Licorice Root and Malt Beer Beef Stew
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Rich malt beer and licorice root beef stew—comfort food reimagined.
Ingredients:
Method:
Hearty beef stew with a twist. Image Source: Food52
Ingredients:
- 2 pounds beef or veal; cheeks, chuck or foreshank
- 2 yellow onions
- 2 celery branches
- 1 garlic
- 2 carrots
- 1/3 cup all-purpose flour
- 2 tablespoons butter
- 1/3 cup cherry or balsamic vinegar
- 7 ounces slightly macerated prunes
- 1 pinch red pepper flakes
- 4 bay leafs
- 4 rosemary branches
- 4 inces licorice root
- 4.5 cups beef stock or water
- 3 cups malt beer
- sugar
- salt and pepper
Method:
- Remove all tendons and fat from the meat. If the pieces are very large, cut them into smaller ones. Pat the meat dry, and then season. generously with salt and pepper and let it rest in the fridge for at least one hour, preferable overnight.
- Chop onions, celery, garlic and carrots into smaller pieces.
- Dredge the meat in flour seasoned with salt and pepper.
- Heat the butter in a large and deep pan and brown the meat on all sides. Make sure not to crowd the pan. When meat is browned transfer to a plate.
- Add the vegetables and chili and saute until it starts to change color.
- Add vinegar to the vegetables and cook until almost all of the vinegar has evaporated.
- Add back the meat as well as the prunes, bay leafs, rosemary and licorice root. Finally add stock/water and the malt beer.
- Bring to a simmer and skim off any fat.
- Cover and let simmer for 3-4 hours, until the meat is tender and falling apart by itself. Skim off fat, should there be some.
- Remove the meat from the put and keep it warm. Also remove bay leaf, rosemary and licorice root.
- Pass the sauce through a sieve and reduce until you think its consistency is as you prefer it. Add sugar, salt, pepper and vinegar in quantities according to you taste.
- You can choose to either add the "old" vegetables or add some new ones to the sauce. In any case, add the prunes and the meat and heat thoroughly.
