BEER-BRAISED BEEF AND ONIONS

INGREDIENTS:

Servings: 8-12

Time: 3 ½ hours, plus marinating 1 tbsp kosher salt, more as needed

1 tsp black pepper, more for garnish

6 bay leaves

2 tsps sweet paprika, more for garnish

2kg boneless beef stew meat, cut into 3cm chunks

1 tbsp unsalted butter

1 tbsp extra-virgin olive oil, more as needed

4 Spanish or very large yellow onions, thinly sliced

6 sprigs fresh thyme

4 sprigs fresh parsley, plus chopped parsley, for garnish

1 tbsp tomato paste

1 tsp ground coriander

¼ tsp ground cinnamon

1 tbsp all-purpose flour

2 cups beef or chicken stock, preferably homemade

1 cup beer, preferably Belgian-style or brown ale

Flaky sea salt, for garnish

Dijon-style mustard, preferably extra-hot, for serving

PREPARATION:

1. In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.

2. Heat oven to 165 degrees. In a large Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.

3. When all the meat is browned, add onions to the empty pot and raise heat to medium-high. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.

4. Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.

5. Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).

6. Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer and 1 cup water. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 ½ to 3 hours, turning it over halfway through.

7. If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side. And to Drink ...

With this variation on Flemish carbonnade, beer would be a natural selection: a Belgian ale, a brown ale, or a dry stout or porter. Good sturdy red wines would be delicious as well. Gigondas or Chateauneuf-du-Pape, from the southern Rhone Valley, would be great so long as they are not too fruity. Cornas from the northern Rhone would go well, as would structured cabernet francs from the Loire Valley. You could also try syrahs from California or Washington. I would be happy with a Rioja reserva. From Italy, you could try an aglianico from Campania or Basilicata, or a Sicilian nerello mascalese from Mount Etna. The key for the red is to have enough body and structure to stand up to the assertive stew but not overwhelm it with sweet fruit flavours.