Just when I think I’ve seen all of Marco Pierre White’s recipes, I come across another one. This recipe for Marco’s beef casserole with Guinness was nothing new, but I was intrigued by the addition of prune juice. What difference would it make?

As it turned out, quite a bit. The rich heavy nature of Guinness is balanced out by the molasses-like sweetness of the prune juice. And it’s really easy – pop everything in a pot and leave it alone for 4 hours.

Give it a try – it’s a great one for colder evenings and scales up really well.

marco's beef casserole with guinness and prune juice

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Course Main Course

Cuisine French

Servings 4 people

Ingredients

  

• 1.2 kg beef brisket
• 2 onions
• 2 garlic cloves
• 2 bay leaves
• 500 ml Guinness
• 500 ml prune juice

Instructions

 

• Preheat the oven to 140℃. Get a large frying pan and a casserole dish.
• Peel and very finely dice the onions and garlic. You may wish to use a food processor or grater to get this super fine.
• Add some olive oil to a large casserole dish and put it over a medium low heat. Fry the onion and garlic gently for 5-6 minutes, just to start softening them. Add the bay, Guinness and prune juice, take off the heat and set aside.
• Dice the brisket chunky and season well. Put a large pan over a high heat and add plenty of oil. Fry the beef in batches to brown on all sides. Add the beef to the casserole pot, cover and cook for 3.5 - 4 hours, until the beef is tender.
• For best results, allow to sit in the fridge overnight. You are then able to skim off the fat that has collected at the surface. Reheat over a low heat. If necessary thicken the liquid with flour and butter, and adjust seasoning as you need to.

Video

Notes

Serves really well on it's own, Marco recommends parsnip puree (parsnips simmered in milk and mashed) and fried mushrooms and bacon. Greens and carrots would also serve well, as would baked potatoes or potato mash.