Advertisement
Beef braised in Guinness
- To Serve
Six
- Difficulty
Easy
Published 1978
Ingredients
1.3 kg 2½ lb 25 g 1
Method
Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.
Peel and slice the onions and scrape the carrots, cutting them into thin rounds.
Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe