Stout Braised Steak With Stacked Chips Recipes

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STOUT-BRAISED STEAK WITH STACKED CHIPS



Stout-braised steak with stacked chips image

Shin of beef is a flavoursome cut that becomes really tender when slow cooked. Add more gutsy flavour with beer, horseradish and shallots

Provided by Sarah Cook

Categories     Main course

Time 3h35m

Number Of Ingredients 14

2 x 250g steaks of beef shin
4 tsp olive oil
500ml bottle of Guinness or other stout
1 beef stock cube , crumbled
2 tbsp Worcestershire sauce
2 tbsp brown sauce
3 bay leaves
4 shallots , 3 halved with their skin still on, 1 chopped as finely as you can
1 tsp grated horseradish , or 2 tsp creamed
1 tbsp white wine vinegar
2 handfuls watercress
600g large baking potato
1 tbsp fine polenta or plain flour
1 tbsp sunflower oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
  • Tip the Guinness into the frying pan and bring to a simmer, scraping up any stuck meaty bits. Pour over the steaks along with the stock cube, Worcestershire sauce, brown sauce, bay and skin-on halved shallots (leave the skins on to save time - they are removed from the sauce later). Cover the dish tightly with foil first, then add the lid (or a flat baking tray). Bake in the oven for 3 hrs until the meat is meltingly tender. Can be done up to 1 day in advance, then cooled and chilled.
  • For the chips, 1 hr before serving, turn up oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil while you cut the potatoes into as many 3cm fat chips (save the trimmings in a bowl of water and use for mash another night). Par-boil for 3 mins, then drain and let steam-dry for a few mins. Tip onto a baking tray, toss with the polenta or flour and some sea salt, then drizzle over the oil and toss again. Roast for 45 mins until really crisp and golden.
  • When the chips have 20 mins left, lift your steaks from their cooking liquid and use a few sheets of baking parchment to wrap them in a parcel, followed by foil. Put on a low shelf in the oven to heat through for 20 mins. Meanwhile, strain the cooking liquid into a pan, discarding the herbs and shallots. Boil fiercely until reduced by three-quarters. Taste for seasoning, then keep warm.
  • Whisk the chopped shallot, horseradish, remaining 2 tsp oil, vinegar and 1 tsp water with some seasoning, then use to dress the watercress.
  • To serve, carefully open the meat parcel over your saucepan to catch any juices, and add your beef to the sauce to coat. Stack your chips between 2 plates and add a pile of dressed watercress. Lift a steak onto each plate and spoon over the syrupy juices. Any extra can be served in a jug on the side.

Nutrition Facts : Calories 885 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 63 grams protein, Sodium 2.5 milligram of sodium

BRAISED BEEF IN STOUT



Braised Beef in Stout image

This is a form of Guinness Beef Stew, you can use any stout beer that you'd like, be it Guinness or Cascade Stout.

Provided by kk7798

Categories     Stew

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/4 kg chuck steaks
25 g butter
2 tablespoons oil
3 onions, chopped
1 tablespoon brandy
600 ml stout beer
2 sprigs thyme
2 sprigs rosemary
1 teaspoon vegemite
500 g baby carrots
500 g eggplants, cut into bite-sized pieces
salt & freshly ground black pepper
6 mushrooms, medium sized
2 tablespoons chopped basil
1 sprig basil
rind of half a lemon, shredded
6 kalamata olives

Steps:

  • Cut the steaks into 5 x 7cm pieces.
  • Heat the butter and oil in a large casserole dish or pot.
  • Add the beef and fry until well browned. It is OK if the bottom of the pan gets brown and sticky, but dont let it burn.
  • Add the onions and cook until beginning to soften. You will see the brown sticky stuff at the bottom of the pan start to dissolve and come away.
  • Add the brandy.
  • Add the Stout beer, Vegemite (dissolved in a little water) sprigs of thyme and rosemary, carrots, eggplant, and salt and pepper to taste.
  • Bring to the boil and cook very gently for about 3 hours, until the meat is very tender. Add the whole mushrooms for the last 30 minutes.
  • remove the sprigs of rosemary and thyme.
  • Mix the chopped basil and lemon rind together and sprinkle over the top.
  • Scatter over the olives and garnish with the basil sprig.
  • Serve with crusty bread or mashed potato.

Nutrition Facts : Calories 733.1, Fat 49.4, SaturatedFat 19.3, Cholesterol 152.4, Sodium 294.2, Carbohydrate 21.8, Fiber 5.5, Sugar 8.6, Protein 41.5

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Top Asked Questions

How to make a stout-braised beef stew?
Stout-braised beef stew. There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.
How do you cook a steak with beer?
2 440-mL cans dark stout beer , preferable Guinness or Murphy's TOSS beef with 3 tbsp flour and salt in a large bowl until coated. HEAT a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 min. Transfer to a plate.
How do you cook a steak in the oven?
Heat oven to 180C/160C fan/gas 4. Season the steaks well on all sides, then heat a frying pan with 2 tsp of the oil. Brown the steaks well on all sides, then transfer to a snug casserole or narrow, deep baking dish.
How to cook braising steak in the Hairy Bikers?
Braising steak is slow to cook but quick to prepare in this rich, traditional dish from The Hairy Bikers. 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock Preheat the oven to 170C/150C Fan/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of pepper.

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