Thick purée: Blend the cooked dish to a smooth consistency and serve with horseradish mash
2kg braising steak
2 sticks of celery
1 large tin of ale or Guinness
300mls beef or vegetable stock
2 large carrots
sprig of fresh rosemary
sprig of fresh thyme
salt and freshly milled black pepper
Preheat the oven to 180ºC/350ºF/gas 4
Chop onions, celery and carrot and sweat with a little olive oil.
When onions are transparent remove all vegetables and add the beef.
Stir until beef is browned then add the ale and stock.
Throw in all the herbs, salt and pepper and when boiled, transfer in a medium oven and cook for 2 hours.
Once cooked this can be thickened with cornflour or left thin for puréeing.
Serve with horseradish mash.