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Bavarian Beer Beef | Tenderly Braised in Dark Beer
(0)
175 min
Masterpiece
Knuspr-Küche
Ein bayerischer Wirtshausklassiker für gemütliche Herbsttage: Zartes Rindfleisch, stundenlang in würzigem Dunkelbier und aromatischen Gewürzen butterweich geschmort. Mit sämiger Biersoße und frischer Petersilie serviert.
Preparation method
Preparation
Cut the beef into bite-sized cubes of about 3–4 cm and pat dry with paper towels. Peel the onions and cut into thin strips. Peel and finely chop the garlic.
Season the meat all over with a little salt and freshly ground pepper.
Searing & Braising
Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef in batches over high heat from all sides until browned and deep roasted aromas develop. Remove and set aside.
Chef's tip
Traditionally, a malty dark beer or Schwarzbier is used for Bavarian beer beef – this gives the braising sauce a deep rich flavor and its characteristic dark color.
This braised dish often tastes even more flavorful when reheated the next day, as the flavors develop perfectly overnight.
30 min
Under an hour
