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Use a 'Murphy's Stout' - much better than the other Irish Black magic IMO
Post the recipe and we'll do a little work on it.
The flavouring will come from the stout no doubt... but I'm sure any strong lager or beer might just do the trick. The thickening part would probably result from the addition of potatoes and or blood/ flour/ reduction.
Posts: 2,030
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Joined: Jan 2004
Quote:Originally posted by Icecub
ta Cheffie..will go and look later and post it..
No worries.
What you might like to do is simmer some beef stock and stout for a while so that the reduction would help thicken and intensify the flavours when braising in the oven at a later stage