I make this without any printed instructions so amounts are not specified, i like to use a good sirlon cut into thin slice, and sauted in butter though some pepole like to saute in a hoter cooking oil.
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Sauté thinly sliced strips of beef in butter, with sliced onions (1 or 2 small white or yellow depending on how much one likes onions) and garlic (several crushed cloves or to taste), when the meat is almost done (or continue cooking till beef begins to brown) and has released & evaporated a lot of its moisture i then add the beer, usually about 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30 minutes, so as to make the meat "fork tender" i do not bother to thicken the sauce with a roux though another person i have shared the recipe with does. I tend to think the roux detracts from the flavour of the beef and beer. I usually serve it with rice but it is good with egg noodles also.
I dont recall the origins of this dish except that it was claimed to be a Amaricanized version of a Japanese "sukiyaki". This recipe courtesy of Joseph Littleshoes. Want more recipes? Go to my profile.
I make this without any printed instructions so amounts are not specified, i like to use a good sirlon cut into thin slice, and sauted in butter though some pepole like to saute in a hoter cooking oil.
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Sauté thinly sliced strips of beef in butter, with sliced onions (1 or 2 small white or yellow depending on how much one likes onions) and garlic (several crushed cloves or to taste), when the meat is almost done (or continue cooking till beef begins to brown) and has released & evaporated a lot of its moisture i then add the beer, usually about 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30 minutes, so as to make the meat "fork tender" i do not bother to thicken the sauce with a roux though another person i have shared the recipe with does. I tend to think the roux detracts from the flavour of the beef and beer. I usually serve it with rice but it is good with egg noodles also.
I dont recall the origins of this dish except that it was claimed to be a Amaricanized version of a Japanese "sukiyaki". This recipe courtesy of Joseph Littleshoes. Want more recipes? Go to my profile.
We used to make a variation of this but we marinated the beef in Guinness or a Belgium dark beer, red port, herbs and always some sea salt and freshly ground pepper. Then we would put it on the Bar-Bee. Very good.
I must resurrect this tasty dish. Thanks for the reminder.
You are BBQ'ing a marinated meat, the OP was basically making a "stew".
I can imagine trying yours but the original recipe doesn't tempt me at all as I don't really enjoy the texture of stewed meat
Steve
Holly said:
devoid said:
I make this without any printed instructions so amounts are not specified, i like to use a good sirlon cut into thin slice, and sauted in butter though some pepole like to saute in a hoter cooking oil.
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Sauté thinly sliced strips of beef in butter, with sliced onions (1 or 2 small white or yellow depending on how much one likes onions) and garlic (several crushed cloves or to taste), when the meat is almost done (or continue cooking till beef begins to brown) and has released & evaporated a lot of its moisture i then add the beer, usually about 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30 minutes, so as to make the meat "fork tender" i do not bother to thicken the sauce with a roux though another person i have shared the recipe with does. I tend to think the roux detracts from the flavour of the beef and beer. I usually serve it with rice but it is good with egg noodles also.
I dont recall the origins of this dish except that it was claimed to be a Amaricanized version of a Japanese "sukiyaki". This recipe courtesy of Joseph Littleshoes. Want more recipes? Go to my profile.
We used to make a variation of this but we marinated the beef in Guinness or a Belgium dark beer, red port, herbs and always some sea salt and freshly ground pepper. Then we would put it on the Bar-Bee. Very good.
I must resurrect this tasty dish. Thanks for the reminder.
Please don't top-post. Your replies belong following or interspersed with properly trimmed quotes. See the majority of other posts in the newsgroup, or: <http://www.caliburn.nl/topposting.html>
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Ugh. I love beer, but I hate anything cooked in it, except for beer batter.
I make this without any printed instructions so amounts are not specified, i like to use a good sirlon cut into thin slice, and sauted in butter though some pepole like to saute in a hoter cooking oil.
Quoted message said:
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Quoted message said:
Sauté thinly sliced strips of beef in butter, with sliced onions (1 or 2 small white or yellow depending on how much one likes onions) and garlic (several crushed cloves or to taste), when the meat is almost done (or continue cooking till beef begins to brown) and has released & evaporated a lot of its moisture i then add the beer, usually about 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30 minutes, so as to make the meat "fork tender" i do not bother to thicken the sauce with a roux though another person i have shared the recipe with does. I tend to think the roux detracts from the flavour of the beef and beer. I usually serve it with rice but it is good with egg noodles also.
Quoted message said:
I dont recall the origins of this dish except that it was claimed to be a Amaricanized version of a Japanese "sukiyaki". This recipe courtesy of Joseph Littleshoes. Want more recipes? Go to my profile.
We used to make a variation of this but we marinated the beef in Guinness or a Belgium dark beer, red port, herbs and always some sea salt and freshly ground pepper. Then we would put it on the Bar-Bee. Very good.
I must resurrect this tasty dish. Thanks for the reminder.
Would you mind sharing your recipe? We have a web page that cries for new recipes. It is on my profile. Thanks I hope.
I like to use the Guinness, but usually use a porter or stout of the Sierra Nevada brand for this recipe just cause it is more readily available in my neighbourhood than Guinness.
Ugh. I love beer, but I hate anything cooked in it, except for beer batter.
gotta use it in chili, instead of stock or water.
i read some cookbook author recommend it as a substitute for stock, and it was off to the races after that. i don't have beer on hand much anymore, though.
