Braised beef in beer and onion is tender meat in a thick sauce. Cooking this dish will take time, but it. Braised beef in beer with onions.
Ingredients:
Onion – 2.87 ibs ( 1.3 kg)
Fillet of beef – 5.07 ibs ( 2.3 kg)
Bay leaf 3 pieces
Light beer- 11.83 fl oz (350ml)
Vegetable oil 5 tablespoons
The red wine vinegar 2 tablespoons
Salt of 2.5 teaspoons
Ground black pepper 1 teaspoon
Usually tough beef, as a result of long stewing in beer, turns out very soft, appetizing, with a pleasant aroma of malt, hops and bread. It is better to use dark beer for the dish, it is more intense in taste and aroma. During long stewing, the alcohol evaporates.
Instruction:. Braised beef in beer with onions.
4 hours 45 minutes
Chop the onion half-rings thickness of about 6-7 mm.
A large piece of boneless beef to rub with vegetable oil and rub a mixture of salt and black pepper.
Place the meat in a large heavy frying pan with boiling oil and fry on all sides (about 15 minutes). When the meat is browned, put it on a plate and let it cool slightly.
In a large pot with a thick bottom or pan, pour 2 tablespoons of oil. When it hisses, throw the onions and saute for approximately 25 minutes.
Add in onion beer and vinegar, stirring occasionally, and bring to a boil.
In a pot with beer gently put the meat and again bring to a boil. Remove from heat and cover.
Place the container of meat on the middle rack in the preheated oven at 347°F. Cook under cover for about 3 hours and 30 minutes, until beef is tender.
Before serving, remove from the sauce, Bay leaf, remove from the surface of the floating fat and let the meat cool for at least 20 minutes.
Serve beef, sliced, with onions and sauce in which it was stewed.
Alternative option:
Beef stew will be even tastier if you keep it in the sauce in which it was cooked, at least a day. In this case, the meat before serving, it should be wrapped in foil for 45 minutes to send in the oven at 302 F. When the beef is ready, cut it into large chunks. Sauce with onions, preheat separately. Alternative: warm meat, pre-sliced, right in the pan with sauce.
Now you can put the beef on individual plates. Potatoes, pasta or boiled rice will be a great side dish for this dish. Garnish the meat with chopped green onions, add the side dish and serve the dish.
This beef is delicious hot or cold, and the gravy (sauce) will make absolutely any side dish incredible! The slight bitterness of beer and the pleasant aroma of malt go very well with beef.
The soft meat separates into fibers, while retaining its juiciness. I highly recommend preparing this dish for a family dinner or a holiday table. Enjoy your meal!
