Recipe from The Cast Iron way to Cook by Sue Cutts.
The book is available at Le Creuset for R120.00
Serves 6
Preparation time: 20 minutes
Cooking time: 3½ to 4 hours
Cooking meat in beer or ale is a centuries-old cooking technique, and the flavour harmonises with beef particularly well. This is a fairly rustic recipe that makes a good winter weekend meal or a casual entertaining dish. This recipe can be cooked on any round or oval 24 to 29cm casserole (French oven).
3 tablespoons vegetable oil
2 large onions, sliced thinly
2 garlic cloves, sliced thinly
450g (3 cups) thickly sliced carrots
1 to 1.2kg (2 to 2½ pounds) beef chuck in 5cm (2-inch) chunks
a few sprigs of fresh thyme, parsley and rosemary
2 bay leaves
750ml (3 cups) ale or beer (see Cook's Tips below)
salt and freshly ground black pepper
For the bread topping:
12 2½ cm (1-inch) thick slices from a French baguette
2 tablespoons Dijon mustard
1 tablespoon fresh chopped parsley
Heat the oil in the pot over a medium heat on the hob. Add the onions, garlic and carrots and fry just until they begin to colour. Use a slotted spoon to remove them. Use the upturned lid as a holding plate.
Add the beef in two batches and brown evenly. Remove the pot from the heat.
Preheat the oven to 275°F / 140°C / Gas mark 1. Return all the browned ingredients to the pot. Add the herbs, tied together to make a bouquet garni, with the beer, seasoning and 125ml (½ cup water). Stir together, cover and cook in the oven for 3 to 3 ½ hours until the beef is very tender.
Spread one side of each bread slice with the mustard. When the beef is tender check the liquid level, which should be just covering the meat. Add a little more beer, if necessary, and remove the bouquet garni.
Push the bread, mustard side up, into the top of the liquid, squeezing the slices tightly together. Return, uncovered, to the oven for 20 minutes longer to lightly colour and crisp the bread. Sprinkle with chopped parsley.
Cook's Tips
If it suits your schedule better, the beef can be cooked at a lower temperature for a longer time, such as 225°F / 110°C / Gas mark ½ for 5 to 6 hours.
For the beer in this recipe use pale ale, or lager if ale is not available. Guinness also works well.