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Beef in Guinness

What you need:

The Guinness in this recipe has the same function as the wine in Coq au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorsome meat.

2 1/2-lb beef brisket
2 large onions
6 medium carrots
2 tbsp. seasoned flour
A little fat or beef dripping
1 cup Guinness stout and water mixed
Sprig of parsley
(Serves 4)

This is what you do:

Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot tat Remove the beef and fry the onions gently, until transparent. Return the beef and add the carrots and the liquid. Bring just to a boil, reduce the heat to a very gentle simmer, cover closely, and cook for I '/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.

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