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Slow Steak in Stout

A community recipe by

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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


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


Slow Steak in Stout is a community recipe submitted by Steina and has not been tested by 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
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