Goulash Beef on Beef Cayenne with Potatoes
We are cooking with beer again! This time it's Goulash Beef on Beef Cayenne with Potatoes and Heart Of Darkness' Eloquent Phantom Imperial Stout.
#cookingwithbeer #slowcooking #slowfood #soulfood
Cooking a home cooked, and slow cooked, meal like Goulash requires patience and time, but the result is worth it.
First off it's time to find the ingredients:
• 3 x Carrot
• 3 x Onions
• 3 x Red Peppers
• 1 x Garlic
• 1 x Can of chopped tomatoes
• 1kg Low-cost cuts of beef
• 1kg potatoes
• 250g of cherry tomatoes
• 250g of smoked bacon
• 250g chorizo sausage
• 500g of angus beef dice
• 2 x Heart of Darkness Eloquent Phantom Imperial Stout
• Smoked Paprika Spice
• Cayenne Pepper
• Crushed Cumin
• Salt
• Pepper
• Sourdough Bread
• Parmigiano cheese
The Broth:
• Fill a pot with 5 liters of water and add salt, pepper and bring it to boil.
• Add low cost beef shank (or similar cut from the cow that requires long time cooking for amazing results).
• Add 1 carrot and 1 onion.
• Turn down the heat and let it simmer for 3-4 hours until there is around 2,5 liters left including the meat.
• Take it off the heat and gently take the meat out and save for later.
• The rest is poured through the siv so the pure broth is ready to cool down.
The Goulash:
• Chop carrots, onions and garlic and brown in a big pot.
• Add in smoked bacon and diced black angus beef (or similar high quality lean meat) and salt and pepper.
• Add in smoked paprika, cayenne peppers and crushed cumin.
• Keep stirring it so its frying and releasing umami and not cooking.
• Once the meats are browned add: Chorizo, Peppers, Tomatoes and top of with the Broth.
• Chop the beer shank cuts from the broth into smaller pieces (it will fall apart on its own) and add into the pot.
• Pour a Heart of Darkness Eloquent Phantom Imperial Stout into the pot (should be back to around 5 liters in the pot).
• Remember to spice it every 15 minutes or so with Cayenne and Smoked Paprika - this is instrumental to making the texture of the dish.
• Continue this for 3 hours time until the liquid has vaporized and the taste is condensed.
The Potatoes:
• Put water + salt in a pot and bring it to boiling.
• Clean and take of the peal of the potatoes and cook them for 45-60 minutes until you can put a fork through them easily and they are done.
The Bread:
• Cut slices of the sour dough bread and dip in the pot with the Goulash.
• Put them on a pan to go in the oven and grind the Parmigiano cheese on top.
• Cook until starting to be crisp and take out of the oven and let rest for 10 minutes.
The Serving:
• Take a big bowl and add in some cooked potatoes in the bottom, pour over the Goulash and serve with some crispy cheese sour dough bread slices.
