Slow Steak in Stout

A community recipe by Steina

Not tested or verified by Nigella.com

Introduction

This is the simplest (and possibly cheapest!) winter dinner party food i know. Its my mothers recipe and is best made at least a day ahead. Its a bit like Nigella's lamb with pomegranate and mint, ie a cheap joint of meat that needs alot of cooking. Its rich and warming, and doesnt need any vegetables, starter or pudding

Ingredients

Serves: 3-4

beef (preferably skirt, braising steak will do - ask your butcher to cut it in slabs)
mushrooms (large)
onions (large)
3 cans stout, such as Guinness
salt
pepper
bay leaves

Method

Slow Steak in Stout is a community recipe submitted by Steina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Seal meat, which has been generously seasoned with coarse salt/pepper.

Lay onions (cut large) in oven-proof pan. Lay mushrooms on top. Then meat. Then add stout and bay leaves. Cover meat at least 2 inches of stout.

Cook slowly (at 150-170 deg) for at least 6h, then 6h next day.

Reduce stout (check occasionally) so covers half meat. Can eat then, or better next day after warmed up.

Meat should fall apart in strips. Its rich so no need for veg. Either with bread or baked potato/butter. Good shiraz goes well with it