THE HOP-STUNG BEEF SWELL

(Our Play on French-Border Beer Stew / Carbonnade)

THE HOP-STUNG BEEF SWELL

Ingredients: 800g Beef chuck (cubed), 4 Large onions (finely sliced), 2 tbsp Brown sugar, 1 tsp Black pepper, 1 tsp Dried Thyme, 1 tbsp Flour, 500ml Dark Ale, 200ml Beef stock, 1 tbsp Wine vinegar...

Ingredients

  • 800g Beef chuck (cubed)
  • 4 Large onions (finely sliced)
  • 2 tbsp Brown sugar
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 1 tbsp Flour
  • 500ml Dark Ale
  • 200ml Beef stock
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Scorch Sear beef on max heat until charred; remove.
  2. The Architect Sauté onions and sugar in the fat for 20 minutes until they turn into a dark brown jam.
  3. The Bloom Add flour and spices with a 40ml splash of beer; fry for 2 minutes until it forms a thick brown fire-paste.
  4. The Swell Add remaining beer and stock; return meat. Simmer covered for 45 minutes until melting.
  5. The Final Flourish Stir in vinegar at the end to lift the malty silk; top with fresh raw parsley.

Cuisine: French

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