Braised Beef in Guinness
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Beef , Topside, cut into chunks. |
| 1 | l | KNORR Beef Bouillon |
| KNORR White Roux | ||
| KNORR Garlic , 1 tsp. | ||
| 1 Bay Leaf | ||
| Thyme, dried , 2 tsp. | ||
| Ginger, ground | ||
| KNORR Aromat Meat | ||
| 300 | ml | Oil, Mazola |
| 2 | pc | Onion(s) , Large, Sliced. |
| salt , 1/2 tsp. | ||
| 2 | tsp | Treacle or Dark Molasses . |
| Lemon Rind , 1 strip. | ||
| 0.5 | pt | Guinness |
Preparation
1. Preheat the oven to 325°F/170°C.
2. Season the beef and seal until well browned.
3. Transfer to a braising pan.
4. Drain excess oil from the pan and lightly fry the onion.
5. Deglace the pan with the Guinness and bouillon, bring to the boil and thicken with the roux.
6. Pour the sauce into the raising pan.
7. Add the garlic, ginger, lemon rind, molasses, bay leaf, thyme, seasoning and salt.
8. Cover and braise in the oven until tender for about two hours.
