Beet and Sherry Bloody Mary - by Brian Bartels
Leo Robitschek makes me drink. Anyone who can do that is either a true friend or a family member. To...
1 kg beef shin
2 large onions
6 medium carrots
2 tbsp seasoned flour
A little fat or beef dripping
1/2 cup dry cider
1 cup Guinness with water
Sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat.
Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours.
Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.
From "A Little Irish Cookbook", published by Appletree Press.
Credits: A Little Irish Cookbook