Yield: 8 servings
|Lean boneless beef chuck, or rump, cut into 2\" chunks
|Onions, coarsely chopped
|Beer (10 oz)
|Parsley sprigs, finely chopped
|Red pepper (cayenne)
In a heavy black iron Dutch oven fry bacon until crisp and set aside.
Pour off almost all the fat, leaving just enough to have a thin film on the bottom. Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add a little more bacon fat. When all the meat is browned remove and add butter to the pot. When the butter melts stir in flour until well blended and light brown. Add onions and saute until soft and lightly browned.
(You may need a little more bacon fat.) Add beef stock, beer, red pepper. Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay leaf, and garlic. Simmer for 2 to 3 minutes; then taste the sauce to see if salt and pepper are sufficient. Stir in parsley.Return meat to the pot. There should be enough sauce to cover, but if you are a little short, add beer. Stir gently; cover and place in the lower part of oven at a temperature to keep it simmering for 1½ to 2 hours. The meat should be fork-tender when ready. Serve with rice or noodles if you prefer.
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95