Name: Beef braised in dark beer
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 2 kilogram chuck or other stewing beef, cubed; 30 gram unsalted butter; 4 medium onions, thinly sliced; 1 tablespoon brown sugar; 2 tablespoon red wine vinegar; 2 thick slices bread, crusts removed; 2 tablespoon wholegrain mustard; 2 bay leaves; 800 millilitre dark beer

Beef braised in dark beer

Serves 6

Prep

20M

Cook

3H 30M

Total

3H 50M

Ingredients

1 tablespoon extra virgin olive oil

2 kilogram chuck or other stewing beef, cubed

30 gram unsalted butter

4 medium onions, thinly sliced

1 tablespoon brown sugar

2 tablespoon red wine vinegar

2 thick slices bread, crusts removed

2 tablespoon wholegrain mustard

2 bay leaves

800 millilitre dark beer

Method

1.Preheat oven to 140°C.

2.Heat oil in a frying pan on high. Season beef and brown in batches for 3-4 minutes. Remove and set aside.

3.Melt butter in same pan. Saute onions for 5 minutes, until tender and golden. Add brown sugar and cook, stirring, for 3-4 minutes, until caramelised. Stir in vinegar and cook for 1-2 minutes, until evaporated.

4.Spread bread with mustard. Tear into 3 equal pieces. Place half of meat in a flameproof casserole dish and top with onions and pan juices. Top with bread, mustard side-up, and bay leaves. Finish with remaining beef.

5.Pour 2 cups of beer into same frying pan and bring to boil, scraping base of pan. Pour into dish, adding more beer to nearly cover meat.

6.Bring to a simmer. Cover with baking paper and lid. Bake for 3 hours, until beef is tender.