James Joyce, Ulysses
Ingredients
Serves 4
2lb Boned stewing steak
1 large onion
½ lb carrots
1 cup soaked prunes and hazelnuts (optional)
3 bay leaves
2 tbsp flour
2 tbsp cooking oil
1 tbsp chopped parsley
¼ pint GUINNESS® Draught
¼ pint water
Salt and pepper
Method
- Trim the meat and cut into convenient serving pieces; do not make them too small.
- Heat the oil or fat and put in the bay leaves. Let them crackle, but put the lid on, then add the beef and fry on both sides.
- When half done, add sliced onions and let that gently colour to pale gold. Sprinkle the flour over and let it brown then add the GUINNESS® and water. A little more liquid may be needed, in which case make it water or stock to just cover the meat.
- Season to taste and add the parsley and carrots cut into circles.
- Put the lid on and braise in a slow to moderate oven 275°F – 300°F, gas 1 – 2, for about 2 hours.
Note
In the nineteenth century, soaked and stoned prunes (about 1 cup) stuffed with grilled hazelnuts were added half an hour before the meat was ready. They make a marvellously rich garnish.
