Beef stewed in beer

(Recipe #16, pages 79 – 80)

Take a piece of top round weighing about 8 pounds, aged 2–4 days depending on the time of year, pound it vigorously, sprinkle with salt, place it in a pot on a few slices of pork fat, 2 onions, 1 carrot, bay leaves, tarragon, and whole spices. Add equal parts of beer (which must not be bitter) and water, enough to cover the meat halfway, 1 cup of vinegar, and 1 tablespoon of pear honey or syrup, and stew tightly covered for 3 hours. To serve skim off the fat, add some flour to the gravy, force it through a sieve, and serve it with the meat.

Translated by David Green.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s