- 2 tbsp olive oil
- 2 medium onions, halved and thinly sliced
- 1 garlic clove, finely chopped
- 750g beef brisket, trimmed of fat and cut into 3cm cubes
- 2 tbsp plain flour
- 300ml brown ale
- 300ml hot beef stock
- 1 tsp brown sugar
- 1 bay leaf
- 1 chopped sprig thyme (leaves only)
- 1 tbsp balsamic vinegar
- 4 thick slices of baguette
- 2 tsp French mustard
- 50g Gruyère cheese, grated
- Mashed potato, to serve
- Green beans, to serve
Pre-heat the oven to 150C/130C Fan/Gas 2. Heat 1 tbsp of the oil in a large non-stick pan and cook the onion until golden. Add the garlic and cook for 1 minute. Transfer to a large casserole dish, leaving any oil in the pan.
Add the rest of the oil to the pan and brown the beef on all sides, a few pieces at a time (don't overcrowd the pan or the meat will steam, not brown). When each batch is browned, add it to the casserole dish with the onions.
Stir the flour into the pan and cook over a low heat for 1 minute. Gradually add the brown ale, stirring with a wooden spoon to remove any sediment at the bottom of the pan. Heat until simmering and pour over the beef in the casserole dish.
Add the stock, sugar, bay leaf and thyme and season with salt and pepper. Cover and cook in the oven for 2 hours and 30 minutes. Add the balsamic vinegar, cover the dish and return to the oven for another 30 minutes.
Pre-heat the grill. Spread the bread with mustard and top with the cheese. Place under the grill until the cheese has melted. Serve on top of the casserole, with the mash and beans.
Please drink responsibly. For the facts, visit drinkaware.co.uk.