Recipe: Braised beef with guinness
One of NI’s best-known chefs, Nick Price, serves up a traditional Christmas feast — and all the ingredients are on sale at SuperValu
What you'll need
1kg braising steak sliced
1 medium onion, peeled and sliced
2 carrots, peeled and cut into batons
3 sticks of celery, peeled and cut into batons
10 mushrooms, sliced
2 tbsp tomato puree
2 tsp mixed herbs
2 bay leaves
1 can of Guinness
1l of beef stock
2 tbsp butter or oil for frying
In a thick, deep pan melt the butter, or heat the oil, and fry off the beef until coloured on both sides, then remove from the pan.
Cook off the onions in same pan until soft and then add the carrot, celery and mushrooms.
Next add the tomato puree and cook it out for 3 mins, then add the Guinness and boil rapidly for 5 mins and add the stock, herbs and bay leaves.
Simmer gently until the beef is tender — approximately 1½ hours.
When cooked, season to taste and thicken if needed.
Serve with seasonal vegetables, or rice.