Quote:
Originally Posted by heero_yuy
Beef in Guiness is one of the classics, the recipe I use as a base comes from a pub chef who recommended JS bitter and that's what I had a tinny of in the cupboard. I like to add some extras like soy sauce, Lea and Perrins and a glug of mushroom ketchup
Been cooking gently now for an hour and a half. OH keeps coming in and wanting a taste. No chance, that's cooks privelege. 
I'll be serving it pub style with lots of chips, battered onion rings and peas. |
Yum.............even though I have had my dinner it is still making my mouth water!
