Beef in beer sauce - tasty indescribable! Secrets and recipe for cooking

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 jokingly they talk about cats, "you do not know how to cook them." 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 pork that is ubiquitous. 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 when heat treatment, nothing dangerous for the health of the offspring does not remain.

Irish roast

Take a kilogram of beef and cut into small pieces of medium size. They, padding and pepper, must be bottled 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 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 that the taste was 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 prepared, as you can see, not very long and not too difficult.

Belgian Recipe

For him, you need not only meat in the number of grams 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 (of course!). Oil and on small fire, in order to properly heat the fat from it. Crinkles are removed, and a bow is placed in a frying pan. When he is browned, a teaspoon of sugar is poured in, and onion strips are caramelized. In the same skillet with which the onion is removed, 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 is poured a mold for baking; Sliced bread is smeared on one side with a sharp mustard and spreads over the meat. Above, the entire structure is wrapped in foil and sent to the oven for two hours. At the exit - tender and fragrant beef in beer sauce; Delicious indescribable - especially bread-saturated juice. And no one will dare to praise meat.

Beef stew

You can do without a lot of additional 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 the beer sauce (the tasteless indescribable, as has been repeatedly said). The polkilo of meat is cut with the same cubes and goes to a skillet; Will begin to brown - 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 stew will be long - 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 be used for chopped. Polkilo beef is rubbed from all sides with a mixture of shredded bulb, tablespoon of mustard, salt and pepper. When the 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 caraway seeds. Important fineness: at this stage, several crusts (you can dry) of rye bread are added. If, of course, you want your beef to be uniquely successful 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.

Beef with chili

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 the beef in the dark beer is served with sour cream, ringlets of green onion feathers and shabby cheese. Tasty, and no need for a side dish!

Beef under a dark beer in a pot

To avoid meat stiffness, first half a kilo of chopped beef is fried in a cauldron or a 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 of 200, not 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.

Beef + beer + prunes

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 a garlic head (plates). Crushed or relocated three tomatoes half an hour are evaporated in the frying, 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. The 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.

Stuffed with dried fruits meat

You can apply more interesting options, according to which beef can be prepared with prunes in beer. Firstly, in a large piece of carcass, you can cut a kind of pockets into which dried fruit is put, then bake it - simply on a baking sheet or wrapped in foil. It turns out 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 again baked. 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!