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Appenzeller Bierfleisch

Name: Appenzeller Bierfleisch
Prep time: PT30 minutes
Cook time: PT2.5 hours
Total time: PT3 hours 10 minutes
Yield: 6
Cuisine: Switzerland
Ingredients: 1 kg Beef chuck (cut into 3-4 cm cubes); 3 tbsp All-purpose flour; 2 tbsp Vegetable oil; 2 large Onions (chopped); 3 cloves Garlic (minced); 2 medium Carrots (peeled and sliced); 2 medium Celery stalks (sliced); 500 ml Dark beer (e.g., Stout or Porter); 250 ml Beef broth; 2 tbsp Tomato paste; 2 Bay leaves; 3 Thyme sprigs; 5 Juniper berries (lightly crushed); 1 tsp Salt; 0.5 tsp Black pepper (freshly ground)

Appenzell Beer Meat

A hearty and flavorful stew from the Appenzell region, featuring tender chunks of beef braised in dark beer with aromatic spices and root vegetables.

준비 시간30 minutes

조리 시간2.5 hours

총 시간3 hours 10 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
3
Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic, carrots, and celery, and cook for another 3-4 minutes.
4
Stir in the tomato paste and cook for 1 minute until fragrant.
5
Pour in the dark beer and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
6
Return the browned beef to the pot. Add the bay leaves, thyme sprigs, and crushed juniper berries.
7
Bring the stew to a gentle simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F) or reduce the stovetop heat to low. Cook for 2 to 2.5 hours, or until the beef is very tender.
8
Remove the bay leaves and thyme sprigs before serving. Adjust seasoning with salt and pepper if needed.

요리 기록 추적

💡 전문가 팁

✓Using a dark, robust beer is key to the flavor profile.
✓Browning the meat in batches ensures a good sear, which adds depth of flavor.
✓For a thicker sauce, you can remove the lid for the last 30 minutes of cooking to allow it to reduce.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a diced potato along with the carrots and celery for a more substantial stew.
Serve with Spätzle or crusty bread to soak up the delicious sauce.
A tablespoon of dark chocolate can be added in the last hour of cooking for richness.