Beef in beer

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Marilyn J

Beef in beer

Cooked beef in beer last week ( Delia Complete Cookery Course) Followed recipe exactly except for the fact of adding chestnut mushrooms. The end result was a very bitter tasting gravy which was quite unpleasant to eat. Could the mushrooms have reacted with the light ale? All ingredients were fresh.

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Darkginger

Beef in beer

I used to find this with most 'in beer' recipes (especially Guinness) - can't remember how I found out, but adding a teaspoon of sugar at the beginning combats the problem. Hope that helps!

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foxylady

beef in beer

agree with DG, sugar solves the problem. I always add some if cooking with ale/stout etc.

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Liz from Cumbria

Beef in beer

Just a query Marilyn, how long did you cook it for? I find that longer cooking works best with anything in ale. Mind you, as you said you followed Delia's recipe, I'm sure you'll have cooked for long enough. Another thought though, you may actually have had a bad bottle of beer - it does happen rarely I admit, but beer, like wine can be off.

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shortbread fan

shortbread fan

I make beef in guinness a lot and add chopped prunes to it which takes the bitterness away and adds to the finished result.

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ka2carr

Beef in beer

Always follow my own recipe, but I use a paler beer eh speckled hen. Also put in a tin of chopped tomatoes, some tomato pur&"233;e and a squit of tomato ketchup. Albert roux recommended this thirty years ago whenever tomatoes are in a recipe and it works

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JAMES

Beef in Beer.

I do this a lot, it really does need the full cooking time for the bitterness to go. I tend to, but not only, use Guinness, even 20 minutes not long enough and its very bitter.

x

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jampling

Beef in beer

I agree with James. It is absolutely essential to cook this for the full time recommended by Delia. I seem to recall this is close to 3 hours, but could be wrong. I do know that anything less than the full time will result in bitterness. Delia mentions this herself, suggesting that you shouldn't even attempt to taste it until the full time is up.

I make this a lot, often using Guinness, and have to say it is one of my faves. The full cooking time always results in a gorgeously smooth tasting result for me, with no need for added sugar or tomatoes etc.

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sam from worthing

Beef in beer


reading this thread proves how poular this dish is, and its gorgeous, i tend to use london pride. and i give it the full cooking time too, often longer, and more times, its cooked the day before actual eating.

And i agree with what most have mentioned about a spoonful of sugar added to the dish, hadn;t thought about the prune route before, shall try that out next time i make it.

 
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