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Posted to Thread #1115 at 3:16 pm on Mar 14, 2006

Beef Braised in Guinness

2 1/2 lbs boned stewing steak
1 oz flour
2 large onions, chopped coarsely
1 lb carrots, chopped into coins
salt & pepper
2 tbsp lard or oil
3 bayleaves
1/2 pint Guinness (any beer work; wine too)
2 tsp brown sugar
2-3 springs thyme
1 tsp cider vinegar

Trim the meat of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated.

Peel and chop the onions and scrape the carrots, cutting them into thin rounds,

Heat the lard or oil in a casserole and first brown the bayleaves in it to flavour the oil. Remove them and fry the meat, a few pieces at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.

When all the meat is a fine colour, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat (this helps to keep them whole during the long cooking). Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the stove and transfer to a low oven, 325 F for 2 hours.

Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings (optional).

From British Cooking by Caroline Conran Message was edited by: Sylvia_in_Ottawa


Irish Soda Bread
Brother Rick Curry
The Secrets of Jesuit Breadmaking

5 cups sifted all-purpose unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baing soda
1/4 pound (1 stick) butter
2-1/2 cups mixed light and dark raisins,
soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds(I use less or sometimes omit)
2-1/2 cups buttermilk
1 large egg, slightly beaten

Preheat the oven to 350 Degrees F.
Generously butter two (2) - 9 x 5-inch bread
pans.
Stir together the sifted flour, sugar, baking
powder, salt, and baking soda. Cut in the
butter and mix very thoroughly with your
hands until it gets grainy. Stir in raisins
and caraway seeds.
Add the buttermilk and egg to the flour
mixture. Stir until well moistened. Shape
dough into 2 loaves and place in pans.

Bake for 1 hour. Test with a toothpick for
doneness. Cool in pans for 3 to 5 minutes.
Transfer to a wire rack to cool.


Life isn't about waiting for the storm to pass, it's about learning to dance in the rain


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