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Every month there is an event going on at Jenn’s blog, where the winner chooses three ingredients with which we have to cook.  Although I love participating at this event as we challenge ourselves to create recipes we would never dream of making, most of the times the ingredients given are not so easy to find in Greece.   When I saw the ingredients this month, which were  Black beer, sugar and pumpkin,  I was really happy and knew I could make a recipe with the three ingredients chosen by the last winner of the Royal Joust.

If you think sweet-and-sour food belongs only to Chinese cuisine, you’re only partially correct as Ancient Greek Cuisine also had sweet and sour tastes as well.  Although it is rather impossible to recreate ancient dishes, as we do not know the exact spices and ingredients they used nor do we cook using the same utensils and methods, garos was a sauce made from fermented fish, similar to soy sauce and fruit, petimezi (grape molasses), honey, vinegar were included in their dishes.

Although I have never cooked with pumpkin before (except of course for making pies), I knew that the natural sweetness of the pumpkin, plus that of brown sugar and fruit, would perfectly match with the toasted/roasted malt aroma with a hint of caramel and some minimal fruitiness and a little bitterness of the bock beer, so my choice was to make sweet and sour, inspired by ancient Greek cuisine.

You can cook this dish in a Dutch oven without having to use a skillet.  My casserole dish cannot be used on the stove top, so I prepared the first step in a skillet.

Although originally I was thinking to leave the dish as it was, when it was cooked, I was really skeptical if my teenage daughter would eat it at the sight of cooked pumpkin and onions, so I had to think of something that would appeal to her.  She loves pasta and she doesn’t mind eating carrots, so that is the reason why I decided to puree it, in case she would ask «what’s in the sauce mum?» I would tell her carrots.

The meat was tender and flavourful and the sauce was delicious.  My daughter ate it without any complaints and the rest of us kept adding more and more sauce, mixing it with the pasta.  This is definitely a dish I will make again.

Beef or Veal in Dark Beer and Sweet and Sour Sauce, Recipe by Ivy

Preparation time:  30 minutes

Cooking time:  2 hours

Serves:  5 – 6

Ingredients:

  • 1 kilo beef or veal top round roast (in Greece it is called noua or stroggylo, which means round)
  • Salt and freshly ground black pepper
  • 1 small piece of cinnamon stick
  • 2 cloves garlic, divided
  • 1/3 cup olive oil
  • 4 big red onions, quartered
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups orange juice
  • 0.33 L Amstel Bock beer
  • 1 tbsp soy sauce
  • ½ tsp dried thyme
  • 2 bay leaves
  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp brown sugar ( or subsitutue with2 Tbsp petimezi (grape molasses))
  • 1 Tbsp balsamic vinegar
  • 8 medium carrots, cut into small pieces
  • 2 cups pumpkin or butternut squash, cut into small pieces
  • 1 packet (500 grams) tagliatelle

Directions:

  1. Wash and strain the meat.  Season well with salt and pepper and make two slits in the meat adding 1 clove garlic and the cinnamon stick.
  2. In a large skillet heat the olive oil and brown the meat on all sides. Add the carrots and pumpkin around the meat and sauté for a few minutes and transfer browned beef and vegetables to an ovenproof baking casserole with lid.
  3. Add the onions to the skillet with ½ teaspoon of salt and cook until onions are lightly browned. Add the remaining 1 clove garlic, finely chopped and cook for a few more minutes. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in beer, soy sauce, thyme, bay leaves and salt and pepper to taste, scraping pan bottom to loosen browned bits.  Add the fruit juice and increase heat to medium-high and bring to a full simmer.
  4. Pour the sauce over the meat and vegetables and discard the bay leaves.
  5. Cover with the lid and place in a preheated oven to 200°C / 400oF and cook for 1 hour.  Turn over the meat and continue baking until tender for about 1 more hour.
  6. Half way through cooking, mix petimezi and mustard seeds with balsamic vinegar and pour over meat, mixing well.
  7. When cooked, remove the cinnamon from the meat and set aside to cool before cutting the meat into thin slices.
  8. Discard the bay leaves and strain the vegetables, reserving the broth.
  9. Put the vegetables with 1 cup of broth in a food processor and purée. Put them in a small pot and simmer until the sauce is reduced to a thick consistency.
  10. Serve with pasta, rice, potatoes etc.

Note:  Leftover broth can be stored in the refrigerator for 3 – 4 days and can be used in other recipes.

I am sending this recipe over to the Royal Foodie Joust, hosted by Jenn, the Leftover Queen. If you liked my recipe, you may vote for me after the 1st November, when the polls are open, here.  If you are not already a member, come and join us there.  We are now over 5500 members.

If you liked this recipe, see other similar recipes:

Moschari Noua  (Pot Roast Beef)

Sweet and Sour Turkey

Kolokythopita (Savory Pumpkin Pie)

Kolokotes (Cypriot Pastry filled with pumpkin)

Beer Bread

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Χωρίς σχόλια on Beef or Veal in Dark Beer with a Sweet and Sour Pumpkin Sauce

  1. Ο/Η Jenn AKA The Leftover Queen λέει:

    This is a great entry Ivy! I am so happy you were able to join us this time!

  2. Ο/Η Lisa Henderson λέει:

    OMG this sounds amazing, I am definitely making this recipe.

  3. Ο/Η Rosa λέει:

    That meat must be tender and tasty! And that sauce sounds delightful!

    Cheers,

    Rosa

  4. Ο/Η Maria λέει:

    Good luck Ivy! This dish sounds great … I love beef cooked with beer and the sauce seems to complement it very well.

  5. What a beautiful and creative dish! I was amazed at how delicately colored your «beef» was…so I had to some see…it’s veal!! I can’t get veal in California! It’s so hard to find! Good luck in the joust! I hope you’ve had fun this far!

  6. Ο/Η Happy Cook λέει:

    I would love to have a go at that sauce, looks so good.

  7. Ο/Η Hopie λέει:

    Wow, I never would have thought of that combination, but it sounds good! Glad your daughter liked it too.

  8. Ο/Η Heni λέει:

    All I can say is WOW Ivy ;;; this is truly a dish that took alot of creativity to come up … it’s lovely all the contrasting flavours … Veal and pumpkin seems ovely together! I am not sure what bock beer is but dark beer I am sure with pumpkin is so very warming for Fall!

  9. Ο/Η Dharm λέει:

    This looks and sounds just lovely! Good luck on the joust!

  10. Ο/Η alison λέει:

    ivy,it’s awesome this dish!a wonderful week-end!

  11. Ο/Η Natasha - 5 Star Foodie λέει:

    Looks wonderful! The meat must be very flavorful and the sweet & sour pumpkin sauce sounds fantastic! great Joust entry!

  12. Ο/Η Adam λέει:

    I’m glad you got excited at those ingredients. I’d be all question marks :) I really do love the flavors though, and you chose Amstel… which is a diesel choice if I may say so. Diesel is a good thing by the way :)

  13. Ο/Η Kevin λέει:

    Another great way to enjoy some pumpkin!

  14. Ο/Η Teresa λέει:

    Ivy, I wanted to let you know that my hubby has already requested we make this recipe in the near future. Beef and Beer? Loves the idea. Great recipe my friend.

  15. Ο/Η Ivy
    Twitter:
    λέει:

    Thanks so much for your comments.

    Thanks to two new friends for passing by: Glennis and Tastes of Beirut.

    Teresa, hope you and your hubby enjoy the recipe.

  16. [...] a reminder:  The polls on the Royal Joust are now open, so if you liked  my recipe please vote for [...]

  17. Ο/Η Choosy Beggar Tina λέει:

    Ivy, this looks delightful! Veal braised in beer is going to be a hit with me and the aromatics you chose would be so seductive. Mmmmm…..

    You always show so much culinary creativity!

  18. Ο/Η Cakelaw λέει:

    Yum! This is my kind of dinner.

  19. Ο/Η Angie from Angie's Recipes λέει:

    I love this beautiful delicious pumpkin sauce a lot!

  20. Ο/Η recipejohn λέει:

    This is something i really love to have on my dinning table, the pic was really fabulous, thanks for sharing the recipe.

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