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)

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.