Morbyd
Moderator
Hi folks. Last Wednesday, KarlosHx asked for dinner suggestions and he and puppylover quite liked the recipe I recommended. After Karlos' dinner turned out to be such a success, I decided that this will be my weekly column especially for Spotlighters with a culinary bent!
This week's main course idea is a little more complicated than last weeks, but I did it last night and it was awesome. Here's what you need:
- nice piece of good beef (I used 350 grams) cut into cubes
- 1 1/2 cups red wine
- one beef boullion cube
- one 33cL bottle of beer
- two young leeks
- one red pepper (I used a chili
)
- flour
- seasoned salt, salt, pepper
This is a 2-pan dish, unfortunately. In pan 1, dissolve the boullion cube in the red wine and reduce it by about half. Pour it back in the cup and rinse out the pan. Chop up the leeks and pepper (de-seeded) and fry them in some olive oil for a couple of minutes. Add the beer (slowly) and simmer for about 5 minutes. Then add the wine back in and simmer for a couple more minutes.
Coat the beef cubes with a dusting of flour and fry them up in some olive oil in pan 2. When they've cooked as much as you want, pour in the sauce from pan 1 and simmer for a few minutes until the sauce gets to a nice consistency. If the sauce doesn't thicken up enough (it should because of the flour on the meat), then mix a tablespoon of flour with a bit of cold water, add the mixture to the pan and simmer a couple more minutes.
This recipe is based on one I actually ran across on the BBC website once, though I've altered it a good bit. It sounds complicated but it's actually really fast to make. I had it along with a nice broccoli rissotto last night. mmmm good
This week's main course idea is a little more complicated than last weeks, but I did it last night and it was awesome. Here's what you need:
- nice piece of good beef (I used 350 grams) cut into cubes
- 1 1/2 cups red wine
- one beef boullion cube
- one 33cL bottle of beer
- two young leeks
- one red pepper (I used a chili
)- flour
- seasoned salt, salt, pepper
This is a 2-pan dish, unfortunately. In pan 1, dissolve the boullion cube in the red wine and reduce it by about half. Pour it back in the cup and rinse out the pan. Chop up the leeks and pepper (de-seeded) and fry them in some olive oil for a couple of minutes. Add the beer (slowly) and simmer for about 5 minutes. Then add the wine back in and simmer for a couple more minutes.
Coat the beef cubes with a dusting of flour and fry them up in some olive oil in pan 2. When they've cooked as much as you want, pour in the sauce from pan 1 and simmer for a few minutes until the sauce gets to a nice consistency. If the sauce doesn't thicken up enough (it should because of the flour on the meat), then mix a tablespoon of flour with a bit of cold water, add the mixture to the pan and simmer a couple more minutes.
This recipe is based on one I actually ran across on the BBC website once, though I've altered it a good bit. It sounds complicated but it's actually really fast to make. I had it along with a nice broccoli rissotto last night. mmmm good
