Braised beef in ale with mustard scone topping
- October 2017
- Serves 6 - 8
- Hands-on time 30 min, oven time 2 hours 50 min
”Beef slowly braised in ale is one of those warming dishes that never fails to please. The fluffy cheese-and-herb scone topping makes a delightful change from the usual pastry.” – Debbie Major
- 31.7g (14.1g saturated)
- 30.6g (6.2g sugars)
Don’t use a stock cube for this recipe. Stock cubes contain a lot of salt, so reducing the liquids (step 1) would simply make the dish too salty.
Braise the beef up to 48 hours in advance. Reheat (covered in foil) in a low oven while you make the scones, carrying on from step 6.
Rate & review
Or, how about...?
Lamb, chickpea and squash tagine with chermoula and couscous
Take your tastebuds on a journey through North Africa with this ultimate Moroccan tagine recipe.