Mad Butcher's Butcher Est. 1971

+09 521 0903



- 750g rump steak
- 1 large onion
- finely sliced
- 1 clove garlic
- crushed
- 1 tablespoon flour
- 1 x 300-330ml bottle beer
- 400ml hot water
- 1 bay leaf
- 2 sprigs thyme and 3 parsley stalks tied with kitchen string
- Good pinch grated nutmeg
- 1 tablespoon red or white wine vinegar
- 8 x 5mm thick slices of French stick
- Dijon mustard
- 1/2 cup finely grated parmesan cheese
- Steamed vegetables
Serves : 4
Cooking time: 2hrs 50mins



Preheat the oven to 170°C.

Cut the beef into 2.5-3cm pieces and place in a bowl with a dash of oil. Season and toss to coat beef pieces in oil.

Heat a large frying pan over a medium-high heat and, in batches, quickly brown the beef on both sides. Transfer to an ovenproof casserole dish as you go.

Reduce the heat to low, add another dash of oil and the sliced onion. Cook onion until it softens and begins to colour, then add the garlic. Add the flour and mix well. Pour in the beer and hot water and bring up to the boil, stirring continuously. Add the herbs, nutmeg and vinegar and season. Pour over the beef, place on the lid and place in the oven.

Cook for 2 1/2 hours until the beef is meltingly tender.

To serve

Fifteen minutes before the end of cooking time remove beef from the oven. Remove herbs and discard. Spread one side of French bread slices with a little Dijon mustard and place mustard side down, on top of the meat. Push the slices down below the surface ensuring they are soaked in sauce, they will rise back to the surface. Sprinkle over the parmesan cheese then return beef to the oven and cook until the bread and cheese are golden.

Serve beef with plenty of steamed greens or mixed vegetables.

Recipe from


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