Monday, February 19, 2007

Swedish Porterstek: Porter Beer & Black Current Juice Make This Beef a Treat

Thanks go to Karin, of Sweden, who keeps her favorite recipes—Swedish and otherwise—on her blog. She shares this recipe with us--for a lovely beef stew simmered in porter beer and black current juice. Gotta try it!

Karin said . . .

"Porter Steak" is probably an English dish. I´m not sure of that. (Couldn´t find an English recipe). Some people like to add juniper berries (or gin). I don´t. I don´t like the strong taste of juniper berry with meat.

A quick translation into English will be something like this:

*****
1 kg boneless steak
1 bottle Porter (beer) , 33 cl
1 dl sweet black currant juice (concentrated)
1 dl soy sauce
10 black peppercorns
2 dices meat stock
2 cloves of garlic
1 yellow onion
1 teaspoon thyme
7-10 juniper berries (optional)

SAUCE
8 dl liquid from steak
2-5 dl cream
5 tablespoons flour

1. Insert a meat thermometer in the steak
2. At first cook black currant juice and porter with meat stock dices in a deep, rather small and narrow saucepan.
3. Place steak immediately in boiling liquid
4. Add onion and spices
5. Simmer covered for approx. 1 ½ hour or until thermometer shows 75 degrees C
6. Turn the steak around at least once
7. Allow the steak to rest in the liquid for 20 minutes before cutting it up.

For the sauce:
1. Pour off 8 dl strained liquid into a pan
2. Mix flour and cream
3. Cook the strained liquid, slowly add "cream-flour mixture", stirring.Then simmer for a couple of minutes.

2 comments:

Karin said...

Well, today I posted an entry at my English blog as well. If somebody knows the origin of this dish I'd appreciate to know about it. Thanks!

sveamag said...

This is arguably the most delicious beef recipe there is. Having lived in Sweden for many years I have cooked beef this way many times and guests always love it and, the best thing is I got the recipe from the cookery book, more of a pamphlet really, that my son had at school cookery classes. At the end of the school year the pupils were allowed to take home the book they'd been using - though I don't think they'd ever cooked this dish in class - the cost in beef would have been too much for the school's budget!