef in beer - culinary recipes step by step

Beef in beer

Ingredients:

• beef 500 g;
• onions 1 pc.;
• mustard 2 tsp;
• salt 1.5 tsp;
• mixture of ground peppers 0.5 tsp;
• wheat flour 2 tbsp. l.;
• dark beer 300 ml;
• vegetable oil 2-3 tbsp. l.;
• cumin 1-2 chips;
• bay leaf 1 pc.;
• parsley for serving.

How to cook beef in beer

1. Cut the beef across the grain into large pieces 4x4 cm.
2. Peel the onion and cut into thin half rings. Mix meat and onion, add salt, pepper and mustard. Rub the beef thoroughly and try to crush the onion with your hands so that it releases a lot of juice. Leave the spiced meat at room temperature for 30 minutes to marinate and become softer.
3. Heat a frying pan with a small amount of refined vegetable oil. Bread each piece of beef in flour and place in boiling oil. Fry until golden brown over maximum heat, and place only a few pieces at a time in the pan, in one layer.
4. Transfer the meat to a saucepan or thick-bottomed pan designed for stewing. Sauté the onion in the oil and fat left over from frying the beef.
5. Pour the onions into the pan with the meat. Pour a couple of tablespoons of beer into the same frying pan where everything was fried. Using a wooden spatula, scrape the bottom and sides so that the remaining frying material is completely removed from the bottom of the pan. Then pour in all the remaining beer and bring to a boil, stirring.
6. Pour the boiled beer from the frying pan into the pan with the fried meat. Add cumin and bay leaf. Place the pan on the stove, bring to a boil and simmer over low heat for 1.5-2 hours under the lid.
7. If there is not enough liquid, you can add hot beef broth. After 2 hours, when the beef is very soft and easily separated into fibers, remove the pan from the heat.

Serve the dish warm, sprinkled with chopped parsley. Beef in beer is especially tasty if you serve it with gravy and complement it with a slice of rye bread, smeared with Dijon mustard.

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Ingredients:

• beef tenderloin – 0.5 kilograms;
• dark beer – 0.5 liters;
• onions – 2 pieces;
• garlic – 3 cloves;
• brown sugar – 1 tablespoon;
• mustard – 2 tablespoons;
• lemon juice – 1 teaspoon;
• vegetable oil – 4 tablespoons;
• ground nutmeg - on the tip of a knife;
• salt, black pepper to taste.

Cooking beef baked in beer.

Take the required amount of ingredients.

Wash the beef, remove excess films from the meat, rub with salt and pepper on all sides and let the meat rest for about 10 minutes. Then heat 2 tablespoons of vegetable oil in a heat-resistant form and give the meat a golden brown crust, frying it on all sides.

Peel the onion and garlic. Finely chop the garlic, and cut the onion into rings, but not too thin.

In a bowl, prepare the sauce by mixing the following ingredients until smooth: minced garlic, brown sugar, lemon juice, remaining vegetable oil and nutmeg, as well as a little salt and pepper.

Use the resulting sauce to coat the fried meat well, again on all sides.

Place onion rings on top and sides of the beef.

Carefully pour the beer into a heat-resistant form and add a little salt to the “broth”. Cover the pan with a lid and place the meat in the oven. You need to cook the meat at 160 degrees for 1.5 hours. Then remove the lid and continue baking the meat for another 30 minutes.

Cut the finished meat into portions. You can serve sauerkraut as a side dish, and the sauce will be liquid from a heat-resistant form.

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Beef + beer + prunes

This is also a “pot” recipe. A pound of meat is again fried in small pieces. Separately, frying is done from two chopped onions and a head of garlic (in slices). Three grated or crushed tomatoes are evaporated and fried for half an hour, and 5 prunes are finely chopped. First, onions are placed in the pot, chopped prunes are placed on it, meat is placed on top, and at the end - whole prunes. The roast with tomatoes is combined with half a bottle of beer, mixed, and the sauce is gradually poured into each pot. Distributed in this way, the beef with prunes in beer is placed in the oven for an hour and a quarter. Believe me, the result is worth the effort.

Beef stewed in beer

Ingredients:

• beef - 1 kg;
• onion - 2 pcs.;
• carrots - 3-4 pcs.;
• flour - 50 g;
• tomato sauce - 300 g;
• bay leaf - 1 pc.;
• dark beer - 0.5 liters;
• water - 0.5 cups;
• sugar - 1 tbsp. l.;
• garlic - 4 cloves;
• salt, pepper; olive (or vegetable) oil for frying.

Cooking steps:

Chop the onion coarsely and the carrots into cubes. We fry them in olive oil until the vegetables are soft, about 10 minutes.

Coarsely chop the garlic. Prepare the bay leaf.

Cut the beef (we have tenderloin, but it can be any other kind, preferably lean) into medium-sized pieces.

Place the beef in a bag and sprinkle with flour.

We tie the bag and shake well so that the flour completely envelops the meat.

This method helps make an excellent breading.

Place the beef in a frying pan with fried onions and carrots and stir. Fry for several minutes, stirring occasionally.

Then add tomato paste, sugar, salt, bay leaf, garlic, pepper, water and 250 milliliters of beer to the beef, mix. Bring to a boil, reduce the gas to minimum, be sure to cover very tightly with a lid. If the lid has a hole for steam to escape, cover it with a rolled-up paper tube. Simmer for three hours. Stir from time to time so that the flour does not stick. If the sauce boils over, add the remaining beer. We've run out of beer.

Tender, juicy, soft and aromatic beef, stewed in beer, is ready! Bon appetit!

Beef in beer

Ingredients for Beef in Beer:

• Beef - 600 g;
• Onion - 1 piece;
• Butter - 1 tbsp. l.;
• Vegetable oil - 1 tbsp. l.;
• Wheat flour / Flour - 50 g;
• Light beer / Beer - 350 ml;
• Mustard - 1 tbsp. l.;
• Bread (black) - 2 slices;
• Salt - to taste;
• Black pepper - to taste;
• Greens - 1 bunch.

Beef in Beer recipe:

Cut the meat into pieces. I didn't chop it finely.

Dice the onion.

Turn on the “toasting” mode. Fry the onion a little in a mixture of oils. Transfer it to a plate.

Fry the meat on both sides until lightly browned.

We do this so that the juice remains in the meat.

Dredge the fried pieces of meat in flour.

Transfer to the multicooker bowl.

Place onions on top. Salt and pepper.

Now beer. Gently pour it over the meat so that a lot of foam does not form.

Brown bread, I have two crusts, spread with mustard.

Place on top of the meat. Close the multicooker lid. Turn on the “quenching” mode, time 1 hour 20 minutes. After 30 minutes, when the bread and mustard have released their aroma, carefully open the lid and take out the bread and continue simmering. After cooking, sprinkle with chopped herbs and serve.

Meat stuffed with dried fruits

You can also use more interesting options, which can be used to prepare beef with prunes in beer. Firstly, in a large piece of carcass you can cut some kind of pockets into which dried fruits are placed, after which you can bake it - simply on a baking sheet or wrapped in foil. The result will be a kind of boiled pork with prunes. Secondly, you can beat the meat - in a large piece or sliced. Dried fruits are placed in the middle and the beef is rolled up. It is enough to fry small “sausages”, the larger piece is baked again. However, to implement such tempting plans, only beef marinated in beer, preferably dark, is suitable. It is enough to season it with spices and immerse it in a foamy drink for an hour if chops are used, and overnight if the meat comes in one piece. Happy experimenting!

Beef stewed in beer

Ingredients:

• Beef - 1.4-1.5 kilograms;
• Salt, ground pepper - To taste;
• Butter - 4 tbsp. spoons;
• Onions - 3 pieces;
• Flour - 3 tbsp. spoons;
• Broth - 1.5 cups;
• Belgian beer - 1.5 glasses;
• Thyme - 4 pieces;
• Bay leaf - 2 pieces;
• Mustard - 1 tbsp. spoon;
• Sugar - 1 tbsp. spoon.

How to cook Beef Stewed in Beer

1. Cut the meat into small pieces. Heat a saucepan with 2 tablespoons of butter, place the meat in one layer and fry until golden brown. 2. Transfer the meat to a separate plate. 3. Return the pan to the heat, add the remaining butter and add the onion, cut into half rings. Salt and fry it for 15 minutes. Add flour and stir, cook for another 2 minutes. Pour in the broth. 4. Add beer, thyme, bay leaf, meat. Bring the contents of the saucepan to a boil and simmer over low heat under a closed lid for about 2-3 hours. 5. 30 minutes before the end of cooking, add mustard and sugar (their quantity can be varied). Add salt and ground pepper to taste and continue cooking. 6. Serve the meat hot. Bon appetit!

Nutritional and energy value: