Beef ribs braised in beer - how to cook ribs with honey beer, a step by step recipe photos
Braised ribs in beer with honey, vegetables and tomatoes - a complete and satisfying meal. Choose this option cooking beef, if before the feast there are not less than three hours. Ribs should stew in honey-beer sauce enough time. A feature of the preparation, the steps outlined recipe with photo, will be exactly the sauce consisting of tomatoes, honey and beer. Combining more than unusual, the effect of saturated sour tomato flavor with sweet notes and bitterness of beer.
For the preparation we need:
- beef ribs - 400 g;
- tomato sauce - 100 g;
- onions - 1 pc .;
- garlic - 1 pc .;
- honey - 50 g;
- mustard - 2 tablespoons. l .;
- beer - 250 ml;
- black pepper;
How to put out the ribs in beer with vegetables and tomato
The well-heated frying pan fry chops for a few minutes on each side. If the sauce to him I want to get a thick, it is possible to pre-breaded meat in flour. Beef before breading should be dried with a paper towel to cover meat flour crust during heat treatment, and did not remain in the pan.
Let us slicing onions and garlic.
After glow covers the meat on each side of salt, pepper, and remove it in a separate container.
is introduced into the pan with the onion and garlic. Vegetables should quickly begin to give the juice. At this point, should help to connect the remnants of meat frying onions. To do this, shovel scrape all that is stuck to the bottom of the pan.
Let us carry the onion until transparent and add the tomato sauce, mustard and honey. Mix the ingredients and simmer over medium heat for 10 minutes or until all the liquid has evaporated.
to pour into the sauce and beer waiting for another 10 minutes, until boiling.
Return to the pan beef ribs, if the liquid is not covered them completely, you can top up with water.
diminish the fire, cover with lid and simmer on low heat for 2 hours, occasionally turning the pieces from side to side and stirring the contents.
ribs braised in beer with honey, vegetables and tomatoes are convenient in that they can be doderzhat on the fire until the moment of serving, without having to worry about what they have cooled. Young boiled potatoes are the most successful for garnish.