Beef in Bitter RecipeOrigin: Britain Period: Modern |
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A British classic that juxtaposes the sweetness of a good beef joint with the bitterness of the beer. Ingredients:
1kg piece rump steak 
Beef in Bitter Preparation:Method:Cut the rump steak into six pieces (do not trim off any excess fat as you will lose flavour) and liberally season with sea salt. Lightly oil the bottom of a heavy-based frying pan on medium heat and when hot place the meat on the pan. Allow the meat to become richly crusted before turning. Allow to crust on each side before removing from the pan and setting aside. Fry the onions, garlic, bacon and mushrooms in the pan and fry until they become a dark brown. Place these and the beef in a heavy-bottomed pan and use the vinegar and a little bitter to swill-out the bottom of the frying pan. Pour this liquid on top of the beef. Add the remaining bitter to the beef, season and add the thyme and bayleaf. Bring the mixture to a simmer them secure a lid in place with foil. Transfer to an oven pre-heated to 150°C and cook for three hours. About ten minutes before the dish is ready remove the lid and cut crusty brown bread into chunks, smear with Dijon mustard and lay this atop the stew. |
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