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home > recipes > meat > beef in guinness
from Tipperary, Ireland I found this recipe just in time for St. Patrick's Day. 2 1/2 pounds/ 1 kilogram shin of beef 2 large onions 6 medium carrots 2 tablespoons seasoned flour a little fat or beef dripping 1/2 cup dry cider 1/2 pint/ 250 milliliters/ 1 cup Guinness with water sprig of parsley (serves four) Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. 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 1-1/2 to 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes. NOTE: 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 tenderize the tough but flavorsome meat.

Beef in Guinness


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keyword: guinness
ethnicity: irish
recipes for meat
recipes by rcoen
Email Address:
(posted March 15, 2002)

from Tipperary, Ireland

I found this recipe just in time for St. Patrick's Day.

2 1/2 pounds/ 1 kilogram shin of
beef
2 large onions
6 medium carrots
2 tablespoons seasoned
flour
a little
fat or beef dripping
1/2 cup
dry cider
1/2 pint/ 250 milliliters/ 1 cup Guinness with water
sprig of
parsley
(serves four)

Cut the
beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. 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 1-1/2 to 2 hours. Check that the dish does not
dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

NOTE: 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 tenderize the tough but flavorsome meat.



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