Filter
Reset
Sort ByRelevance
IzzysMama
Hachee of beef rags and dark beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the meat with salt and pepper. Heat the butter and oil in a large frying pan and brown the meat around it.
-
Remove the meat from the pan and fry the onions for at least 5 minutes at a low setting in the shortening. Add the cloves and bay leaf and fry for a few more minutes.
-
Put the meat back in the pan and pour the beer slowly. Add the bouillon tablet and a cup of water and bring to the boil at medium height. Place the lid on the pan after a few minutes and simmer for about 3 hours at a low setting. Remove the cloves and bay leaves.
-
If the meat is cooked, you can still tie the sauce with a tie, blocks of cold butter or a few minutes without lid to reduce. Serve with mashed potatoes or rice.
-
15 minMain dishfresh ginger, traditional olive oil, pork slices, Japanese wok vegetable, cayenne herb sauce spicy, tap water, fresh mihoen, fresh coriander, salted cashew nuts,pork strips in a spicy sauce
-
25 minMain dishtraditional olive oil, baking potatoes, silver onion, jazz apple, radish, chilled cut endive, salad dressing with yogurt, steak,grilled steak with fresh spring salad
-
10 minMain dishgoat cheese (Bettinne blanc), mango, Roll Italian bread, sandwich spread cucumber, carrot grater,bulb with cucumber and goat cheese
-
25 minMain dishtraditional olive oil, frozen Italian stir-fry vegetables, medium sized egg, milk, ricotta, oak leaf lettuce melange, salad dressing balsamic,fast frittata
Nutrition
450Calories
Sodium0% DV0g
Fat35% DV23g
Protein76% DV38g
Carbs5% DV15g
Fiber0% DV0g
Loved it