Posted: March 09 2016 in Recipes


4 lbs. beef chuck or beef rump roast,         2 tbsp vegetable oil

5 cups sliced onions,                                 3 cloves garlic, finely chopped

10 oz. canned consommé or beef broth     salt & pepper

2 tbsp brown sugar                                     ½ tsp. thyme

1 bay leaf                                                   2-3 cups pale beer

approx. 1 tbsp cornstarch + 2 tbsp white vinegar

Cut meat in strips, brown in oil, lift out and set side. Add the onions to pan and cook on medium heat until soft ( approx. 10 min. ).   Add garlic and seasonings and cook a bit longer. Layer the meat and onions in a large baking dish, add consommé and sugar to hot pan to dissolve sugar.   Bring to a boil, add spices, pour over meat, pour in enough beer to cover meat. Cover tightly and roast in oven at 350° for at least 3 hours. Thicken juices once meat is tender with cornstarch and vinegar mixture. Taste, re-add juices to the meat. Serve with noodles.