Meat in beer
Description
There are countless ways to cook meat, but lately I've been using this simple beer-braised meat recipe more than any other. Perhaps it's because the meat truly turns out incredibly tender, or maybe it's the aroma of malt that keeps drawing me back to this particular recipe again and again. Either way, I'd like to share with you this excellent method for cooking meat in beer.
Instructions
- 1
Step 1
Cut the meat into small cubes and pour beer over it. Mince the garlic and add it to the meat, then add the bay leaf. Leave the meat in a cool place for 2-3 hours to marinate.
- 2
Step 2
We peel the carrots and slice them into thin rounds. There is a special knife for this, but you can cut them however you prefer. It won't affect the taste of the dish.
- 3
Step 3
Cut the celery and leek into large rings. I generally try to use leek more often in cooking, as it has a milder and more delicate flavor.
- 4
Step 4
Pour the beer from the meat into a deep container. Leave the bay leaves in the meat.
- 5
Step 5
Onions, carrots, and celery need to be sautéed in a pan until golden brown.
- 6
Step 6
In any heatproof dish (I used a cast-iron pot), sear the meat for 5-6 minutes.
- 7
Step 7
Cut the potatoes into cubes.
- 8
Step 8
We also cut the tomatoes into cubes, after removing their skin.
- 9
Step 9
Add tomatoes, onion, celery, carrots, potatoes, and chopped pepper to the meat in the cast-iron pot. Pour in beer, and if necessary, add water until the liquid is 2 centimeters above the meat and vegetables. Bring to a boil.
- 10
Step 10
Preheat the oven to 180 degrees. Cover the cast-iron pot with a lid and place it in the oven for 1.5 hours. The dish is ready!