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 tenderise the tough but flavoursome meat.
Ingredients
-
2 1/2 lb/ 1 kg shin of beef
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2 large onions
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6 medium carrots
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2 tbsp seasoned flour
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a little fat or beef dripping
-
1/2 cup dry cider
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1/2 pt/ 250 ml/ 1 cup Guinness with water
-
sprig of parsley
Preparation
Cut the beef into chunks and peel and slice the onions and carrots.
Toss the beef in the flour and brown quickly in hot fat. Remove the
beef and fry the onions gently until transparent. Return the beef and
add the carrots and the liquid. Bring just to the boil, reduce the heat
to a very gentle simmer, cover closely and cook for 1 1/2 - 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.
serves four
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