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Recipes & Guides:

You can download's Recommended Cooking Methods And Cooking Times for Meat here. This is a useful guide for instructions on optimum cooking times, temperatures and cuts along with guidelines for the storing and handling of meat in the home.



Beef and Guinness Casserole

  • 1kg lean blade steak
  • About cup oil for frying
  • 4 onions, peeled and diced (or 16 baby onions or shallots)
  • 1 Tbsp minced garlic
  • 4 Tbsp flour
  • 2 cups Guinness
  • 2 cups beef stock
  • 4 rashers bacon, chopped
  • About 4 sprigs fresh thyme, or tsp dried
  • 12-18 dried prunes
  • Pared rind 1 orange

Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches. Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute. Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind. Cook at 1600C for 1 - 2 hours or until the meat is tender. Serve over mashed potatoes. Serves 6

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  Seamus O Sullivan Master Butchers, 6/7 Manor West, Tralee, Co. Kerry

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