gamiila: (fork)
[personal profile] gamiila
It's autumn again and although I love this all year round, for most folks this is *the* time of the year for braised beef.

Ingredients (to serve 4):

800 grs of brisket
8 shallots
16 cloves of garlic
500 grs white mushrooms
some rosemary
some thyme
some basil
1 teaspoon of fresh ground nutmeg
4 bay leaves
12 cloves
freshly ground black pepper
1 teaspoon of red mild paprika powder
1 ltr of chicken stock
1 small tin of tomato paste
75 grs butter
20cl hazelnut oil
2 tablespoons of HP Guinness sauce (or regular HP sauce if not available)
a dash of Worcestershire sauce
a pint of Guinness beer or if not available, another dark beer.

Cut the beef in 4 portions, and rub the beef with the ground pepper and nutmeg
Cut the shallots in halves, cut the mushrooms in halves, cut 4 of the garlic cloves in slices and chop up the rosemary, thyme and basil; keep the other garlic unpeeled
Heat up the chicken stock
Melt and clarify the butter on low heat a large cast-iron casserole
Add the hazelnut oil and turn up the heat

Carefully sauté the 4 pieces for about 2 minutes on each side, to a rich dark brown
Now add the sliced garlic, and the shallots and sauté for 2 minutes
Add the mushrooms and the unpeeled garlic and sauté for 2 minutes
Then add the chicken stock and make sure it mixes well with all the cooking oil
Add the herbs, the tomato paste, the ground paprika, the cloves, the bay leaves, the Guinness sauce and the Worcestershire sauce, mix everything well and add a quarter of the pint of Guinness

Don't add any salt, as there is salt in the chicken stock and the sauces! (You can always add salt on your plate, but you can't get it out once it's in the casserole)

Bring to the boil then simmer and put on a very low fire for at least 4 hours.
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