Braised Beef in Prunes and Guinness
ID: 6cfe822d...
A rich and comforting beef stew made with beef brisket, braised slowly in a balanced combination of Guinness and prune juice. Garnished with buttery fried prunes and crispy bacon lardons for a deep, savory-sweet flavor profile.
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🍳 Cooking Flow
Sauté the chopped onions and sliced garlic in an ovenproof pot. → Sear the large brisket chunks in a hot, heavy frying pan until browned. → Combine beef with onions, add Guinness, prune juice, and the beef stock pot. → Cover and braise slowly in the oven at 140°C - 150°C for up to 4 hours. → Boil, drain, and pan-fry the prunes and bacon in butter to garnish the stew.
Cooking Steps
Brief Cooking Order
Sauté the chopped onions and sliced garlic in an ovenproof pot. → Sear the large brisket chunks in a hot, heavy frying pan until browned. → Combine beef with onions, add Guinness, prune juice, and the beef stock pot. → Cover and braise slowly in the oven at 140°C - 150°C for up to 4 hours. → Boil, drain, and pan-fry the prunes and bacon in butter to garnish the stew.
Introduction
A rich and comforting beef stew made with beef brisket, braised slowly in a balanced combination of Guinness and prune juice. Garnished with buttery fried prunes and crispy bacon lardons for a deep, savory-sweet flavor profile.
Step 1
Roughly chop the onions and slice the garlic cloves.
Step 2
Heat a dash of oil in a large ovenproof pot, add the chopped onions and sliced garlic, and sauté until caramelized.
Step 3
Cut the beef brisket into large, thick chunks to minimize shrinkage during cooking.
Step 4
Heat a thin layer of oil in a heavy-based frying pan (preferably cast iron) and sear the beef chunks on all sides until well caramelized.
Step 5
Transfer the seared beef chunks into the pot with the caramelized onions and garlic.
Ingredients List
Important Notes
Cutting the beef brisket into large chunks helps prevent it from breaking down too much and shrinking during the long braise.
Using a heavy-based or cast-iron frying pan is highly recommended for achieving the deep caramelization on the beef.
Prune juice provides a subtle sweetness that cuts through and balances the bitter notes of the Guinness.
Blanching the bacon and prunes in cold water before frying helps remove excess salt from the bacon and plumps up the prunes.
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