I make this without any printed instructions so amounts are not
specified, i like to use a good sirlon cut into thin slice, and sauted
in butter though some pepole like to saute in a hoter cooking oil.

I like to use the Guinness, but usually use a porter or stout of
the Sierra Nevada brand for this recipe just cause it is more readily
available in my neighbourhood than Guinness.

Sauté thinly sliced strips of beef in butter, with sliced onions (1
or 2 small white or yellow depending on how much one likes onions) and
garlic (several crushed cloves or to taste), when the meat is almost
done (or continue cooking till beef begins to brown) and has released
& evaporated a lot of its moisture i then add the beer, usually about
24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30
minutes, so as to make the meat "fork tender" i do not bother to
thicken the sauce with a roux though another person i have shared the
recipe with does. I tend to think the roux detracts from the
flavour of the beef and beer. I usually serve it with rice but it is
good with egg noodles also.

I dont recall the origins of this dish except that it was claimed to
be a Amaricanized version of a Japanese "sukiyaki".
This recipe courtesy of Joseph Littleshoes.
Want more recipes? Go to my profile.

devoid wrote:
> I make this without any printed instructions so amounts are not
> specified, i like to use a good sirlon cut into thin slice, and sauted
> in butter though some pepole like to saute in a hoter cooking oil.
>
> I like to use the Guinness, but usually use a porter or stout of
> the Sierra Nevada brand for this recipe just cause it is more readily
> available in my neighbourhood than Guinness.
>
> Sauté thinly sliced strips of beef in butter, with sliced onions (1
> or 2 small white or yellow depending on how much one likes onions) and
> garlic (several crushed cloves or to taste), when the meat is almost
> done (or continue cooking till beef begins to brown) and has released
> & evaporated a lot of its moisture i then add the beer, usually about
> 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30
> minutes, so as to make the meat "fork tender" i do not bother to
> thicken the sauce with a roux though another person i have shared the
> recipe with does. I tend to think the roux detracts from the
> flavour of the beef and beer. I usually serve it with rice but it is
> good with egg noodles also.
>
> I dont recall the origins of this dish except that it was claimed to
> be a Amaricanized version of a Japanese "sukiyaki".
> This recipe courtesy of Joseph Littleshoes.
> Want more recipes? Go to my profile.
>

We used to make a variation of this but we marinated the beef in
Guinness or a Belgium dark beer, red port, herbs and always some sea
salt and freshly ground pepper. Then we would put it on the Bar-Bee.
Very good.

I must resurrect this tasty dish. Thanks for the reminder.

Are these two recipes really related ?

You are BBQ'ing a marinated meat, the OP was basically making a "stew".

I can imagine trying yours but the original recipe doesn't tempt me at
all as I don't really enjoy the texture of stewed meat

Steve

Holly wrote:
> devoid wrote:
>> I make this without any printed instructions so amounts are not
>> specified, i like to use a good sirlon cut into thin slice, and sauted
>> in butter though some pepole like to saute in a hoter cooking oil.
>>
>> I like to use the Guinness, but usually use a porter or stout of
>> the Sierra Nevada brand for this recipe just cause it is more readily
>> available in my neighbourhood than Guinness.
>>
>> Sauté thinly sliced strips of beef in butter, with sliced onions (1
>> or 2 small white or yellow depending on how much one likes onions) and
>> garlic (several crushed cloves or to taste), when the meat is almost
>> done (or continue cooking till beef begins to brown) and has released
>> & evaporated a lot of its moisture i then add the beer, usually about
>> 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30
>> minutes, so as to make the meat "fork tender" i do not bother to
>> thicken the sauce with a roux though another person i have shared the
>> recipe with does. I tend to think the roux detracts from the
>> flavour of the beef and beer. I usually serve it with rice but it is
>> good with egg noodles also.
>>
>> I dont recall the origins of this dish except that it was claimed to
>> be a Amaricanized version of a Japanese "sukiyaki".
>> This recipe courtesy of Joseph Littleshoes.
>> Want more recipes? Go to my profile.
>>
>
> We used to make a variation of this but we marinated the beef in
> Guinness or a Belgium dark beer, red port, herbs and always some sea
> salt and freshly ground pepper. Then we would put it on the Bar-Bee.
> Very good.
>
> I must resurrect this tasty dish. Thanks for the reminder.

Steve Y wrote:

> Are these two recipes really related ?

Please don't top-post. Your replies belong following or interspersed
with properly trimmed quotes. See the majority of other posts in the
newsgroup, or:
<http://www.caliburn.nl/topposting.html>

On Jul 19, 12:14 pm, Holly > wrote:
> devoid wrote:
> > I make this without any printed instructions so amounts are not
> > specified, i like to use a good sirlon cut into thin slice, and sauted
> > in butter though some pepole like to saute in a hoter cooking oil.
>
> > I like to use the Guinness, but usually use a porter or stout of
> > the Sierra Nevada brand for this recipe just cause it is more readily
> > available in my neighbourhood than Guinness.
>
> > Sauté thinly sliced strips of beef in butter, with sliced onions (1
> > or 2 small white or yellow depending on how much one likes onions) and
> > garlic (several crushed cloves or to taste), when the meat is almost
> > done (or continue cooking till beef begins to brown) and has released
> > & evaporated a lot of its moisture i then add the beer, usually about
> > 24 ounces or two 12 ounce bottles and let it simmer for about 25 - 30
> > minutes, so as to make the meat "fork tender" i do not bother to
> > thicken the sauce with a roux though another person i have shared the
> > recipe with does. I tend to think the roux detracts from the
> > flavour of the beef and beer. I usually serve it with rice but it is
> > good with egg noodles also.
>
> > I dont recall the origins of this dish except that it was claimed to
> > be a Amaricanized version of a Japanese "sukiyaki".
> > This recipe courtesy of Joseph Littleshoes.
> > Want more recipes? Go to my profile.
>
> We used to make a variation of this but we marinated the beef in
> Guinness or a Belgium dark beer, red port, herbs and always some sea
> salt and freshly ground pepper. Then we would put it on the Bar-Bee.
> Very good.
>
> I must resurrect this tasty dish. Thanks for the reminder.

Would you mind sharing your recipe? We have a web page that cries for
new recipes. It is on my profile.
Thanks I hope.

On Thu, 19 Jul 2007 15:03:38 -0700, Abe > wrote:

>> I like to use the Guinness, but usually use a porter or stout of
>>the Sierra Nevada brand for this recipe just cause it is more readily
>>available in my neighbourhood than Guinness.
>
>Ugh. I love beer, but I hate anything cooked in it, except for beer
>batter.

gotta use it in chili, instead of stock or water.

i read some cookbook author recommend it as a substitute for stock,
and it was off to the races after that. i don't have beer on hand
much anymore, though.

your pal,
blake