Beer braised beef and wine braised beef are two delicious dishes often served to guests at parties. Remember this simple, easy-to-make recipe for braised beef that is fragrant and flavorful. Let’s get cooking right away!
1. Beer Braised Beef
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Beer Braised Beef For 2 people
Brisket 300 gr Beer 250 ml White beans 150 gr Peas 50 gr Onion 50 gr Celery 50 gr Garlic 1 bulb Peanut butter 30 gr Flour 10 gr Bay leaves 5 gr (dried leaves) Seasoning 30 gr (cooking oil/ Maggi oyster sauce/ seasoning powder/ sugar/ tomato sauce…)
Note: You should choose cuts of meat from the brisket and thigh parts that have interspersed fat so that when braised, the meat will be tender and not dry.
How to Cook Beer Braised Beef
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Prepare the Ingredients
Wash the beef, soak in salt water for about 15 minutes to reduce the odor, and drain.
Cut the beef into square pieces about 5 cm.
Dice the onion and celery. Smash the garlic.
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Marinate the beef
Put 300 grams of beef into a large bowl along with onions, celery, garlic, 3 bay leaves, 60 grams of tomato sauce, 30 grams of Maggi oyster sauce, 1 tablespoon of sugar, a little salt, a little pepper, 1 tablespoon of cooking oil, and 50 ml of beer.
Mix the meat mixture thoroughly and marinate for at least 30 minutes for the beef to absorb the spices evenly.
Note: When marinating beef with beer (or other carbonated drinks), the bubbles in the beer help the beef retain its natural sweetness and make it tender faster when simmered. If you have more time, you should cover the bowl of beef tightly and put it in the refrigerator to marinate overnight for the meat to absorb the spices evenly, making it more flavorful.
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Stew beef and beans
Place a pot on the stove, add 20 grams of peanut butter to the pot, and heat until the butter is completely melted, then add the beef and stir-fry until the meat is seared.
Add 150 ml of filtered water and 200 ml of beer to the pot. Bring the water to a boil, then skim off the foam that rises, season with 1 teaspoon of seasoning, stir well, gently to dissolve.
Reduce the heat and simmer the beef for about 40 minutes until the beef is tender.
After 40 minutes, add white beans and peas to the pot and cook for an additional 5 minutes until the beans are cooked.
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Make Roux
While simmering the meat until nearly tender, prepare a pan to make the Roux.
Place the pan on the stove, heat it up and add the remaining 10 grams of butter to melt.
Then, add 10 grams of flour and mix well. The Roux will help thicken the broth.
Tip: Roux is made from flour and fats such as butter, oil, lard, etc., used to thicken sauces. In French cuisine, Roux is prepared with two main ingredients: flour and butter. Flour cooked in fat does not puff up but creates an enchanting aroma and an eye-catching color.
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Add Roux to the beef stew pot
After simmering the beans for 5 minutes, pour the roux into the pot and gently stir to combine the Roux with the broth. The Roux will create a thickness and blend with the beef broth. And there you have it, our delicious beef and bean stew is ready.
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Final product
Delicious beef stew with tender beef pieces infused with flavor, mixed with creamy and rich beans along with a hint of beer aroma is truly enticing, right? You can serve it with bread or noodles, both are delicious!
2. Beef Stew with Red Wine
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Preparation time
1 hour
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Difficulty level
Easy
Ingredients for Beef Stew with Red Wine Serves 4
Beef 400 gr (chuck or bone-in brisket) Red wine 5 tablespoons Carrot 1 piece Potato 2 pieces Onion 1/2 piece Garlic 1 clove Seasoning 30 gr (tomato sauce/ seasoning powder/ cooking oil/ pepper/ salt/ MSG/ sugar/ tapioca starch…)
How to make Beef Stew with Red Wine
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Prepare the ingredients
Wash the beef, soak it in salted water for about 15 minutes, drain, and cut into bite-sized pieces.
Peel the carrot and potato, wash them, and cut into bite-sized pieces.
Chop the onion.
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Sauté the beef and vegetables
Add cooking oil to the pan, sauté the garlic until fragrant. Then add the beef and sauté, seasoning with seasoning powder for the beef to absorb, and sauté until the beef is firm.
When the beef is cooked, add the carrot, potato, and onion, season with salt and MSG, then stir well, simmer for about 4 – 5 minutes for the flavors to meld.
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Stew beef
Add red wine and tomato sauce to the pot, then add enough water to cover the surface of the meat, continue to simmer on low heat to soften the vegetables and beef.
Dissolve 1 tablespoon of cornstarch in water and add it to the pot to thicken the beef stew.
Season with 1 teaspoon of sugar and cook until the sauce thickens, then turn off the heat, sprinkle with pepper and chopped green onions if you like.
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Final product
Beef stewed with red wine has a distinctive aroma of red wine, sweet and rich flavor, and tender beef is really appealing, isn’t it? You can serve it with bread or rice, both are very delicious!
Tips for successful execution
- Beef is tough, so it needs quite a long time to stew. You can use a pressure cooker to stew quickly, but the flavor will be less delicious.
- When buying, look at the grain of the beef. Choose beef with small, tender grains, avoid larger, tougher grains.
- How to choose good beef: Good beef has a bright red color, fat that is bright yellow, sinews that are white and firm when pressed, not sinking deeply. Press your hand into the meat; if it has good elasticity, does not stick to your hand, and has no bad smell, it is fresh meat.
See more:
2 ways to cook beer and wine braised beef that are delicious and easy to make, right? This will definitely enrich your family’s meals.
*Refer to images and recipes from cooky.vn.
