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Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.

Source: Martha Stewart Living, June 2000



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How would you rate this recipe?
  • mrsvette
    18 JUN, 2009
    I made this for supper and my husband loved it. It really was very good. This recipe is a keeper !

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