Tuesday, December 1, 2009
Swedish Porterstek (Porter Roast)
Approx. 1 kg roast
300ml porter beer
50 - 100 ml black current syrup
75 ml soy
6-7 dried juniper berries
6-8 white or black peppercorns
2 tsp oregano or thyme
2 sliced onions
3 beef bullion cubes
Mix all ingredients in one pot that will fit roast snugly. Bring liquid to a boil, add roast and let simmer on low heat for 1 1/2 hours. Turn meat a few times throughout. If you like to use a meat thermometer, remove meat when it reaches 75C. Allow meat to cool in liquid for 20 minutes, before slicing thinly.
Strain cooking liquid and add water to to make 700ml. Whisk 4 tbsp flour with 150 ml whip cream (or 18%), until smooth. Add to cooking liquid, stir over medium heat until thickened. Cook for 3-5 min.
Porter Steak is a very well know dish in Sweden and is usually served with potatoes, vegetables and black (or red) currant jelly.
Note: A cup measures 250ml.