Irish Braised Beef with Sticky Dark Gravy
Add a hearty sauce of stout beer, red onions, raisins, cherry marmalade and tomato paste to your Irish braised beef.
Main Course
Ingredients per serving
Prepare the Braised Beef
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Kosher salt and black pepper to taste
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Vegetable oil, as needed
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Garlic cloves, crushed 8.0 each
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Rosemary sprigs, fresh 3.0 each
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Bay leaves, dry 3.0 each
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Thyme sprigs, fresh 6.0 each
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Chuck or bottom round roast 3.0 kg
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Buttoned mushrooms, quartered 450.0 g
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Celery, chopped 450.0 g
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Red onion, chopped 450.0 g
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Leek, white parts only, chopped 450.0 g
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Carrots, peeled, cut into 5 cm pieces 675.0 g
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Stout Irish beer 875.0 ml
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Red wine 750.0 ml
Prepare the Sticky Dark Gravy
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Chopped raisins 75.0 g
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Braising liquid, warm 750.0 ml
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Cherry preserves 340.0 g
Preparation
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Prepare the Braised Beef
- Season the beef and sear.
- Remove the beef and set aside. In the same pot, add the vegetables and cook until vegetables begin to color. Reduce the heat to medium-low, cover, and sweat.
- Add the beef, herbs, beer, wine, and prepared beef base and bring to a boil. Reduce to a simmer, cover, and simmer until the beef is tender. Remove meat and reserve braising liquid. Slice beef and hold hot for service.
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Prepare the Sticky Dark Gravy
- Heat the reserved braising liquid.
- Whisk in the dry Knorr® Demi-Glace Sauce Mix (unprepared) into braising liquid until dissolved.
- Stir in raisins and cherry preserves and bring sauce to a simmer. Hold hot for service.
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To Serve
- Place an 240 g. portion of beef on the plate. Top with sticky dark gravy.
- Consider pairing with mashed potatoes or celeriac mash for an authentic flair.
