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Ingredientes
- Beef, for braising Meat jelly
- 1 x Onion, minced
- 1 whl onion
- 1 bot brown beer
- 2 x Cloves
- 2 x Bay leaves
- 1 pt Stock
- 1 slc Bread
- 1 ounce Plain chocolate
- 1 ounce Flour
- 2 Tbsp. Red wine vinegar Knob of dripping
- 5 lrg Potatoes
- 2 Tbsp. Brown sugar Black pepper
- 2 Tbsp. Minced parsley
Direcciones
- Heat a frying pan till very warm and add in the dripping. Add in the meat, season with black pepper and allow the meat to seal. Remove the meat from the pan.
- Sprinkle the brown sugar into the frying pan. Put the frying pan back on the heat and add in 2 Tbsp. of dripping and the onions. Allow to caramelise.
- Stud the whole onion with two bay leaves and pierce with the cloves.
- Heat up a big casserole dish and add in the meat jelly. Add in the caramelised onion, sprinkle in the flour and allow it to thicken.
- Cook the flour out completely.
- Place the meat into the casserole dish with the flour mix. Add in the ale and beef stock.
- Next break up the bread and place it in the casserole dish along with the vinegar and the onion with cloves. Place into an oven at 360C/gas 4 for 2 hrs to allow it to cook slowly.
- After one hour, place the potatoes on top of the meat, brushing the tops with oil and seasoning with salt. Place the dish back in the oven for a further hour. Just before you serve, you can place the dish under a grill to brown the potatoes.
- Serve both the meat and potatoes in a separate dish. Take the chocolate, broken up into pcs and stir into the sauce. Ladle the sauce over the meat and potatoes. Garnish with minced parsley and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2550g | |
| Calories 1800 | |
| Calories from Fat 172 | 10% |
| Total Fat 20.26g | 25% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1888mg | 79% |
| Potassium 6869mg | 196% |
| Total Carbs 350.32g | 93% |
| Dietary Fiber 40.8g | 136% |
| Sugars 47.0g | 31% |
| Protein 47.93g | 77% |
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