Beef in Guinness
The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorsome meat.
- 2 1/2 lb |1 kg) shin of beef
- 2 large onions
- 6 medium carrots
- 2 tbsp seasoned flour
- a little fat or beef dripping
- 1/2 pt 250 ml & 1 cup of Guinness and water mixed
- sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid.
Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook and cook for 1 1/2 - 2 hours.
Check that the dish does not dry out, adding more liquid if necessary.
Sprinkle with chopped parsley and serve with plainly boiled potatoes.