Serving Size : 4
Irish
2 1/2 pounds shin of beef
2 large
onions
6 medium carrots
2 tablespoons seasoned flour
a little fat or beef dripping
1 cup
Guiness and water mixed
sprig of parsley
The Guiness 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 tenderise the tough but flavoursome meat. 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.
Posted by Karen
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