1/2 stick (4 Tbsp) 2 oz (50 g) butter, unsalted
2 lb (900 g) diced topside of beef
1/4 tsp ground coriander
4 shallots, diced
2 sprigs of thyme
4 cups (1 litre) 1 3/4 pint Newcastle brown ale (dark ale)
2 tbsp plain flour (All purpose)
2 tbsp Dijon mustard
2 lb (900 g) diced topside of beef
1/4 tsp ground coriander
4 shallots, diced
2 sprigs of thyme
4 cups (1 litre) 1 3/4 pint Newcastle brown ale (dark ale)
2 tbsp plain flour (All purpose)
2 tbsp Dijon mustard
method
1. Fry the shallots in the butter.
2. Add the beef and brown for 4 - 5 minutes.
3. Add the flour and cook.
4. Add the coriander and thyme and mustard.
5. Add the beer and cover the meat.
6. Simmer gently for 1 1/2 hours approximately.
7. Remove the meat and keep warm.
8. Strain the sauce and serve.
2. Add the beef and brown for 4 - 5 minutes.
3. Add the flour and cook.
4. Add the coriander and thyme and mustard.
5. Add the beer and cover the meat.
6. Simmer gently for 1 1/2 hours approximately.
7. Remove the meat and keep warm.
8. Strain the sauce and serve.
serving amount
serves 4
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