Beef in Guinness

Beef in Guinness

Serves 4

Core points per recipe: 1½

The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderise the tough but flavoursome meat.

2½lb / 1 kg shin of beef, cut into chunks
2 large onions, sliced
6 medium carrots, sliced
½ pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley

Brown the beef in a non-stick pan. Remove the beef and fry the onions gently until
transparent. Return the beef and add the carrots and the liquid.

Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1½ - 2 hours.

Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with boiled potatoes.