carbonnade of beefrating:
from a leaflet picked up at the Bristol Slow Food Fair
1.5kg diced stewing steak
2 medium onions, finely sliced
2 tbsp plain flour
1 tsp light brown muscovado sugar
2 tbsp red wine vinegar
2 tbsp vegetable oil
150ml hot beef stock
1 bouquet garni
2 cloves garlic
10 slices of baguette, cut on the diagonal to 1cm thick
mustard - recipe doesn't say what kind ..
preheat oven to 150/gas 2. Brown the meat in a large frying pan, transfer it to a plate, and season.
add the onions, with a little more oil if need be. Saute until ightly coloured. Reduce the heat, and stir in the flour with the sugar and vinegar for one minute. Pour in half the Guinness and stir.
transfer it all into a casserole dish and graudally stire in the remaining Guinness with the stock. Stir constantly until the liquid is thick and smooth, and bring to a simmer for two minutes.
add beef and stir. Place bouquet garni and garlic in the centre of the dish making sure they are completely immersed. Cover casserole and transfer to oven, and cook for 2 hours or until the beef is tender.
take the casserole out of the oven, and remove garlic and bouquet garni. Spread the bread thickly with mustard, and place the slices - mustard side up - on top of the casserole, pressing down slightly. Return to the oven uncovered, and cook at 220/ gas 7 for 15 minutes or until the bread is crisp at the oven.