Wednesday, November 11, 2009

Beef Braised in Guinness

Photo by Jo-Anna of A Pretty Life in the Suburbs. Jo-Anna
made this recipe as her Secret Recipe Club assignment for
March 2012.
Cleaning off the front of my fridge (layers of notes, photos, magnets and drawing), I found a recipe that I've had for several years.

An undisclosed number of years ago, I went out with some cousins for drinks. I had a little too much, but the pub was great. It was the fist time I'd been to Fionn MacCool's on the Esplanade. The entertainment was a couple of guys playing an acoustic guitar and a fiddle. All heck broke loose when they started playing Guns n' Roses -- it was fantastic!

Anyway, while we were drinking, we ordered a big basket of fries. The waxed paper lining came with a recipe for Beef Braised in Guinness. That recipe has been on my refrigerator ever since -- actually prepared only once in a blue moon.

Beef Braised in Guinness
  • 4-1/2 lb (2kg) rib beef trimmed and cubed
  • 4-5 tbsp flour
  • cooking oil
  • 4-5 garlic cloves
  • 1 lb (450g) onion, thinly sliced
  • 1 pt (560ml) light beef stock
  • 1/2 pt (280ml) Guinness
  • 2 tbsp red wine vinegar
  • 3 tbsp brown sugar
  • 2 tbsp mustard, prepared
  • 1/4 tbsp cloves, ground
  • salt
  • pepper
  • bouquet garni (parsley, thyme, bay leaf)
  1. Preheat oven to 325-degrees F.
  2. Cover beef cubes in flour.
  3. Heat oil and brown beef in several batches, followed by garlic and onions, removing all to an ovenproof dish.
  4. Add remaining ingredients, bring to a boil on stove top, then cover and place in oven.
  5. Cook until meat is tender, about 60-90 minutes.
Serve with boiled potatoes and buttered carrots.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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