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Cig Eidion Mewn Cwrw (Beef in Beer)

Cig Eidion Mewn Cwrw (Beef in Beer) is a classic Cymric (Welsh) recipe for a traditional stew of beef and onion cooked in a mix of beef stock and beer that's topped with bread spread with mustard and baked in the oven. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Beef in Beer (Cig Eidion Mewn Cwrw).

prep time

20 minutes

cook time

145 minutes

Total Time:

165 minutes

Serves:

Rating:

Tags : Beef Recipes Bread Recipes Vegetable Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1.25kg o gig eidion stiwio
60g o fenyn
6 nionyn wedi eu tafellu'n gylchoedd tennau
1 clof o arlleg wedi ei wasgu
450ml stoc cig eidion
450ml o gwrw ysgafn
1 llwy fwrdd o siwgwr demerara
1 llwy fwrdd o finegr
2 ddeilen llawryf
pupur a halen, at flas
2 llwy fwrdd o flawd corn wedi ei gymysgu gyda 3 llwy fwrdd o ddwr

Dull:

Torrwch y brasder oddi ar y cig yna ciwbiwch y cnawd. Toddwch y menyn mewn soaban, ychwanegwch y cig a ffriwch nes ei fod wedi brownio drosto. Ychwanegwch y nionod a'r garlleg yna twyalltwch i fewn y stoc a'r cwrw cyn ychwanegu'r dail llawryf, y finegr, y siwgwr, a'r halen a phupur. Dewch a'r gymysgedd i ferwi yna ychwanegwch gaead, gosdyngwch y gwres i led-ferwad a coginiwch am ddwy awr. At y diwedd dylaii'r cig fod yn dyner iawn. Blaswch y gymysgedd ac ychwanegwch fwy o bupur a helen. Ychwanegwch y gymysgedd blawd corn a cymysgwch i fewn i'r stoc yn drwyadl. Coginiwch nes i'r saws dwchu. Tywaldwch y gymysgedd i ddesgil addas i'r popty yna cymerwch flawd garwn, taenwch fwstad Ffrengin arno, rhoddwch hwn ar wyneb y gymysgedd, gan ei bwys o fewn yn ysgafn yna trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C a charswch am 15 munud. Gweinwch yn boeth.

English Translation

Ingredients:

1.25kg stewing beef
60g butter
6 onions, finely sliced
1 garlic clove, crushed
450ml beef stock
450ml light beer
1 tbsp demerara sugar
1 tbsp vinegar
2 bayleaves
salt and freshly-ground black pepper, to taste
2 tbsp cornflour mixed to a slurry with 3 tbsp water

Method:

Trim all the fat from the beef then slice into cubes. Melt the butter in a large saucepan, add the meat and fry until well browned. Add the onions and garlic then pour in the stock and beer before adding the bayleaves, vinegar, sugar and seasoning to taste with salt and black pepper.

Bring the mixture to a boil then secure a lid, reduce to a simmer and cook for about 2 hours, or until the beef is very tender. Taste the stew and adjust the seasonings. Add the cornflour slurry and mix well into the sauce. Continue cooking until the sauce has thickened.

Pour the resultant stew into a dish suitable for the oven then take thick wholemeal bread slices, spread liberally with French mustard and press this into the surface of the stew. Transfer to an oven pre-heated to 200°C and bake for 15 minutes. Serve hot.