Beef steak with rosemary and tomato juice

Name: Beef steak with rosemary and tomato juice
Ingredients: 500 g beef pulp; 200 ml brown beer; a cup of fresh tomato juice; a few garlic cloves; optional: one carrot diced; parsley and/or fresh basil; spices: 1 teaspoon of rosemary; basil leaves; salt; and chili powder (or to taste)

Meat - Beef steak with rosemary and tomato juice by Doriana N. - Recipia

I came up with this recipe one afternoon when I wanted to quickly cook something hearty. I had a piece of beef in the fridge, some rosemary, and a bit of tomato juice left. From experience, I know that beef needs a little patience to become tender, but I’ve always loved the combination of carrot and beer. A few slices of garlic and some fresh herbs at the end make a difference, but I never skip the rosemary. Quick Info Total Time: about 2 hours Preparation Time: 15 minutes Cooking Time: 1.5 – 2 hours (depending on the thickness of the meat and the oven) Servings: 3–4 Difficulty: easy Recipe Type: main course, oven roast Ingredients 500 g beef 200 ml brown beer 1 cup (approx. 200 ml) fresh tomato juice 3–4 cloves of garlic 1 small carrot, diced (optional) 1 teaspoon dried rosemary a few basil leaves (optional, for garnish) salt, to taste chili powder (or to taste) 2–3 tablespoons of oil fresh parsley (for garnish) Preparation Method 1. Slice the beef as thinly as possible. If the piece is thicker or has tough fibers, you can gently pound the slices with a meat mallet. Remove any sinew or tough areas. 2. Place the slices in an ovenproof dish. Drizzle with oil, sprinkle with salt, rosemary, a bit of chili powder, and, if you like, a few basil leaves. Gently mix with your hands or a spatula to coat evenly. 3. Add the sliced garlic among the pieces of meat. If using, also sprinkle in the diced carrot. 4. Pour the brown beer over the meat. If the liquid doesn’t fully cover everything, don’t panic – it’s not necessary; the meat will cook well this way. 5. Cover the dish (or use aluminum foil if you don’t have a lid) and place it in the preheated oven at 170–180°C. Let the roast cook until the meat becomes tender. Check it after an hour, but it usually takes between 1.5 and 2 hours, depending on how thin the slices are. 6. Once the meat is tender and nearly done, pour the tomato juice over everything and let it cook for another 10–15 minutes uncovered, to develop some color and reduce the sauce. 7. Finally, remove the roast, sprinkle with chopped parsley, and if desired, a few fresh basil leaves. Why I Make This Recipe Often This is a roast that doesn’t require constant supervision, and the ingredients are easy to find. Beef with beer, carrot, and rosemary is always a combination that suits weekend meals or when you want to cook something without much hassle. It’s also good the next day, and the sauce goes well with almost any side dish. Tips and Variations Tips If the meat slices are thicker, extend the cooking time or let them marinate longer in the beer before roasting. You can adjust the amount of garlic or spices to your liking. Adding carrot is not mandatory, but it adds a sweet note and a bit of texture. For a thicker sauce, you can leave the roast uncovered for the last 15 minutes. Substitutions Brown beer can be replaced with blonde beer, but the taste will be slightly different. Fresh tomato juice can be substituted with canned tomato juice, but I recommend choosing one without added sugar. Dried rosemary can be replaced with fresh rosemary if you have it on hand. Variations You can add a bit of thyme or peppercorns if you want extra flavor. If you have mushrooms, you can add them at the same time as the carrot. Instead of parsley, you can sprinkle fresh coriander, though it will give a different flavor profile. Serving Ideas I like to serve this roast with mashed potatoes, baked potatoes, or even simple polenta. It also pairs well with a green salad or pickles. The sauce from the dish can be served alongside the meat, with fresh bread. Frequently Asked Questions What if the beef is tough? What am I doing wrong? Most likely, the slices are too thick or haven’t cooked long enough. For tenderness, slice the meat as thin as possible and ensure it’s covered during cooking. Let it cook long enough, without rushing. Can I make the recipe with another cut of meat? Yes, it works with flank steak or another lean cut of beef. It even turns out well with veal. Cooking time may vary. Can I replace the beer? If you don’t want to use beer, you can use water, vegetable broth, or even dry red wine. The final taste will be different, but the meat will still cook properly. Is rosemary necessary? Rosemary provides the main flavor, but it’s not essential. You can use just parsley, basil, or other herbs you like. How spicy should the roast be? That’s up to you. You can omit the chili powder or add more, according to your preference. Nutritional Values (estimated) Per serving (out of 4): Calories: ~270 kcal Protein: ~28 g Fat: ~9 g Carbohydrates: ~12 g The values are indicative and can vary depending on the exact amount of oil, type of beer, and how much sauce remains at the end. The carrot and tomato juice don’t add many calories, and most of the intake comes from the meat. Storage and Reheating The roast can be stored in the fridge, in a covered container, for about 2 days. It can be reheated on the stove over low heat with a bit of sauce or water, or in the microwave. I do not recommend storing it for more than two days, as the texture of the beef will not be as pleasant. This recipe is for those looking for something simple, without many steps and complicated ingredients, yet still with a clear beef flavor and fresh herb aroma.

Beef steak with rosemary and tomato juice

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