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Braised Beef in Guinness
There
are many recipes for Aberdeen Angus Beef and
Guinness, this one from chef John Howard is
very special.
Serves
4
- 1kg
(2 lbs) shoulder aberdeen angus beef, cut
into thin slices
- 2
tablesp. olive oil
- 1
onion, chopped
- 2
leeks, 2 carrots, 2 celery sticks, chopped
- 2
cloves garlic
- 250ml
(½ pt) well reduced beef stock
- 125ml
(¼ pt) Guinness
- Salt
and black pepper
- 50g
(2 oz) butter
- 75g
(3 oz) streaky bacon, diced
- 100g
(4 oz) wild mushrooms, if available, sliced
- 50g
(2 oz) small onions, peeled
- 25g
(1 oz) flour
To
cook
Heat
the oil in a large pan, brown the meat well.
Remove to a pot. Next sauté the leeks, carrots
and celery. Add to the meat plus the garlic.
Pour in the stock and Guinness, season. Simmer
gently for approx. 1½ hours. Remove the meat
from the pot. Strain the liquid. Discard the
vegetables. Place the meat back in a clean pot,
plus the liquid. Sauté the bacon, mushrooms
and onions in the butter. Add to the pot. Reheat
the lot. Blend the flour with remaining butter.
Stir it into the sauce, stirring well. Taste
for seasoning. Serve in a deep dish with buttery
mash - Food for the Gods!
John
Howard
Le Coq Hardi Restaurant,
Pembroke Road, Dublin.
Copyright
© 2000 Bord Bia. All rights reserved.
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