Recipes & Guides:
You can download Sulmeat.com'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.
Recipes
Bacon
Beef
Chicken
Lamb
| Beef and Guinness Casserole |
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Ingredients
- 1kg lean blade steak
- About ¼ 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 ¼ tsp dried
- 12-18 dried prunes
- Pared rind 1 orange
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| Directions
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 1½ - 2 hours or until the meat is tender. Serve over mashed potatoes.
Serves 6 |
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