Braised Beef in Stout

Name: Braised Beef in Stout
Ingredients: 8 x 200 g pieces of feather fillet or shin of beef or flank; 3 tbsps plain flour; salt and freshly ground black pepper; 2 onions, peeled and roughly chopped; 60 g butter; vegetable oil for frying; 5 g thyme, leaves removed and chopped; 4 cloves garlic, peeled and crushed; 4 sticks of celery, roughly chopped; 3 medium carrots, peeled and roughly chopped; 250 ml good red wine; ½ tbsp tomato purée; 1 bay leaf; 5 g rosemary, leaves removed and chopped; cornflour (optional); 1.5 ltrs Dark Meat Stock; 750 ml stout or Guinness; 30 g caster sugar; 10 g parsley, washed and finely chopped; 5 medium carrots, peeled and thinly sliced on the angle; 50 g butter

Preparation info

Difficulty
Complex

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Make this dish in advance as the cooking time is long and a few days in the fridge will only improve the end results.

Various cuts of meat are suited to this dish, but in the restaurant we use a cut called feather fillet, which is not actually fillet but a shoulder muscle. A good alternative is shin of beef or brisket. Avoid buying ready-diced braising beef as this can contain various cuts which will have different cooking times.

Ingredients

Main course

Ingredients

Method