beef
675g / 11/2lb leg of beef
2 medium onions, chopped small
225g / 1/2lb carrots, cut lengthwise about 5cm /2inches
in length
40ml / 11/4oz plain ( all purpose ) flour
2.5ml / 1/2 tsp basil
salt & pepper
5ml / 1tsp honey
150ml / 1/4 pint Guinness
150ml / 1/4 pint stock or water
2-3 tbsp cooking oil
The leg of beef should be about 2.5cm / 1 inch thick, and cut into about 12 pieces. If you use braising steak, such as silverside or topside, it will need only about 1 hour
Put the flour on a plate and mix in a tsp ( 5ml ) of salt and a
good sprinkling
of pepper.
Heat the oil in a frying pan, add the onions and cook until soft,
transfer them with a slotted spoon to a large, shallow, greased, oven-proof
dish. Dip the pieces of meat in the seasoned flour and brown them in
the oil in the pan.
Remove these as they are cooked and place in the dish on top of the onions,
in a single layer. Arrange the carrots around them.
If necessary, add a little more oil to the pan and stir in the
remainder of the
seasoned flour, cook for a minute or two, stirring all the time, then add
the basil
and pour on the Guinness, stirring continuously. Allow to boil for
a minute or two, then add the honey and the stock. Bring back to the boil,
and pour over the meat.
Cover the dish with either a lid or with foil, and cook in the oven at 1700C / 3250F / Gas mark 4 for 11/2 hours.
This dish tastes even better if you cook it the day before, and heat it up again in the oven for about 45 minutes