Beef in guinness recipe

[doglady]

I went out for dinner with my hubby last night, and he wanted beef braised in guinness. But someone ordered the last bit, so he couldn't have it. I'm such a devoted wife that I want to cook it for him, but have no idea what else might have been in it except beef and guinness.

I'm guessing some onions and stuff, but has anyone got a proper recipe?

Thanks guys

xx

[gessoo]

I've no proper recipe. However, I often make beef stewed or braised in guiness or other ales. I brown my beef first in a little oil and then transfer to a casserole. I then fry my onions until they are golden and pour over the beef. I then add a bottle of guiness to the pan I fried the onions and beef in and add beef stock or a beef stock cube in about 1/4pt water, worcester sauce, and seasoning to tast and pour over the beef and onions. Pop it in a very low over or even a slow cooker for as long as it takes to make the beef really tender. Thicken with cornflour and water about 1hr before serving.

You can add other vegetables, e.g. carrots as you like, but we like our veg quite crunchy so I don't add them to the casserole.

You can adapt this to your own taste. A little brown sugar will take the bitterness off the ale and I often add some whole grain mustard.

[gessoo]

I forgot. I always pop in two or three bays leaves as well.

[nickmo]

Standard recipe here: http://www.thefoody.com/meat/beefinbeer.html

[gessoo]

Well, considering my recipe came out of my head Nickmo, didn't I do well. Only thing missing were the mushrooms!!

I have loads of recipe books, read them and them make up my own. I suppose it comes from years of cooking.

[Primular]

I put best steak and onions into a casserole dish with a can of bitter and the same of water, with two oxo cubes and leave in the fridge overnight to marinade. Put inthe oven on gas nark 2 for a few hours till meat is cooked through and make gravy as you usually would (granules are ok). Half way through cooking you can add the vegetables you wish ie: mushrooms, carrots.

Good luck

[Primular]

I meant to say Guinees not bitter, though you can use this as they are both as good

[nickmo]

Hi G - recipes are a starting point - unless you are baking (which means you should follow quantities) they should be able to be adapted to your own tastes - and if you have been cooking for a while you will have the right ideas of course..

The cheapest cuts like shin are great for a stew as the collagen/fat will melt into the stock to add body, and the meat gets really tender from proper braising - proper food, left to develop - not rushed and tasteless, or swamped with fake flavours.

[gessoo]

Supernik, I have been cooking for the last 40+ years and am still experimenting. I was raised in the era when people knew all the cuts of meat! I can't get middle neck of lamb anymore grrrrrrr. Nothing like a lamb stew with dumplings and the younger butchers look blank when I ask for middle neck.

I have made sure my son can cook and knows how to eat well on cheap, nourishing proper food.

[gessoo]

I hate baking!

(sorry doglady - I have gatecrashed your thread for a little chat with my old friend nickmo' (who I have just called Supernik!!!)

Sorry Nickmo! I just got carried away thinking how super you are. And we do have a Supernick on AB!!

[nickmo]

Hi G - yes of course you can get middle neck - 1 online here: http://www.mettricksbutchers.co.uk/cgi-bin/mettricks_details.pl?middleneck001 and a good butcher will prepare for you - on the basis you have access to one of course...these guys also offer round neck cut, and can supply whole or half carcase inc. the bones and trimmings for stock, so empty that freezer and have fun..

Organic lamb option here too: http://www.savethebacon.com/products/index.cgi?action=ViewRange&PHUID=0000000006-PHUID-LAMB so, happy shopping!

[gessoo]

We have one good butcher in town Nickmo and they still don't sell the middle neck. I can't understand it because they have their own farm. I have asked them on several occasions and they say that if I take half a lamb or something similar then they will include the middle neck, other than that they have no call for it. So goodness knows where it ends up. I raised this point on AB about a year or so ago and people had some very good ideas about ordering on line. Trouble is as a family we don't eat loads of meat so it's not worth an online order or taking half a lamb.

[doglady]

Mmmmm. Sounds lovely. I'll be making that tomorrow then when I've got a bit more time in the morning to get it all ready, then it can sit in my slow cooker all day, getting tender and lovely.

The pub had sirloin braised in Guinness, but my hubby is getting chuck! I'm not wasting good sirloin in the slow cooker, especially when our butcher hangs all his own meat, so his sirloin comes out like best fillet!!!

Yum yum yum!

Thanks for your help everyone