Braised beef in Guinness

Name: Braised beef in Guinness
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp cornflour (optional); 1.2 litres (2 pints) beef stock; sea salt and pepper; sea salt and pepper; 1 glass of good red wine; 150 ml (¼ pint) Guinness; 4 thick-cut pieces of braising beef, preferably flank, skirt or shin, each about 250–300 g (9–11 oz) and 3–4 cm (1¼-1½ inches) thick; 4 thick-cut pieces of braising beef, preferably flank, skirt or shin, each about 250–300 g (9–11 oz) and 3–4 cm (1¼-1½ inches) thick; 4 thick-cut pieces of braising beef, preferably flank, skirt or shin, each about 250–300 g (9–11 oz) and 3–4 cm (1¼-1½ inches) thick; 4 thick-cut pieces of braising beef, preferably flank, skirt or shin, each about 250–300 g (9–11 oz) and 3–4 cm (1¼-1½ inches) thick; 1 small onion, peeled and finely chopped; 1 tsp tomato purée; 2 tbsp vegetable oil; 25 g (1 oz) butter; 1 bay leaf; 1½ tbsp plain flour; 1 garlic clove, peeled and crushed; 1 tsp chopped thyme leaves

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

4 thick-cut pieces of braising beef, preferably flank, skirt or shin, each about 250–300 g

Europe
United Kingdom

Method

Two days ahead, put the pieces of beef into a stainless steel (or other non-reactive) bowl with the red wine, Guinness, garlic, thyme and bay leaf. Cover with cling film and marinate in the fridge for 2 days.
Drain the meat in a colander over a bowl, reserving the marinade, and dry the pieces on kitchen paper. Season ½