|
Fry the
pepper and leek in the olive oil for
two minutes.
Gradually
add the beer to the pan and simmer
for two minutes.
In a separate
pan heat the wine and beef stock cube.
Simmer
until it is reduced by half.
Add the
reduced wine to the beer mixture.
Add the
whole clove of garlic and simmer for
four minutes.
Stir the
water into the cornflour to make a
paste.
Add this
to the sauce stirring all the time
to thicken the sauce.
Add the
thyme.
Sear the
beef in the oil for two minutes to
brown it.
Add the
beef to the sauce and simmer for 2-3
minutes.
Remove
the garlic clove and garnish with
coriander
|
