Braised steak

Gestoofde runderlappen

Tags: Meats & Fish

1 kilogram/2.2 lbs chuck or blade steak
salt & pepper
1 large onion
2 large carrots
1 bottle/3 deciliter dark beer
1 tsp vinegar
sachet garden herbs
2 tbsp vegetable oil

Cut the meat into chunks. Peal the onion and chop into chunks. Clean and slice the carrots.

Heat the oil in a casserole, Dutch oven or large skillet. Mix flour with salt and pepper and coat the meat thoroughly with this mix. Quickly brown the meat on all sides, then take from the pan, leaving the oil and drippings. Put in the onion and carrots, turn down the heat and simmer slowly for 5 minutes. Put the meat back in, add the beer, vinegar and herbs, and mix well. Put a lid on the pot or casserole and place it for 140 minutes in a preheated oven at 170C/330F.

If the mix becomes too dry while braising in the oven, add some water.

When ready to serve, take out the herb sachet. Finely chop the parsley and sprinkle it over the dish. Serve with mashed potatoes and a green salad.