Beef and Ale Casserole

Cut Beef Brisket (1.3 lb) into 3-cm cubes. Add Oil (2 Tbsp) to a large frying pan, over medium-high heat, and brown meat on all sides. Remove from the pan and set aside.

Add Onion (1), Tomato (1), and Garlic (2 cloves) to the pan, cook for 5 minutes or until onions are browned. Add Simply Organic Cumin Seed, Ground (1 tsp), Dried Thyme (1 tsp), All-Purpose Flour (1 Tbsp), Tomato Paste (3 Tbsp), and stir well.

Pour in Dark Beer (1 1/3 cups) and Beef Stock (1 2/3 cups) and simmer for a few minutes. Scraping loose browned bits from the bottom of the pan. Season with Brown Sugar (2 Tbsp), Sea Salt Flakes (to taste), and Simply Organic Black Pepper, Medium Grind (to taste).

Preheat the oven to 180 degrees C (350 degrees F) steam roast. Put the brisket back into the pan, bring it back to a boil then remove from heat.

Carefully transfer meat and vegetables to a deep baking tray. Pour sauce on top of the meat and make sure it’s all covered. If you need, add more beef stock.

Put into shelf 2 (middle of the oven) for 150 minutes.

Remove from the oven, sprinkle with Fresh Parsley (to taste) and serve.