Well I know it has been a while, but I have been extremely busy with enjoying my life and doing nothing. After that, I was very busy resting after all this doing nothing. Life is hard right now. But I am trying to cope.
Anyways, way back when I got my Le Creuset in the post, I remember promising that I would cook this dish that involves cooking beef in beer. Exciting, huh? If you have read this blog before, you will know that I cooked beef in red wine not too long ago (bourguignon) – this dish is like the pair of boeuf bourguignon.
The difference between the two is just one – the beer. Also, the recipe didn’t call for any carrots. But the method is very similar – starting by drying the meat and then browning it on all sides. After that come the onions, browned in oil for about ten minutes, then seasoned with salt, pepper, and a hell of a lot of garlic. Yumm.
All you do is lay down a layer of meat in your casserole, season it, top it with a layer of onions, then beef again, and so on until you’re out of both. Then, you add your thyme, parsley, bay leaf and a cup of beef stock – and finally, your bitter lager, about a pint or until your meat is covered. Here, you also add a tablespoon of (originally brown) sugar (I don’t have any so I went for white which worked just fine). This is to lessen the bitterness, I mean it is beer, after all. Season thoroughly, bring to the simmer on top of the stove, then cover and in she goes for two and a half hours.
Here’s the pot before it went in (and before I mixed in the greens):
And the three stages before the final assembly:
Note on the sauce: it is the juices that are drained from the meat (as you can see), and, as usual, thickened with a butter and flour paste. So delicious.
The potatoes were simply boiled, while I melted butter separately and mixed in a big bunch of fresh parsley. This made the potatoes creamy and shiny and delicious, such a delight.
It is an easy dish to make, it just takes a bit of time and affection. 🙂
Good to be back!