Tasty and versatile, beer can also be enjoyed in the kitchen, where it is used in the preparation of many recipes. Easy to use, it offers great nuances of aromas.
Ingredients (for 4 people)
- 600 g veal (cut into cubes)
- 4 potatoes
- 1 celery stalk
- 1 onion
- 1 carrot
- 1 tomato
- 2 cloves of garlic
- Salt
- 200 ml black beer
- 1 bay leaf
- Thyme
- Olive oil
- Pepper
Preparation
Season the meat with salt and pepper. Peel the carrot and clean the celery. Wash and slice them. Peel the garlic and the onion and chop them. Wash and cut some thyme leaves.
Fry the onion and the garlic in a pan with a drizzle of oil for 5 minutes. Add the tomato, washed and grated, and cook for 5 minutes. Add the carrot, the celery and the meat and sauté for 2 minutes while stirring.
Add the beer, 500 ml of water and the bay leaves and cook over low heat for 60 minutes.
Wash the potatoes and cook them in salted water for 20 minutes. Let them cool down a little, then peel and slice them. Season them with salt, pepper, oil and a thyme leaf and bake them for 20 minutes in the preheated oven at 180º C. Serve the meat with the potatoes.
Pairing recommendations
