Bord Bia - Irish Food Board
The flavour shows where the best grass grows
If you’re looking for a recipe to braise beef, then we have something mouth-wateringly special for you. It may take a fair while to cook but the end result is divine, trust us!
Heat the oil and butter in a large heavy-based pan over a high heat. Season the beef. As soon as the pan is smoking, add the beef and brown on all sides. Remove from the pan with a slotted spoon and set aside.
Add the onions to the pan and brown them lightly in the fat used to brown the meat. Add the thyme and bay leaves and stir to combine. Remove the onions and set aside. Add the flour to the pan and stir over a low heat until the resulting roux is a dark-gold colour. Pour in the ale, bitter, or stout and the stock, sugar and vinegar. Season to taste. Bring to the boil, stirring, and simmer over a very low flame for 15 minutes until slightly reduced and thickened.
Preheat the oven to 170℃/325℉/Gas 3. Layer up the meat and onions in a casserole dish, placing the bouquet garni in the centre. Strain the sauce through a very fine sieve over the meat mixture, then cover and cook in the oven for 3 hours until the beef is tender and the sauce has reduced and slightly thickened.
Remove the casserole from the oven and discard the bouquet garni. Allow to stand for a few minutes and skim off the fat. Season to taste and serve straight to the table with some mashed potatoes and steamed cabbage, if liked.