500gms Beef Skirt or Shin or other slow cook cut- if using brisket a joint approx. 1kg is ideal
3tbsp plain flour
1/2tbsp English mustard powder
25ml vegetable or olive oil
2 large onions
3 cloves of garlic
1/2tbsp dried thyme or small bunch of fresh
1tbsp tomato puree
250ml beef stock
500ml dark beer/stout
freshly ground salt and pepper.
Preheat the oven to 100C
Peel and finely chop the onions, peel the garlic and season the flour with salt, pepper and mustard. If using skirt, shin or stewing/braising steak trim as necessary and dice into cubes, brisket can be left as a joint.
Heat the oil in a pan- this recipe works well with a multi purpose pan suitable for the oven and the hob- coat the trimmed beef with the seasoned flour, brown the meat in the hot oil in small batches, removing once browned. Add the onions to the hot oil and cook until browned. At this stage return the beef to the pan also adding the garlic cloves, thyme and tomato puree.
Slowly add the beer to the pan and stir whilst bringing to the boil, cleaning the bottom of the pan whilst stirring, add the beef stock to the pan, once boiling cover and transfer to the preheated oven and leave to cook for a minimum of 8 hours.
Remove from the oven, if necessary the liquid can be thickened, serve with mashed potato and other seasonal veg.