- Roasting joint
- 1 onion, sliced as finely as possible
- 1 tablespoon Worcestershire sauce
- great big grind of black pepper
- 1 can beer (Guinness in this case)
How to make it
I sliced the onions as finely as possible, placed the beef on top, poured the beer around the edges, seasoned and cooked till the beef was done. I let the beef rest, then poured out the oniony, beery, beefy juices into a pan and thickened with a little flour. And that was it. Simply delicious, and definitely to be repeated. It produced enough gravy to freeze a portion for having with sausage and mash at a later date.