Start preparation the day before required.
Trim the fat and gristle off the meat, and cut it into 1 in / 2.5 cm cubes. Put the meat in a bowl and marinate it in the bitter or stout for about 1 hour. Remove any fat from the kidney and the fine membrane. Snip out the central core, and cut the kidney into small chunks. Cover and refrigerate until required. Peel the onions, slice the large one, if using, and, in a flameproof casserole, fry in the olive oil until golden brown. Drain the marinade from the meat, and put to one side. Dry the beef thoroughly, and toss it in the seasoned flour, shaking off and reserving the excess. Fry until browned all over. Tie the herbs together in a bouquet garni and put them together in the casserole with the beef and onion. Strain the marinade over the meat, and add half the stock. Bring to the boil, skim any foam from the surface, lower the heat, cover and simmer gently for about 1 hour or until the beef is tender. About 30 minutes after starting to cook the beef, toss the kidneys in the remaining seasoned flour, fry them briefly and add to the casserole. Season to taste, but remember that the oysters, which you add later, will be
The next day, spoon the meat and onions into a suitable pie dish and the jellylike gravy into a small saucepan. Add the remaining
© 1995 Frances Bissell. All rights reserved.