Description
Indulge in comforting stout-braised steak with stacked chips, perfect for chilly evenings.
Ingredients
Scale
- 500 ml Guinness or stout
- 2 pieces Beef shin steaks (250g each)
- 4 tsp Olive oil
- 1 cube Beef stock cube
- 2 tbsp Worcestershire sauce
- 2 tbsp Brown sauce
- 3 pieces Bay leaves
- 4 pieces Shallots
- 1 tsp Horseradish
- 1 tbsp White wine vinegar
- 600 g Large baking potatoes
- 1 tbsp Fine polenta or plain flour
- 1 tbsp Sunflower oil
- 2 handfuls Watercress
Instructions
- Preheat the oven to 180°C (160°C fan/gas 4).
- Season the beef shin steaks generously and brown them in a frying pan with olive oil over medium heat for about 5-7 minutes.
- In the same pan, add Guinness and bring it to simmer, then combine with the stock cube, Worcestershire sauce, brown sauce, bay leaves, and shallots.
- Pour over the beef in a casserole dish, cover tightly, and bake for 3 hours until tender.
- An hour before serving, increase the oven temperature to 200°C (180°C fan/gas 6) and par-boil 3cm thick chips for 3 minutes.
- Drain and let the chips steam-dry, then toss with polenta or flour, salt, and sunflower oil, and roast for about 45 minutes until golden.
- When chips have 20 minutes left, wrap cooked steaks in parchment and foil, and warm them in the oven.
- Strain the cooking liquid for a rich sauce, reducing it by three-quarters and seasoning to taste.
- Dress watercress with shallots, horseradish, olive oil, vinegar, and a splash of water.
- Serve by pairing beef with sauce and stacking chips on the plate with dressed watercress.
Notes
- Prep Time: 30 min
- Cook Time: 180 min
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 80 mg