Czech-style beef in beer
Description
The dish is prepared without unnecessary complications. This is truly a classic Czech recipe for meat cooked in beer, with all its nuances and peculiarities. I wouldn't recommend including this dish in your everyday meals, as everyone knows Czech cuisine is quite fatty. However, it's so delicious that it's worth treating yourself to it from time to time. After all, meat and beer—such a combination could have originated only in the Czech Republic, and they certainly didn't get it wrong: the pork turns out incredibly tender and aromatic. And of course, we can easily prepare Czech-style beer-braised meat at home, so let's get started without delay. The finished dish is ready to be served.
Instructions
- 1
Step 1
First, we need to boil the potatoes.
- 2
Step 2
Trim the fat from the pork and render it in a skillet or cauldron; we will cook the dish in the resulting fat.
- 3
Step 3
Remove the pieces of fat from the cauldron. Cut the onion into half-rings and fry in the resulting fat until translucent.
- 4
Step 4
We cut the meat into large pieces, as is customary among the Czechs.
- 5
Step 5
Place the meat with the onion and fry together for a few minutes, then pour in water, making sure the water does not completely cover the meat. When the water has reduced by half, add salt, sugar, and black pepper.
- 6
Step 6
Simmer the meat for a few more minutes, and when the liquid has reduced by another quarter, add light beer to the cauldron. The liquid should almost completely cover the meat, but not rise above it.
- 7
Step 7
Cover with a lid and simmer over low heat for 20 minutes. Then pour in the remaining beer and wait until it reduces by half, then add grated black bread. Remove from heat and let it steep, covered.
- 8
Step 8
From previously boiled potatoes, make mashed potatoes, adding eggs and butter to it.
- 9
Step 9
Add flour to the puree and make a soft dough.
- 10
Step 10
We shape the dough into oval "dumplings" and place them into boiling salted water. Then we sauté onions in a pan with smoked bacon, and in the same pan, together with the onions and bacon, we heat the cooked dumplings.
- 11
Step 11
Finely chop the cabbage.
- 12
Step 12
Sear the remaining bacon together with the onion.
- 13
Step 13
Add the cabbage to the bacon and onions, pour in half a glass of water, and simmer for about 15 minutes. Then add salt, sugar, cumin, 2 tablespoons of vinegar, and sprinkle with flour. Mix thoroughly. Cover with a lid and simmer for another 10 minutes.
- 14
Step 14
Now combine all 3 parts and the dish is ready! And don't forget the pickled cucumbers!!!