This has been really fun to do a bit of research on. I’d been to Ireland a few times when I was living in England and I can’t say that I ate a lot of traditional food-more shame to me. Next time I go, I will seek it out.
2 1/2 lb/ 1 kg shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
a little fat or beef dripping
1/2 cup dry cider
1/2 pt/ 250 ml/ 1 cup Guinness with water
sprig of parsley
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.
I actually did this recipe in the slowcooker. I started the meat out frozen and in big pieces. It was thickened with a bit of cornstarch at the end of the recipe (30 minutes before eating) by taking a bit of liquid out, mixing it with 3 T. of cornstarch and then adding it back into the pot.
I also couldn’t help myself as this seemed quite devoid of seasoning and added a couple of big sprigs of thyme into the whole thing from my little kitchen window, herb garden.
Dinner was rounded-out with leftover boxty.