Sour meat
"Low and slow" are the key words. This recipe needs time to become tender, juicy, and full of flavor. Will your Dutch oven be simmering away soon?
Ingredients
- 2 large onions, coarsely chopped
- Butter
- Olive oil
- flower
- 1 kilo of beef steak
- 1.5 tsp ground coriander seeds
- 1.5 tsp ginger powder
- 0.5 tsp ground cardamom
- Salt and pepper
- 1 tsp nutmeg
- 1 bottle of brown beer (double or triple)
- 2 bay leaves
- 2 sprigs thyme (or 2 tsp)
- 1 clove
- 4 juniper berries
- 2 tbsp mustard
- 4 (pre-cut) slices of gingerbread
Supplies
- Skillet
- Dutch Oven
- Kitchen twine
- Bowl to mix the herbs
Preparation method
- Combine all the spices, except the salt and pepper, in a small bowl. Cut the meat into pieces.
- Heat the Dutch oven, melt a knob of butter in the pan, add a dash of olive oil and fry the onion.
- Melt the butter in a skillet and add a drizzle of olive oil. Coat the meat in flour and add it to the skillet in batches. Add some of the herb mix and season with salt and pepper. Sear the meat on all sides, then add the browned meat to the onions. Add some of the beer while browning the last pieces of meat and add the entire contents of the pan to the Dutch oven. Top up the stew with the remaining beer and add water to cover.
- Tie the bay leaf and a few sprigs of fresh thyme together with a piece of kitchen twine. If you don't have any, you can also add them separately. Let the herb bouquet garni and the cloves simmer in the pan. Add 4 juniper berries, 1 clove, and a dash of vinegar. Place the four slices of gingerbread on top of the mixture and simmer, covered, for 2-3 hours. Stir regularly.
- Add the mustard to the dish just before serving.