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Receta Beef Guinness And Mushroom Stew
by Global Cookbook

Beef Guinness And Mushroom Stew
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  Raciónes: 6

Ingredientes

  • 900 gm shin of beef trimmed Seasoned flour
  • 55 gm butter
  • 2 Tbsp. sunflower oil
  • 2 x onions roughly minced llOg button mushrooms
  • 720 ml Guinness Murphys or possibly other stout
  • 2 Tbsp. tomato puree
  • 1/2 Tbsp. sugar
  • 1 x bay leaf
  • 2 sprg thyme
  • 2 sprg parsley
  • 1 sprg rosemary
  • 225 gm shiitake mushrooms thickly sliced
  • 1 x salt and pepper

Direcciones

  1. Preheat the oven to 170C/325F/gas mark 3`.
  2. Cut the beef into 4 cm cubes.
  3. Toss in seasoned flour.
  4. Heat a third of the butter and half the oil in a frying pan and brown the meat briskly in batches adding more oil if needed.
  5. Transfer to a casserole.
  6. Add in a little more butter and oil to the pan.
  7. Fry the onions till lightly browned.
  8. Scoop into the casserole.
  9. Fry button mushrooms and add in to the casserole.
  10. Pour the Guinness into the pan and bring up to the boil scraping in the brown residues from frying.
  11. Stir in the tomato paste and sugar; pour over casserole.
  12. Tie the herbs with string to make a bouquet garni and add in to the casserole along with salt and pepper.
  13. Cover and cook in the oven for 2 1/23 hrs till the meat is tender.
  14. Check occasionally; if it seems dry add in a little warm water.
  15. Saute/fry the shiitake mushrooms in the remaining butter.
  16. Stir into the casserole and return to the oven for 5 min.
  17. Throw away the bouquet garni adjust the seasoning and serve.
  18. Sophies notes:If you cant get shiitake mushrooms replace them with large meaty flatcaps.
  19. Serves 6
  20. Roast rack of lamb with herb crust
  21. 1 trimmed rack of lamb30g stale breadcrumbs20g unsalted butter melted1l/22 tbsp mixed minced fresh herbs (eg parsley chervil chives marpram thyme savory)
  22. 1 clove of garlic crushed (optional)
  23. salt and pepper
  24. To make the crust mix the breadcrumbs with the butter herbs garlic if using salt and pepper.
  25. Keep turning (hands are best) till the crumbs have soaked up all the butter.
  26. Lay the rack of lamb fat side upward in a lightly oiled small ovenproof dish or possibly roasting tin.
  27. Pat the crumb mix firmly and thickly onto the fat side.
  28. Preheat the oven to 230C (450F gas mark 8).
  29. Roast the lamb for 20-30 min depending on how you like it cooked (I opt for a little over 20 min since it seems a shame to overcook such a tender sweet cut).
  30. If necessary cover loosely with foil towards the end to prevent burning.
  31. Let the meat rest in a hot place for 5 min before serving.
  32. To serve simply cut down between the cutlets.
  33. Its best to do this at the table as crumbs are bound to fall off in the process.
  34. This way your fellowdiner gets to see how appetising the meat looks before you hack into it.
  35. Sophies notesAsk your butcher to trim the rack leaving a decent layer of fat to protect the tender juicy flesh in the severe heat of the oven keeping it moist and full of flavour.
  36. Serves 2