Beef Pilsner
If you like Belgian cuisine, and on a snowy winter evening you want to get together with a warm company for a mug - another foamy intoxicating drink, then below is an excellent recipe for beef, which will be extremely appropriate on such a table.
Ingredients
Servings 6- Piece of beef (neck or rump) 1.5 kg
- Onion 700 g
- Garlic 4 cloves
- Light (Pilsen) beer 2-3 cups (0.3-0.4l)
- Sugar (preferably brown, but white is fine too) 2 tbsp
- Starch (arrowroot, corn, potato: whatever you find) 1.5 tbsp
- Wine vinegar 2 tbsp. l.
- Vegetable oil (or pork fat) 2-3 tbsp. l.
- Fresh parsley 6 sprigs
- Bay leaf 1 pc.
- Thyme (thyme) 3-4 sprigs
- Homemade broth (preferably beef) 1 cup
Cooking
Step 1
First of all, we set the oven to warm up to 160 °. At this time, cut the beef into small pieces. We strongly heat the oil in a pan of a suitable size and quickly fry the meat in it, putting the fried meat in a separate bowl (do not rush to wash the pan).
Step 2
Finely chop the onion and fry in the same pan immediately after the meat (if necessary, add oil) over medium heat for 10-15 minutes, stirring constantly. Then remove from heat, squeeze out all the garlic there and season with salt and pepper (and again, do not rush to wash this pan).
Step 3
In a medium-sized heat-resistant form, lay out half the fried beef, salt and pepper; lay out a layer of onions (half of the total), put a bouquet of garni in the middle (these are your parsley, bay leaves and thyme tied together in a small piece of gauze), then again a layer of meat (do not forget to salt and pepper) and a layer of onions.
Step 4
Pour homemade broth into the pan left after frying meat and onions in it, add sugar and heat, stirring, so that everything that remains on the walls is in the broth. Pour this broth into the beef, and add enough beer on top to almost completely cover the meat and put in the lower third of the oven for 2.5 hours.
Step 5
After the time has elapsed, we take the dish out of the oven, remove the bouquet garni. Gently pour the liquid from the mold into a saucepan, add a mixture of starch and vinegar there and cook for 3-4 minutes over low heat. Add salt and pepper to sauce if needed. Pour the resulting sauce back into the meat. Ready! Bon appetit!