Licorice Root Pieces 1oz SW

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Licorice Root, also known as Glycyrrhiza glabra, is an herbaceous legume that is native to the Middle East, southern Europe, and India. It is sometimes spelled as Liquorice, is a favorite ingredient to sweeten herbal tea blends and is often used as a flavoring agent in candy. It has also been an important herb in Eastern and Western traditions of herbalism for thousand of years. The licorice root is widely used worldwide and it is the most used herb in the Traditional Chinese Medicine today, and for the Egyptians, they used it as a flavoring for a drink called Mai-sus, and large quantities were found in the tomb of King Tut.


Try this Licorice Root and Malt Beer Beef Stew.


  • 2lbs beef or veal
  • 2 yellow onions
  • 2 celery branches
  • 1 garlic
  • 2 carrots
  • 1/3 cup all-purpose flour
  • 2 Tbsp butter
  • 1/3 cup cherry or balsamic vinegar
  • 7oz slightly macerated prunes
  • 1 pinch red pepper flakes
  • 4 bay leafs
  • 4 rosemary branches
  • 1 Tbsp licorice root pieces
  • 4.5 cups beef stock or water
  • 3 cups malt beer
  • sugar
  • salt and pepper


  1. Remove all tendons and fat from the meat. If pieces are very large, cut them into smaller ones. Pat the meat dry, and then season. Generously with salt and pepper and let it rest in the fridge for at least one hour, preferable overnight.
  2. Chop onions, celery, garlic and carrots into smaller pieces.
  3. Dredge the meat in flour seasoned with salt and pepper.
  4. Heat the butter in a large and deep pan and brown the meat on all sides. Make sure not to crowd the pan. When meat is browned transfer to a plate.
  5. Add the vegetables and chili and saute until it starts to change color.
  6. Add vinegar to the vegetables and cook ujtil almost all of the vinegar has evaporated.
  7. Add back the meat as well as the prunes, bay leaf, rosemary and licorice root. Finally add stock/water and the malt beer.
  8. Bring to a simmer and skim off any fat.
  9. Cover and let simmer for 3-4 hours, until the meat is tender and falling apart by itself. Skim off fat, should there be some.
  10. Remove the meat from the pot and keep it warm. Also remove bay leaf, rosemary and licorice root.
  11. Pass the sauce through a sieve and reduce until you think its consistency is as you prefer. Add sugar, salt, pepper and vinegar in quantities according to your taste.
  12. You can choose to either add the old vegetables or add some new ones to the sauce. In any case, add the prunes and the meat and heat thoroughly.


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