Beef in a ginger beer
- Time 2 hours
- Servings 2 People
- 1 In the warming of the deep sorrow, pour olive butter and put on the meat, add coconut butter, and put on the spices, I chose the porn grass and dry garlic. Leave it to the light golden crust.
- 2 In the big glass, mix the sauce from the pear (maybe any other sharp sauce, depending on how many picant your dishes are to be obtained), peas, spices (mixture of peppers with papricks), carefully put the ginger beer (as it's hard to penetrate and can escape from the glass), cross.
- 3 Make sure that the beef is uniform and not very furious on both sides. The oil after the heat can be slacked carefully (I prefer the less ginger option). Get the meat back on the pan and put it in the buckle beer, drop a few lavary leaflets and leave it on a small fire of 1.5 hours.
- 4 All right, put some meat on the plate.
- Calories 788
- Total Fat 64,3 g
- Protein 39,2 g
- Total Carbohydrate 788 g