Beef Braised In Beer
|Sunflower oil||2 Tablespoon|
|Topside beef||2 Pound, cut into chunks|
|Onions||2 Large, cut into chunks|
|Carrots||2 Large, cut into 1/2 inch thick rounds|
|Plain flour||2 Tablespoon|
|Beer||4 Fluid Ounce (125 milliliter)|
|Beef stock||16 Fluid Ounce (500 milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Grated fresh ginger root||1 Tablespoon|
|Golden syrup||2 Tablespoon|
|Grated orange rind||1 1⁄2 Tablespoon|
1. Preheat oven to 180°C (350°F/ Gas 4). Heat the oil in a large nonstick frying pan over high heat. Add the beef cubes and sear until browned on all sides; using a slotted spoon transfer the cubes to a large ovenproof casserole.
2. Add onions and carrots to pan. Cook, stirring occasionally, for 5 minutes. Stir in flour and cook for 1 minute. Add beer with 125 ml (4 fl oz) of the stock. Stirring to lift up any browned bits on base of pan.
3. Stir in the remaining stock, garlic, ginger, golden syrup and orange rind. Stir into casserole, cover and braise for 1 3/4 hours or until tender.