Very smart people are subject to prejudice.And there are delusions in cooking. For example, most people believe that beef - meat is tough and inconsistent. How funny they say about cats, "it's you who do not know how to cook." The same beef in the beer sauce - the tasteless indescribable, the meat turns out to be tender and is used even by capricious ones faster than the ubiquitous pork. The kitchens of many countries willingly provide recipes in which the "softener" is exactly beer. And do not worry that the meat will be "drunk", unsuitable for children's menu. Do not forget that alcohol decomposes at a temperature below the boiling point of water. So, with heat treatment, nothing dangerous for the health of the offspring remains.
Take a kilogram of beef and cut into slicesmedium size. They, padding and pepper, must be defecated in flour - but do not fry! Immediately add a pound of large chopped potatoes (if it is small, you can lay whole tubers), lobules (and not rings) of a large onion and plates of six cloves of garlic. All this is mixed in a thick-bottomed pan, half a cup of thick tomato paste, diluted with 400 ml of broth and an incomplete bottle of porter. Instead, you can take any dark beer, the main thing is that the taste should be velvety. When everything boils, the light is screwed, the container is loosely covered with a lid and for an hour or two until the beef is cooked, leaves alone. At the end, half a glass of frozen peas are poured in and in five minutes you can enjoy a truly Irish dish. Thanks to all the manipulations (and porter in the first place), soft and juicy beef is obtained in the beer sauce. Taste is indescribable! Yes, and is preparing, as you can see, not very long and not too difficult.
It will require not only meat in quantitygrams of eight hundred, but a piece of bacon - 100-150 g. Salo should be cut very finely, half a bow - half-rope, and beef - cubes with a border of 3 cm. Bacon is toasted in olive (naturally!) oil and on low heat to good to make fat out of it. Crinkles are removed, and a bow is placed in a frying pan. When it is browned, a teaspoon of sugar is poured in, and the onion strips are caramelized. In the same pan, with which the onions are removed, are fried in butter (this time creamy), breaded in a flour slices of beef. Become brown - put aside and pour into the vessel a pint of dark beer with two tablespoons of wine vinegar. Lay the onion, bacon and meat in layers for the oven. Wait for the sauce to boil, pepper, laurel, thyme and salt - all to your liking. The resulting form poured a mold for baking; Sliced bread is smeared on one side with a sharp mustard and decomposed into meat. Above all the structure is wrapped in foil and sent to the oven for two hours. At the exit - tender and fragrant beef in beer sauce; tasteless indescribable - especially bread-saturated juice. And no one will dare to praise meat.
You can do without a lot ofadditional ingredients. In the end, a person may prefer some specific side dish, so why limit it? Even if you just put out, a successful beef will come out in a beer sauce (tasteless indescribable, as has been repeatedly mentioned). The polkilo of meat is cut with the same cubes and goes to a skillet; will begin to brownish - add half-rings of two onions, salt and chopped garlic (at least five denticles, you can more). After a couple of minutes, the pre-boiled beer is poured into the saucepan (up to half a liter), a fragrant pepper and a laurel can be put in. 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!
The recipe is designed to prepare a single piecemeat, but can be used for chopped. Half a kilo of beef is rubbed from all sides with a mixture of shredded bulb, tablespoon of mustard, salt and pepper. When a hunk promarinuetsya half an hour in the fridge, he very quickly browned, moved to a pan, poured a bottle of dark strong beer and flavored with lemon peel and cumin. Important fineness: at this stage, several crusts (you can dry) of rye bread are added. If, of course, you want you to uniquely manage your stewed beef in beer. The recipe guarantees that with this addition, the meat will become more fragrant and soft. After boiling, the pan is covered and left on fire until the beef softens.
For her, first a complex composition is made.For him for about four minutes, one and a half large spoons of cumin are cooked and one is coriander. When the spices cool, they add seven spoons of chili seasoning, one and a half kilograms of chopped tomatoes in their own juice, a can of 850 g of canned beans and a bottle of dark beer. All components stew for about ten minutes. During this time, 2 kilos of beef are fried in a large pan, and in a separate skillet on rapeseed oil - a kilogram of chopped onion, 2 jalapeno peppers and half a kilo of yellow and red bell pepper (strips). All ingredients are mixed, and beef in dark beer is served with sour cream, ringlets of green onion feathers and shabby cheese. Tasty, and no need for a side dish!
To avoid meat stiffness, first half a kilothe sliced beef is fried in a cauldron or skillet, stewed for about ten minutes with circles of one carrot, salt, spices and a bottle of dark beer. Not until the end: the beef will reach the mind in beer in the oven, packaged in pots and supplemented with potatoes (grams 200, no more). Half-finished meat is laid out on these comfortable dishes, on top is covered with medium-cut tubers, poured with gravy, which was stewed - and in the oven. Interested persons can pour the contents of pots with mayonnaise or sprinkle with cheese. Readiness can be determined by aroma. For the incredulous - a fork stuck in the meat. If soft - call to the table those who have not yet come running to the smell.
This is also a "pot" recipe.A pound of meat is again fried in small pieces. Separately, a roast is made from two cut onions and garlic heads (plates). Crushed or relocated three tomatoes for half an hour are evaporated in a toast, and 5 prunes are finely chopped. In the pot first laid onions, on it - cut prunes, on top - meat, and in the end - whole prunes. Toast with tomatoes is combined with half a bottle of beer, mixes, 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.
You can also use more interesting options forwhich can be cooked beef with prunes in beer. Firstly, in a large piece of carcass it is possible to cut a kind of pockets into which dried fruits are put, then bake it - simply on a baking tray or wrapped in foil. Get a kind of boiled pork with prunes. Secondly, you can beat off meat - a large piece or chopped. In the middle dry fruits are added, and beef is rolled up by rolls. Small "sausages" enough fry, a large piece of baked again. However, for realization of such tempting plans, only beef marinated in beer is suitable, preferably in dark. It is enough to season it with spices and immerse it in a frothy drink for an hour, if chops are used, and for the night - if the meat is a whole piece. Successful experiments!
