Braised Beef in Stout

Preparation info
    • Difficulty


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.