| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Food &, Drink |
4 |
servings |
INGREDIENTS
| 675 |
g |
Chuck steak |
|
|
A little vegetable oil |
| 3 |
lg |
Onions; sliced |
| 2 |
|
Cloves garlic; crushed |
| 2 |
ts |
Browned; (in the oven) flour |
| 290 |
ml |
Brown ale |
| 290 |
ml |
Brown stock |
| 1 |
ts |
Wine vinegar |
| 1 |
|
Bayleaf |
|
|
A little thyme & nutmeg |
|
|
Salt & pepper |
INSTRUCTIONS
1 Sweat the onions in oil until soft. Cut the beef into large steaks.
Brown the beef in a hot pan, with very little oil. Turn the beef only
when it has gained colour. Remove the beef, and wash out the pan with
water. If it's not burnt, keep it to go with the stock. Add the soft
onions to the beef pan, raise the temperature and begin to brown.
2 Add the garlic and sugar, brown, add the browned flour, let it pick
up a bit more colour, dont let it burn. Add the ale and boil for two
minutes, add the stock and boil again. Add the vinegar (to tenderise)
and the thyme, nutmeg and seasoning. Put the meat and juices back
into the pan, warm up, transfer to a casserole dish, add a lid and
cook in the oven for two hours until the meat is completely soft.
Serve with Mustard mash & braised Red Cabbage.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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