Xai a la Birra amb Verduretes
Lamb in Beer with Small Vegetables
A hearty and flavorful Andorran lamb stew, slow-cooked in beer with a medley of root vegetables. This dish embodies the rustic, comforting flavors of mountain cuisine, perfect for a cold evening.
🧂 Ingredients
- 1.5 kg Lamb(cut into chunks (shoulder or leg))
- 2 tbsp Olive oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Carrots(peeled and diced)
- 2 stalks Celery stalks(chopped)
- 1 bottle Andorran beer(330 ml, flavorful and malty variety)
- 1 cup Beef broth
- 2 leaves Bay leaves
- 1 tsp Dried thyme
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Trim excess fat from the lamb chunks and season them generously with salt and pepper.
💡 Tip: Trimming excess fat helps to render a cleaner sauce. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb chunks until browned on all sides. This step is crucial for developing deep flavor. Work in batches if necessary to avoid overcrowding the pot.
💡 Tip: Don't rush the searing process; allow each side to develop a nice crust. - 3
Add the chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté until the vegetables are softened and the onions are translucent.
- 4
Pour in the Andorran beer, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
- 5
Add the beef broth, bay leaves, and dried thyme. Stir well to combine.
- 6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let the lamb simmer for 1.5 to 2 hours, or until the meat is tender. Stir occasionally.
💡 Tip: The low and slow cooking method is key to tender lamb. - 7
Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
- 8
Serve the Xai a la Birra amb Verduretes hot, garnished with fresh chopped parsley. It pairs well with rice, mashed potatoes, or crusty bread.
💡 Tip: A dollop of crème fraîche or a side of aioli can complement the richness of the dish.
💡 Pro Tips
- ✓Choose a flavorful, malty beer for the best results. A dark lager or a Belgian-style ale would work well.
- ✓If you can't find Andorran beer, any good quality dark beer will suffice.
- ✓For a thicker sauce, you can mash some of the cooked vegetables against the side of the pot or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering stew during the last 15 minutes of cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like parsnips or turnips.
- Include a handful of dried prunes or apricots in the last hour of simmering for a touch of sweetness.