| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Shin of beef |
| 2 |
lg |
Onions |
| 6 |
md |
Carrots |
| 2 |
tb |
Seasoned flour |
|
|
Little fat or beef dripping |
| 1/2 |
pt |
1 cup of Guiness & water |
|
|
Mixed |
|
|
Sprig of parsley |
INSTRUCTIONS
The Guiness in this recipe has the same function as the wine in Coq
Au Vin - the acid & moisture combined with the long, slow cooking
help tenderise the tough but flavoursome meat. Cut the beef into
chunks & peel & slice the onions & carrots. Toss the beef in the
flour & brown quickly in hot fat. Remove the beef & fry the onions
gently until transparent. Return the beef & add the carrots & the
liquid. Bring just to the boil, reduce the heat to a very gentle
simmer, cover closely & cook & cook for 1 1/2 - 2 hours. Check that
the dish does not dry out, adding more liquid if necessary. Sprinkle
with chopped parsley & serve with plainly boiled potatoes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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