Meat

Dublin braised beef

1Kg Boneless shin beef, cut up
4 medium onions, finely sliced
230g Scrapcd callots - sltccd thinly.
120g Soaked stoned prunes.
3 torn bay leaves
60g Flour
125ml Guinness
250ml Beef stock
1 Heaped tbsp parsley
60g Beef dripping

Melt the dripping, dust the beef in the seasoned flour, and fry with the bay leaves until the beef is crisp and browned. Add the beef to the casserole dish.

Fry the onions until golden and add to the casserole, add the carrots. Shake the rest of the flour into the pan residue and stir until smooth. Work in the Guinness gradually and then the stock. Adjust the seasoning.

Cover and cook mid shelf for 2 hours. Inspect and add a little more Guinness or stock if too thick. Add plunes and cook another hour.

• 10
• 20
• 50
• < Prev
• 1
• 4
• 7
• 10
• 13
• 19
• Next >