Beef Roast with Beer

Beef roast with beer can be served as a main dish. It can also be cooled and offered as a cold appetizer or as one of the dishes in a mixed platter.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 800 g Meat, beef, fillet - lung roast

  • 0.75 teaspoons Salt, table

  • 3 pieces Spices, ginger, ground

  • 1 twig Rosemary, fresh

  • 3.5 spoons Oil, vegetable oil, canola

  • 2 dl Alcohol, Wine, White

  • 2 dl Soup base, beef, cube

Steps

  1. Wash the meat and thoroughly dry it with paper towels. Finely chop the garlic. Season the meat with salt and roll it in the chopped garlic. Insert half a sprig of rosemary into each side of the meat.

  2. Heat oil in a deep pot and sear the meat for 10 minutes. Turn the meat with tongs while searing to ensure it browns evenly on all sides.

  3. Pour beer into the pot. Wait for the beer to evaporate slightly, then add a few tablespoons of hot beef broth. Cover the pot and simmer the meat slowly for about 60 minutes. Turn the meat several times during simmering and add hot beef broth to the pot as needed.

  4. Remove the pot from the heat and take out the rosemary. Let the covered meat rest for 10 minutes.

  5. Transfer the meat from the pot to a cutting board and slice it thinly. Strain the juices from the pot, pour them into a bowl (gravy), and serve alongside the roast.

Nutrition Information (Per 100g)

  • Calories: 160.02 kcal
  • Fat: 6.93 g
    • Saturated Fat: 2.07 g
  • Carbohydrates: 1.22 g
    • Sugars: 0 g
  • Protein: 21.51 g
  • Fiber: 0.73 g