Beer Coach Steak from Dutch Oven

Summary

Ingredients

• 4 pork neck steak (s)
• 4 vegetable onion (s)
• 1 bottle beer (0.5l)
• 350 ml beef stock
• 2 tablespoon paprika powder, smoked
• 2 tablespoon black pepper
• 1 tablespoon sea salt, coarse
• 1 tablespoon sugar, brown
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 2 tablespoon clarified butter
• Beet syrup
• salt and pepper

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Instructions

1. Make a spice mixture from sea salt, black pepper, paprika powder and sugar and sprinkle with it on the steaks. Halve one of the onions and cut the two halves into strips.
2. For the actual marinating, put the meat together with the onion strips in a sealable bowl or a zip-lock bag, pour the beer over them and store in the refrigerator for a few hours. It is advisable to make these preparations the day before and to store the meat in the refrigerator overnight to marinate.
3. Tip: There are actually no guidelines when choosing the type of beer. A light beer should actually be used here. However, I used a black beer at this point, namely a porter. The marinating enhances the fine beer taste in the meat. If this is not so important to you or if you don`t have time to marinate, the steaks can also be served after they have been sprinkled
4. Fry with the spice mixture and pour the beer directly into the Dutch Oven.
5. Halve the remaining onions and cut into strips.
6. Preheat the Dutch Oven and melt 2 tablespoons of clarified butter in it. As soon as the Dutch Oven has reached a decent temperature, remove the steaks from the marinade and sear them briefly on both sides. Then take the steaks out of the Dutch oven and set aside.
7. Now put the cut onions together with the tomato paste in the Dutch oven and fry them. Deglaze with the beef stock and add another tablespoon of flour so that the sauce sets well. Add the remnants of the marinade (onions and beer) as well.
8. Now the steaks come back to the Dutch Oven. They should be at least halfway covered with liquid. If this is not the case, top up with additional beef stock or beer, depending on your personal taste.
9. Close the Dutch Oven with the lid and cook everything for about 90 minutes. After this time, the steaks are very tender. Season the sauce with salt, pepper and a little sugar beet syrup.
10. To serve, I carefully took the steaks out of the pot with grill tongs and carefully passed the rest through a kitchen sieve. This has the advantage that not everything on the plate is bathed in the sauce and each guest can dose the sauce, onion and meat according to personal preferences. It also looks more appetizing.
11. As a side dish I have chosen the classic mashed potatoes because it simply creates a perfect taste bond with the sauce.

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