The addition of Guinness gives the sauce an incredibly rich, deep flavour, and the beef is fall-apart tender. Best served with crusty bread and a spinach salad.
The addition of Guinness gives the sauce an incredibly rich, deep flavour, and the beef is fall-apart tender. Best served with crusty bread and a spinach salad.
Heat the butter and oil in a large casserole or pan,
Add the beef and fry until brown all over.
Add the onions and cook until they soften, add the brandy and ignite. When the flames have gone out, add the Guinness, bouquet garni, carrots, turnips, aubergine, salt and pepper to taste.
Bring to the boil and cook for about 3 hours, or until the meat is tender. Add the mushrooms for the last 30 minutes.
Discard the bouquet garni. Mix the chopped basil and lemon rind together and sprinkle over the top of the pan.
