Beef Simmered In Beer

Ingredients

• 1 kg A block of beef (belly
• shin
• etc.)
• 2 to 3 Onion
• 200 ml Canned tomatoes (with the juice)
• 500 ml Beer (not a very dry one)
• 66 ml Water
• 1 tbsp Brown sugar
• 1 tbsp Dijon mustard
• 1 cube Beef or chicken stock cube
• 1 Bay leaf
• 1 Olive oil
• 1 Plain flour
• 1 Salt and pepper
• 1 Broccoli
• potatoes
• etc.

Instructions

1. Cut the beef into 6 cm cubes, and season with salt and pepper.
2. Slice the onions as thinly as possible, and saute patiently in olive oil until golden brown.
3. Set aside.
4. Put the pan you sauteed the onions in back on the heat with some more olive oil.
5. Dust the beef cubes with flour and brown in the pan.
6. Add the onions back in the pan with the canned tomatoes, beer, water, brown sugar, mustard and soup stock cube.
7. Bring to a boil over high heat.
8. When the beer foam has died down skim off the scum diligently.
9. Add the bay leaf and simmer for about 3 minutes.
10. Stir occasionally, and simmer until you think it looks right to you.
11. Season with salt and pepper.
12. Turn off the heat and leave to rest for a full day before serving.
13. Boil the accompaniments, such as broccoli and potatoes.
14. For the mashed potatoes, see.
15. For the saffron rice, see.
16. I used these as accompaniments here.