John Myers
Braised Beef in Beer Sauce
The perfect braised beef in beer sauce recipe with a picture and simple step-by-step instructions.
- 1500 g Braised beef from Galloway beef
- 3 El Wild garlic mustard or herb mustard
- 500 g Onions
- 4 Toes Garlic
- 4 Bay leaves
- 3 Twigs Thyme
- 2 leaves Sage
- 5 leaves Pineapple sage
- 0,5 Tl Salt
- 4 turns of pepper
- 0,5 Tl Mild paprika
- 0,33 l Beer Pils Hell
- Chop the herbs very finely, leave the bay leaves whole, will be removed from the sauce later
- Chop the onion and garlic as well
- Remove excess fat and tendons from meat. Get the dogs from us, then coat the meat all around with the mustard
- Heat the butter oil in a roasting pan and fry the meat well, deglazing with the Pils over and over again.
- When the meat is nice and brown, add the other ingredients to the sauce. Cover and let simmer gently, about 2 hours.
- Taste and, if necessary, add seasoning. Cut the roast into slices. We had potatoes and Brussels sprouts with it. The sauce can be thickened with a little potato flour. I leave most of the sauces unticked.
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