An orange works well in any recipe using beer to counter-balance the slight bitterness of the hops as it cooks out. Otherwise the flavours could be a little over-powering.
I always cut the meat and vegetables in any slow cooking dish to roughly the same size. "Chunky-cut" I call it but bite-size is the same thing!
1 kg Stewing or Braising Beef
225g Onions Roughly chopped
225g Chunky-cut Carrots
100g Roughly chopped Celery
2 cloves garlic, chopped small
1 tblsp Flour
1 tspn Wholegrain Mustard
1 tblsp Brown Sugar
1 tspn each of chopped Thyme, Parsley and Marjoram
1 Orange, simply cut in quarters, skin on
500ml Copper Coast Beer from Dungarvan Brew Co (...but any beer will do!)
Sea Salt and Ground Black Pepper
1. Cut the meat into bite-sized chunks. Melt 1/2 the butter in a large pan, add the meat and brown on all sides over a high heat. Remove with a spoon and set aside.
2. Turn down the heat to medium and add the onions, carrots, celery and garlic to the pan with the remaining butter and cook for 10 minutes.
3. Add the flour, mustard, sugar and beer and mix well. Stirring most of the time, cook out until it thickens.
4. Return the meat to the pan, add the orange and herbs. Season with a twist of salt and pepper.
5. Mix well then cover and simmer very gently for 1½ to 2 hours until the meat is tender.
Simple and delicious!
Dont forget to feed the fish at the bottom of this post!
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