astrolab
VIP Member (Resident chef)
A classic Irish Stew recipe/meat cooked braised in Guinness to defy the coldest days. As all preparations of this type improves over time: it is a classic dish to be preparing the Thursday-Friday for taste over the weekend .
Serve 6
Ingredients:
4 beef holes, oxy high a couple of fingers. You could also use the oxtail or any other cut "Braised" in large chunks.
200 g of streaky bacon smoked, cut in cubes
Two cans of Guinness, 600 ml approximately
2 onions
2 carrots,
2 stalks of celery and sliced
salt
1 spoonful of tomato paste
half a litre of broth of meat
a pinch of cayenne pepper
500 g white mushrooms
a heavy cast iron pot (30-32 cm in diameter)with cover, which may contain the meat in a couple of layers.
Method
Salt and pepper the meat (even the day before).
Heat a knob of butter and a bit of vegetable oil in a large frying pan.
Fry the Bacon: must release its fat but not to roast. Then transfer the pan to cook the stew, leaving the fat in the pan.
Now fry the onions in medium flame: should sizzle. Mix the bacon.
Adding a little oil and butter if necessary, lightly fry the carrots and celery: will simply flavor and soften a bit, nothing more. Add them to the onions.
Cut the skin of the marrow to prevent curl and saute it in high flame.
Saute it two by two and pour in the pot. At the end degassed the pan with a glass of beer: pour into the Pan that is still hot and with a spatula remove all pieces overcooked that were formed during the Browning – give the sauce flavor.
Add the rest of the beer, bring to a boil and cook for 5 minutes.
Bake the beer over the meat and add as much broth as necessary to cover the meat, a pinch of cayenne pepper and tomato paste. Mix it
Once the stock reaches a boil. Lower the gas idling very low flame and cook until the meat is tender.
Checked after two hours and then every 30 minutes. The broth is just use a tingle spread-flame if necessary.
Saute the mushrooms in a little oil and butter, to high flame: should become Golden.
Add to meat during the last half hour of cooking.
Let cool and put the pot in a cool place.
The next day, remove the surface grease.
Heat the meat over a low heat and remove from sauce as soon as possible if the sauce will appear too much liquid and you reduce it (a high flame) eventually settled with salt and pepper. I loved the whole thing with a couple of teaspoons of vinegar.
Put the meat in sauce and warm it up completely. Served with mashed potatoes.
Serve 6
Ingredients:
4 beef holes, oxy high a couple of fingers. You could also use the oxtail or any other cut "Braised" in large chunks.
200 g of streaky bacon smoked, cut in cubes
Two cans of Guinness, 600 ml approximately
2 onions
2 carrots,
2 stalks of celery and sliced
salt
1 spoonful of tomato paste
half a litre of broth of meat
a pinch of cayenne pepper
500 g white mushrooms
a heavy cast iron pot (30-32 cm in diameter)with cover, which may contain the meat in a couple of layers.
Method
Salt and pepper the meat (even the day before).
Heat a knob of butter and a bit of vegetable oil in a large frying pan.
Fry the Bacon: must release its fat but not to roast. Then transfer the pan to cook the stew, leaving the fat in the pan.
Now fry the onions in medium flame: should sizzle. Mix the bacon.
Adding a little oil and butter if necessary, lightly fry the carrots and celery: will simply flavor and soften a bit, nothing more. Add them to the onions.
Cut the skin of the marrow to prevent curl and saute it in high flame.
Saute it two by two and pour in the pot. At the end degassed the pan with a glass of beer: pour into the Pan that is still hot and with a spatula remove all pieces overcooked that were formed during the Browning – give the sauce flavor.
Add the rest of the beer, bring to a boil and cook for 5 minutes.
Bake the beer over the meat and add as much broth as necessary to cover the meat, a pinch of cayenne pepper and tomato paste. Mix it
Once the stock reaches a boil. Lower the gas idling very low flame and cook until the meat is tender.
Checked after two hours and then every 30 minutes. The broth is just use a tingle spread-flame if necessary.
Saute the mushrooms in a little oil and butter, to high flame: should become Golden.
Add to meat during the last half hour of cooking.
Let cool and put the pot in a cool place.
The next day, remove the surface grease.
Heat the meat over a low heat and remove from sauce as soon as possible if the sauce will appear too much liquid and you reduce it (a high flame) eventually settled with salt and pepper. I loved the whole thing with a couple of teaspoons of vinegar.
Put the meat in sauce and warm it up completely. Served with mashed potatoes.
