Beer-Braised Meat (beef, best, cook, steak)

[Lora weems]

I titled this thread just 'meat' because I have used this recipe with very many different types of meat; some, are: beef, domestic and feral hog, elk, deer, domestic and wild sheep; buffalo; musk ox, caribou, moose, etc.

I know that there is another beer/meat recipe on this forum, but this one is a bit simpler, in my opinion:

This recipe works best with tougher cuts of meat; shoulder, generally. This is a good recipe for older animals, and 'select' grass-fed beef.

2 lbs meat, cut into 1 1/2 inch cubes
2 to 4 tbls olive oil (or bacon fat)
seasonings of your choice
12 oz ale or beer of your choice. (If you like to drink the 'lite' beers, you might want to go to a store and buy a single of one of the darker beers, like Shiner or Guiness)

optional: 2 tbls flour, 2 tbls butter (not margerine)

In a large skillet with a lid, heat the oil/grease till just smoking.Dry, season and brown the meat cubes. Take care that you do not crowd the meat; you are looking for a good caramelization, not stewed meat. You might have to brown your meat in batches. Use meduim-high heat.

Once all the meat is nicely brown, add all of the meat back into the skillet, along with any juices. VERY SLOWLY (it may foam up), ad the beer. The beer needs to reach to a bit over halfway up the meat cubes. If there isn't enough beer to do this, you can either add more beer, or broth/stock, or water.

Lower heat to between low and medium. Cover and cook, turning occasionally, untill tender, about 45 minutes. Uncover and continue to cook till the liquid has reduced to about one cup (a very thin gravy).

Remove meat from skillet and keep warm. If you want a gravy, whisk the flour into the remaining liquid, and continue stirring till the flour is fully incorporated. There should be no lumps; if there are lumps, strain.

The meat is ready to serve now if you wish. However, if you want to make this excellent dish even better:

Heat a grill (either gas or charcoal) to red-hot. Place the meat on the grill, and very quickly, turn the meat over just as soon as the meat surface crisps. This will take as few as 10 seconds per side, depending on how hot the grill is. This extra step will give an extra texture, and increase flavor. You really do need to place the meat on the grill, hear the 'hiss', and turn it over on all sides, and remove it.

This dish is great with steak fries, or roasted vegetables, and fresh bread.

Enjoy!