Beer-braised Beef
Beer-braised Beef

Ingredients

Method

  • 6 tbsp oil
  • 2 sliced onions
  • 4 sliced carrots
  • 3 sliced celery stalks
  • ½ garlic bulb, bashed
  • 3 tbsp flour
  • 2kg shin of beef, bone in, cut into 3cm slices by a butcher
  • 550ml ale
  • 300ml beef stock
  • 3 sprigs of rosemary
  • Salt and pepper
  • Creamy mashed potato, to serve
  • Preheat the oven to 160C. Heat 2 tbsp of oil in a large frying pan, and add the carrots, celery, onions, and garlic, and fry until just beginning to colour. Transfer to a lidded casserole.
  • Put the flour on a plate and season well. Coat the beef slices in seasoned flour, then turn the heat up and fry the beef, in batches, for about a minute on each side until browned. Add to the casserole.
  • Add a splash of ale to the frying pan to deglaze, and scrape all the crispy bits into the casserole. Pour in the remaining ale, beef stock, and the rosemary, then cook in the oven for 3-4 hours, or until the meat is falling off the bone. Serve with creamy mash and your choice of greens.
3 hrs
6 serving
This recipe pairs perfectly with the Chalmers Nero d'Avola 2020 from Heathcote, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box