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Boozy Beef with Ale
2 / 5
Gas mark 4, 180°C, 375°F
Between 4 and 6 people
900g (2lb) Lean beef brisket, cut into large chunks
450ml (¾pt) Beer with honey
15mlsp (1tbsp) Oil
8 Shallots, peeled and cut into wedges
2 Garlic cloves, squashed
2x15mlsp (2tbsp) Brown sugar
15mlsp (1tbsp) Soy sauce
2 Star anise
50g (2oz) Shitake mushrooms, sliced
50g (2oz) Oyster mushrooms, sliced
Place the chunks of beef in a large bowl and pour over the beer. Cover and marinate in the fridge for about 30 minutes. Pre-heat the oven.
In a large ovenproof pan heat the oil, add the shallots and garlic and cook until lightly browned. Add 1x15mlsp (1tbsp) brown sugar, soy sauce and star anise to the pan and cook until the onions begin to caramelise. Remove from the pan and reserve.
Drain the beef and add to the pan to brown the meat. Return the onion mixture to the pan with the remaining 1x15mlsp (1tbsp) of sugar. Bring the mixture to the boil, cover with a lid and place in the oven for 2 hours or until the meat is tender. Ten minutes before the end of the cooking time add the mushrooms.
Serve with creamy mashed potato and steamed pak choi.
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