Beef boiled in dark beer. Marinade for beef skewers on beer

Despite unusual combination pork and beer, dishes from these two main ingredients are so tasty, and the meat itself is juicy and soft, that if you try to combine these two products once, you will return to similar recipes again and again.

Moreover, the recipes for pork in beer are so simple that absolutely anyone can cook a dish.

Pork in beer - general principles of cooking

For cooking, choose the meat of a young animal. Pieces can be from any part: tenderloin, neck, shoulder blade, knuckle. If necessary, defrost the prepared piece of meat, rinse thoroughly and cut into pieces across the fibers or leave a whole piece - it depends on the recipe.

Beer must be fresh. Light filtered beer is most often used, but there are recipes where they take dark beer or a mixture of light and dark drink.

In addition to pork and beer, various spices, herbs, and herbs are often added to the dish. Garlic, onion, Provence and Italian herbs, oregano, thyme, pepper and others are especially well combined with pork.

Often add additional ingredients, thereby making the dish even more satisfying - vegetables, mushrooms.

Usually, pork is pre-marinated in spices, then fried or boiled and poured with beer, then sent to bake in the oven or fry in a pan.

For cooking use dishes with a thick bottom: baking sheets, cast iron pans and others. For the marinade, take a non-oxidizing container: for example, glass, ceramics.

1. Pork in Czech beer

Ingredients:

Pork meat - 300 g;

Light beer - 1 large mug;

1 head of onion;

Salt - 10 g;

Seasoning - the floor of the package;

Sunflower oil - a little less than half a glass.

Cooking method:

1. Cut a piece of pork into a medium cube.

2. Onion, cut into half rings, fry with butter until colorless.

3. Put the meat to the onion in the pan, close the lid and fry for 12 minutes over low heat.

4. Salt and pepper meat with onions.

5. Then pour beer into the pan, up to half the volume, so that the meat can be seen. Mix everything thoroughly and simmer for about half an hour.

6. Reduce the heat and let it simmer for about half an hour.

7. When serving, put the pork in beer on a plate, put it next to boiled potatoes, sprinkle with herbs.

2. Pork in beer with mushrooms

Ingredients:

One medium pork shank (or 3 small ones);

Medium onion head;

small carrot;

Pickled champignons in oil (you can fresh 0.5 kg) - half a can;

Beer of light varieties - half a liter;

Salt - 5 g;

Sunflower oil- 3 tbsp. spoons;

Ground black pepper - 20 g.

Cooking method:

1. Cut the prepared carrots into cubes, onions into half rings. We fry everything in oil in a container with a thick bottom.

2. Add mushrooms to vegetables, mix everything. If the mushrooms are fresh, then they must first be cleaned, washed and stewed separately in a small amount of water.

3. Pork shank wash, dry in a paper towel, fry in a pan on both sides.

4. After frying, fill the drumstick with beer and simmer over low heat for 120 minutes with the lid closed.

5. After two hours, open the lid and check for the presence of water, if there is a lot of liquid left, then turn off the fire, and if it is not enough, then you can add more beer and put out for half an hour with open lid.

6. Serve the finished shank in beer with mashed potatoes And fresh vegetables, decorating with green leaves.

3. Roast pork in beer

Ingredients:

Piece pork meat- half a kilogram;

Flour - 50 g;

Salt - 80 g;

Light beer - 50 ml;

Crushed crackers -5 tbsp. spoons;

Sunflower oil - 100 ml;

half a lemon;

Seasoning paprika - half a pack.

Cooking method:

1. Cut the pork across the fibers into thin plastics, beat with a hammer, sprinkle with salt.

2. Beat the egg together with beer and salt.

3. Roll all pieces of meat in flour, dip eggs and beer in a salty mixture and bread in breadcrumbs.

4. We heat the pan with oil and put the prepared meat pieces fry for a few minutes, turning from side to side.

5. Put the fried schnitzels on portion plates, watering lemon juice sprinkle with paprika.

6. Next to each piece of schnitzel, you can put fried in oil onion.

4. Boiled-baked pork in beer with soy sauce

Ingredients:

One medium drumstick;

1 carrot;

Half a celery root;

Medium onion head;

3 leaves of lavrushka;

15 black peppercorns;

Salt - a pinch;

Soy sauce - 3 tbsp. spoons;

Honey - 60 g;

4 cloves of garlic;

Provencal spices - 20 g;

Light beer - half a bottle.

Cooking method:

1. Put the drumstick in a saucepan, pour water and cook for a long time. big fire.

2. After boiling, remove the foam and lay the peeled and diced carrots, onions, celery, parsley and peppercorns. Salt and leave to cook for another 3 hours, until the meat moves away from the bone.

3. Put the finished drumstick out of the pan and cool. Do not pour out the broth, it will come in handy later.

4. Meanwhile, pour the soy sauce into a cup, add honey, chopped chives and spices to it, mix everything well.

5. Separate the meat from the bone and rub it with the prepared mixture.

6. We roll the meat into a roll and tie it with a thread or cord, put it on the frying sheet.

7. Bake in a hot oven for 2 hours, at a moderate temperature.

8. After 15 minutes, water the resulting meat knuckle beer in several doses.

9. We take out the finished shank on a plate, cool it without cutting the threads.

10. We put the cold knuckle in the refrigerator all night.

11. In the morning, take the drumstick out of the refrigerator, cut it into pieces, grease with mustard or liquid horseradish and enjoy great breakfast.

5. Pork in beer with pistachios and bananas

Ingredients:

1 kilogram of pork meat;

Light beer - 30 ml;

2 bags of roasted pistachios;

2 bananas;

3 cloves of garlic;

3 bay leaves;

Peppercorns - 3 pcs.;

Black ground pepper - 20 g.

Cooking method:

1. Cut the pork into large pieces, make small cuts in them. Push the garlic slices into the slits.

2. Lay five layers of foil on a baking sheet, this is necessary so that the liquid does not leak out during baking.

3. Rub meat pieces with garlic with salt, put on foil, peppercorns and bay leaves on top.

4. Fill everything with beer.

5. Close the contents with the edges of the foil so that there is air space between the meat and the foil.

6. Put in a hot oven and bake for two and a half hours.

7. After two hours, unfold the foil and bake for another 5 minutes to form a crisp.

8. Cool the baked meat, cut into portioned pieces, put on plates, pour over the liquid remaining after baking and sprinkle with chopped pistachios.

9. Lay out next to the meat fried bananas.

6. Roast pork in aromatic beer sauce

Ingredients:

One kilogram of pork meat with skin;

Salt - a pinch;

Ground black pepper - 10 g;

Thyme, dried grass thyme - 10 g;

Any fat - 30 g;

Small head of onion;

Medium carrot;

Celery 1 small root;

Marjoram, lovage, basil - 1 teaspoon;

Light and dark beer - 1 each tin can;

Starch - a teaspoon.

Cooking method:

1. On the skin of pork meat, we make diamond-shaped cuts with a knife.

2. Wash the meat, dry it in a paper towel, rub with salt, pepper, thyme, thyme.

3. Put a piece of meat in a greased container and fry in hot oven half an hour at a temperature of about 230 degrees.

4. While the meat is fried, wash and peel all the vegetables and finely chop them, put them in the meat, pour light beer.

5. Fry for about two hours.

6. A few minutes before readiness, open the oven and pour dark beer in several steps.

7. Remove the finished roast from the oven, cool.

8. Filter the beer sauce, add a little starch to it.

9. When serving, spread the roast on portion dish, pour sauce and put next cabbage salad.

7. Pork marinated in beer

Ingredients:

Kilogram tenderloin;

A quarter glass of beer;

quarter glass soy sauce;

Art. l. vinegar (preferably apple cider);

2 tbsp. l. Sahara;

20 grams of vegetable oil;

Salt, spices.

Cooking method:

1. Mix sugar with beer, soy sauce, spices and vinegar in a large bowl.

2. Put the washed tenderloin in the prepared marinade. Cover the meat with oppression, remove at least 4 hours in the refrigerator.

3. Fry the marinated pork in hot vegetable oil until lightly blushed.

4. We shift the meat into a deep baking sheet.

5. Bake the pork for 13-16 minutes at 200 degrees, then pour in the marinade, reduce the degrees to 160, simmer for another 10 minutes.

6. Serve marinated, baked in beer sauce pork with boiled vegetables, lettuce and greens.

To make the pork in beer especially juicy, it is better to pre-fry the pieces of meat in very hot oil on all sides for literally 2-3 minutes.

The percentage of alcohol in beer does not matter; this factor does not affect the taste of the finished dish. In addition, during the baking process, all alcohol disappears, leaving only light fragrance and taste.

To make the meat cook faster, beat each piece lightly. On either large piece make deep cuts and rub it well with spices.

As soon as you pour the beer into the pork, immediately reduce the heat to a minimum so that the liquid does not boil and the pork languishes.

It is better to put fresh herbs in already ready meal and not at the time of baking.

The first step of this beef recipe in dark beer- cutting the meat into cubes about 5 by 5 cm in size. Wipe the meat paper towel. Dip it in flour.

Warm up olive oil in deep heat-resistant form. Fry the meat in two or three approaches over high heat. This is necessary so that it is not boiled, but fried. Fry until nice golden color and pull out with a slotted spoon. Set aside for a while.

Chop the onion, garlic and celery into medium sized pieces. Fry the vegetables until golden brown in the same oil where the meat was fried. Separate the thyme into leaves (by the way, you can use dry) and add to the vegetables.

Now bring back the meat. Fill with beer. Add Bay leaf, peppercorns. Reduce the heat to the very minimum, cover with a lid and cook for about 2.5 hours (until the meat is soft, it should melt in your mouth). Check back periodically!

Cut the oyster mushrooms large enough, and the cherry tomatoes into halves. Open the meat, salt to taste and add the cherry tomatoes and oyster mushrooms. Cook another 30 minutes. Turn off and let the dish stand for a while. By the way, such a dish plan with stew always tastes even better the next day. Many restaurants use this feature. Serve with puree. To cooked by this recipe beef stew, I suggest mashed celery (with the addition of potatoes). Together it is indescribably delicious!

Beef is tasty and, to a certain extent, very healthy meat for the human body, often and widely eaten in most countries of the world. Beef is not as tender meat as, for example, pork, so if you are going to cook fried beef steak, entrecote, shish kebab from beef, or stew it in a cauldron, it would be good to marinate it first. The meat after marinating becomes softer and acquires the characteristic tastes and smells of those products that were used as marinating agents.

For marinated beef, you can use various products with pronounced taste and aromatic properties.

Beef marinated in soy sauce

Cooking

Based on the most common traditional approaches to preparing meat for culinary cultures that actively consume, we cut the beef into thin strips or medium-sized sticks. We fill a small amount soy sauce. Marinate for at least 2, but no more than 24 hours. Adding lemon, orange or lime juice to this marinade, as well as garlic and red hot pepper will greatly improve it.

Beef marinated in kiwi

Cooking

We cut the meat as usual into a barbecue, chop the peeled kiwi small pieces, put everything in a bowl and mix. You can add a little garlic and red hot pepper. We marinate from 2 to 24 hours. Can be added to this marinade chopped fragrant herbs(cilantro, tarragon, etc.).

Beef marinated in kefir, unsweetened yogurt or other similar dairy products is suitable for barbecue or stewing in a cauldron.

Recipe for beef marinated in kefir

Cooking

Cut the meat accordingly. In kefir (or other milk base), add garlic, hot red pepper and spices, for example,. Be sure to add a little. Marinate in cool place no more than 8 hours. Before cooking, rinse with water and dry the pieces of meat with a napkin.

Beef marinated in wine

Great for barbecue or stewing in a cauldron.

Cooking

We marinate chopped beef in home-made table non-sulphated wine for no longer than 3 days. Add garlic and spices. You can also use strong special wines (sherry, port, Madeira, Marsala, vermouth).

Beef marinated in vinegar

It is good for kebabs or fried steaks. We use only high-quality fruit or balsamic vinegars (and not diluted vinegar essence).

Cooking

The meat is only lightly sprinkled or smeared with vinegar. Of course, it’s a good idea to coat the pieces with crushed garlic and pepper. Marinate no longer than 4 hours.

Beef marinated in beer

Great for stewing or cooking caramelized meats.

Cooking

We cut the meat large pieces or sticks (strips). Fill with beer, nothing else is needed. Marinate no more than 24 hours.

If you fantasize a little, you can come up with various recipes marinades, most importantly - do not put onions in the marinade: it gives the meat a not too pleasant specific flavor and characteristic aroma.

Not quite an ordinary post, but it’s not for nothing that the blog is called BEERHEAD, and promises must be kept, so I present the first beer recipe 🙂 Beef stewed in beer. On the one hand, everything is quite simple, on the other hand, the time for the process must be given in the region of three hours, the reward for waiting will be wonderful beef soaked in beer and saturated with beer spirit 😉

Ingredients:

Bulbs -2 pcs; mustard - 1 tbsp. a spoonful of ground black pepper - to taste; rosemary - to taste; lemon - 1 pc; salt - to taste; dark beer - 0.5 - 1 liter; olive or vegetable oil; greenery.

First you need to rub on fine grater two onions, the process is of course damn whiny and unpleasant, but extremely necessary, so you should be patient, expel strangers from the kitchen so as not to injure, and begin the process. In the resulting mass, add one tablespoon of mustard, black ground pepper and salt. How much to pour pepper and salt is unknown, so I did everything to taste. Next, you need to rub a little lemon peel, for these purposes, one lemon is enough.

We mix everything, after which we generously rub a piece of beef stored ahead of time.

Great, now is the time to tighten your belt, because it will not be ready to eat soon 🙂 The meat is sent for 30-40 minutes in the cold. There was no room in the refrigerator, so the shmat was sent to the balcony for a snowball.

While the meat is slowly cooling and saturated with onion and lemon, we slowly wipe away the tears and begin to heat the pan. The meat should be lightly fried. In general, ordinary sunflower or olive oil is quite suitable for frying purposes, but since there was lard at home, I decided to melt a little fat - for the smell, so to speak 🙂

After 40 minutes, the meat can be safely taken from the cold and placed in a frying pan with joyful cries and whoops.

Lightly fry the piece on both sides, this may take 5-10 minutes, depending on the size of the tenderloin. If the meat was fried in a pan, now is the time to transfer it to some deep container, because it's time to fill it with beer.

When preparing any dishes with beer, it is better not to save on the latter, but to take something tasty and of high quality. The volume of beer depends on the size of the piece of meat, there is no need to completely drown the meat in beer, but for juiciness for 1.5 kg of meat, 1 liter of beer was required, as from a bush.

After refueling with beer, sprinkle all this household with rosemary, add a few thin slices of lemon and leave for 1-1.5 hours to stew over low heat.

The cover has been removed for photographic purposes only.

After 1.5 hours, enjoy life. Kamlaniya in the kitchen are almost completed. We set the table, add a little more rosemary and herbs to the meat, I chose basil. The garnish was wonderfully suited potatoes baked in their skins.

Bon appetit 😉

UPD: Naturally, we could not master this whole piece of meat at one time, so the leftovers were placed in a deep bowl and filled with beer extract from the pan. So, after a day spent in the refrigerator in this boiled meat, the meat became even juicier and tastier.

Beef in beer is soft, juicy, with light notes of malt and a subtle aroma of hops. In this case, all alcohol evaporates during heat treatment, so even children can be treated to a ready-made dish. We will consider 3 best recipe: for frying pan, multicooker and oven.

Choice of ingredients. Any beef will do, with or without fat layers. It is advisable to take fresh chilled meat, since frozen meat is not so tasty and aromatic.

Beef pairs best with dark beers like Guinness or other similar beers. Light beer is used only if you want to make the meat soft, but without pronounced malt and hoppy notes. Also, to reduce the concentration of solids, water is added to beer marinades and sauces so that the taste of beef does not give too much beer.

Beef stewed in beer with mustard (in a frying pan or saucepan)

A French recipe that has become a classic. Requires a deep frying pan with a thick bottom or a saucepan. The finished dish is remembered for its balanced spicy taste with hints of malt and hops. Cooking time - 75-90 minutes.

Ingredients:

• beef - 400 grams;
• dark beer - 500 ml;
• mustard - 50 ml;
• vegetable oil - 70 ml;
• onions - 2 heads;
• garlic - 2 cloves;
• black bread - 3 slices;
• salt, pepper, other spices - to taste.

Recipe

1. Cut the peeled onion and garlic into small pieces.

2. Rinse the meat in running water, slightly dry, cut into large pieces of the same thickness.

3. Preheat a frying pan with vegetable oil. Lay out the beef. Fry over medium heat until golden brown on each side, stir occasionally.

4. Add onion and garlic to the pan to the meat. Fry until the onion becomes soft.

5. Pour beer evenly over the entire pan in a thin stream. Stir, bring the beer to a boil. Add salt and spices to taste. Reduce fire to minimum. Simmer covered for 50 minutes.

6. Remove the crusts from the bread, cut the bread pulp into cubes. Heat a clean, dry skillet and toast the bread until crispy (cubes should be crispy).

7. Put the finished crackers on a plate and coat each with mustard.

8. After 45 minutes from the moment the lid is installed, add the mustard crackers to the beef. Mix.

9. Stew beef in beer for 15 minutes, then cool the finished dish slightly, divide into portions and serve hot.

Stewed beef in beer (in a slow cooker)

The most simple recipe. The meat is very soft and flavorful. Cooking time is about 2 hours.

Ingredients:

• beef tenderloin - 1 kg;
• light beer - 500 ml;
• water - 200-250 ml;
• flour - 70 grams;
• onions - 2 heads (medium);
• fresh parsley - 3-4 sprigs;
• vegetable oil - 50 ml;
• garlic - 1 clove;
• salt - to taste.

Recipe

1. Peel and cut the onion into strips. Squeeze the garlic, chop the parsley into small pieces.

2. Cut the washed and dried beef into large pieces. If desired, remove all fatty layers from the meat.

3. Pour the flour onto a plate and roll the pieces of beef in it.

4. Activate the "Frying" mode. Preheat the slow cooker with a third part of the vegetable oil. Fry the beef in a multicooker bowl until golden brown on each side (about 4-5 minutes).

5. Remove the meat, add the remaining oil, parsley, onion and garlic to the bowl.

6. Fry the onion until golden brown. Return the beef to the slow cooker, pour in the beer and water. The liquid should cover the meat by at least 2-3 cm, add more water if necessary.

7. Bring to a boil, add salt and spices to taste. Switch the device to the "Extinguishing" mode. To cover with a lid. Stew beef in beer in a slow cooker for 90 minutes.

8. Before serving, the finished dish can be sprinkled with fresh chopped herbs.

Baked beef in beer (in the oven)

Long and Comparative complicated cooking compensated excellent taste. Total time spent - 4 hours 15 minutes.

Ingredients:

• • beef - 2 kg;
  • beer (light or dark) - 350 ml;
  • water - 150 ml;
  • vegetable oil - 30 ml;
  • onions - 2 heads;
  • garlic - 3 cloves;
  • mustard - 45 grams;
  • lemon juice - 5 ml;

• brown sugar - 15 grams;
• nutmeg - 1 gram;
• salt, black pepper, other spices - to taste.

Recipe

1. Wash the beef, remove fat and chaff, dry with paper towels.

2. Rub the meat on all sides with salt and black pepper. Put in a saucepan, cover and leave for 15 minutes.

3. Chop the peeled onion and garlic into small pieces.

4. Mix half of the vegetable oil with sugar, mustard and lemon juice. Add garlic, a little salt and black pepper. Mix until smooth.

5. Reheat the ducklings or other suitable baking dish on the stovetop with the remaining vegetable oil. Fry the beef on all sides until golden brown.

6. Turn off the fire. Remove the meat from the mold, pour over the marinade made in the 4th step. Leave to soak for 2-3 minutes.

7. Return the beef back to the roaster. Spread the onion in an even layer on top.

8. Mix beer with water. Pour the mixture into the meat mold. To cover with a lid.

9. Bake beef with beer in the oven for 3 hours at 160 °C.

10. Remove cover. Leave in the oven for another 25-30 minutes. Add more water if necessary.